Description
This Crispy Fried Cod Fish Sandwich recipe delivers the ultimate comfort food experience. Golden, flaky cod fillets are fried to perfection and served in soft toasted buns with tangy homemade tartar sauce, crisp lettuce, and fresh tomatoes. Perfect for a family meal or a weekend treat, this sandwich is easy to customize with your favorite toppings like pickles, cheese, or coleslaw. Pair it with fries, a simple salad, or coleslaw for a complete and satisfying meal.
Ingredients
Scale
For the Cod:
- 4 cod fillets (4–6 ounces each)
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cold club soda (or sparkling water)
- 1 cup vegetable oil (for frying)
For the Sandwich:
- 4 sandwich buns (brioche buns or Kaiser rolls)
- ¼ cup tartar sauce (homemade or store-bought)
- 1 cup shredded lettuce or mixed greens
- 4 slices of tomato
- 4 slices of pickles (optional)
- Lemon wedges (for serving)
Optional Toppings:
- Coleslaw
- Thinly sliced red onion
- Cheese (cheddar, Swiss, or American)
For Homemade Tartar Sauce (Optional):
- ½ cup mayonnaise
- 1 tablespoon pickle relish
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ¼ teaspoon garlic powder
- Salt and pepper, to taste
Instructions
Prepare the Tartar Sauce (Optional):
- In a small bowl, mix the mayonnaise, pickle relish, Dijon mustard, lemon juice, garlic powder, salt, and pepper.
- Stir until smooth, then refrigerate until ready to use.
Prepare the Batter:
- In a medium bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
- Gradually whisk in the cold club soda until the batter is smooth and has the consistency of pancake batter. Do not overmix.
Preheat the Oil:
- Heat vegetable oil in a large skillet or heavy-bottomed pan over medium-high heat until it reaches 350°F (175°C). Test the oil by dropping a small amount of batter in; it should sizzle and float immediately.
Coat and Fry the Cod:
- Pat the cod fillets dry with paper towels to remove excess moisture.
- Dip each fillet into the batter, ensuring it’s fully coated.
- Carefully lower each fillet into the hot oil. Fry in batches for 3–4 minutes per side until golden brown and cooked through (internal temperature should reach 145°F/63°C).
- Remove the fillets with a slotted spoon and drain on paper towels.
Toast the Buns:
- While the cod is frying, lightly butter the cut sides of the sandwich buns.
- Toast the buns in a skillet or toaster until golden brown.
Assemble the Sandwiches:
- Spread tartar sauce on the bottom half of each bun.
- Add shredded lettuce, a slice of tomato, and any optional toppings like pickles, cheese, or coleslaw.
- Place the fried cod fillet on top, then crown with the top half of the bun.
- Serve immediately with lemon wedges on the side.
Notes
- For Extra Crispiness: Keep the batter cold and fry the cod in batches to maintain the oil temperature.
- Alternative Cooking Methods: For a healthier option, bake the cod at 425°F (220°C) for 15–20 minutes or air fry at 400°F (200°C) for 10–12 minutes.
- Reheating Leftovers: Reheat fried cod in the oven at 350°F (175°C) for 10 minutes to maintain crispiness.
- Prep Time: 15
- Cook Time: 20