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Crispy Fried Cod Sandwich Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 47 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Sandwich
  • Method: Frying
  • Cuisine: American

Description

This Crispy Fried Cod Sandwich recipe features tender cod fillets coated in a flavorful seasoned breadcrumb crust, fried to golden perfection, and served on soft sandwich buns with tartar sauce, lettuce, and pickles. Easy to prepare in under 30 minutes, this sandwich offers a satisfying crunch and a delicious balance of savory seafood flavors, perfect for a quick lunch or casual dinner.

Ingredients

Fish and Coating

  • 4 cod fillets (about 4-6 oz each)
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 large egg
  • 1 cup buttermilk (or whole milk)
  • 1 cup panko breadcrumbs (for extra crunch)
  • ½ cup cornmeal (optional, for extra texture)
  • Vegetable oil (for frying)

Sandwich Assembly

  • 4 sandwich buns (soft brioche buns or your favorite variety)
  • 4 tablespoons tartar sauce (store-bought or homemade)
  • 1 cup lettuce (shredded iceberg or romaine)
  • 8-12 pickle slices (dill or bread-and-butter pickles)
  • Lemon wedges (for garnish, optional)

Instructions

  1. Prepare the Cod: Pat the cod fillets dry with paper towels to remove excess moisture, which helps the batter adhere better and results in a crispier crust. In a shallow bowl, mix together the flour, salt, black pepper, garlic powder, and paprika. In a separate bowl, whisk together the egg and buttermilk until combined. In a third shallow bowl, combine the panko breadcrumbs and cornmeal if using, for an added crunchy texture.
  2. Coat the Cod: Dip each cod fillet first into the seasoned flour mixture, coating it thoroughly. Next, immerse it into the egg and buttermilk mixture, allowing excess to drip off. Finally, dredge the fillet in the breadcrumb and cornmeal mixture, pressing gently to ensure an even and sturdy coating that will crisp well during frying.
  3. Heat the Oil: Pour about 1 inch of vegetable oil into a large skillet and heat over medium-high heat until it reaches 350°F (175°C). Test the oil’s readiness by dropping a small piece of bread into it; it should sizzle promptly and turn golden brown quickly, indicating the oil is hot enough for frying.
  4. Fry the Cod: Carefully lower the coated cod fillets into the hot oil, cooking for approximately 3 to 4 minutes on each side. Fry until the crust is golden brown and crisp. Avoid overcrowding the pan to maintain optimal oil temperature and ensure even cooking. Once done, remove the fillets and drain on a paper towel-lined plate to absorb excess oil.
  5. Assemble the Sandwich: Lightly toast the sandwich buns in the same skillet or a separate pan for added flavor and texture. Spread one tablespoon of tartar sauce onto the bottom half of each bun. Place a crispy fried cod fillet atop the sauce, add a few pickle slices and a generous helping of shredded lettuce. Top with the other half of the bun to complete the sandwich.
  6. Serve & Enjoy: Serve the crispy fried cod sandwiches immediately while hot and crunchy. Optionally, garnish with lemon wedges to squeeze fresh citrus over the fish for a bright finish. Perfect paired with fries or chips for a classic meal.

Notes

  • Patting the fish dry before coating is essential for a crispy crust.
  • The addition of cornmeal provides extra crunch but is optional.
  • Ensure the oil temperature stays around 350°F to avoid greasy fish.
  • Do not overcrowd the pan during frying to maintain oil temperature and crispiness.
  • You can substitute brioche buns with your preferred bread, such as kaiser rolls or sandwich thins.
  • Leftover sandwiches are best reheated in an oven or air fryer to retain crispness.

Find it online: https://slsrecipes.com/crispy-fried-cod-sandwich-recipe/