Crispy Fried Cod Sandwich (Print Version)
# Ingredients:
→ For the Cod
01 -
4 cod fillets (4-6 ounces each)
02 -
1 cup all-purpose flour
03 -
1/2 cup cornstarch
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
1 teaspoon smoked paprika
07 -
1/2 teaspoon cayenne pepper (optional, for heat)
08 -
1 teaspoon salt
09 -
1/2 teaspoon black pepper
10 -
1 cup cold club soda (or sparkling water)
11 -
1 cup vegetable oil, for frying
→ For the Sandwich
12 -
4 sandwich buns (brioche buns or Kaiser rolls)
13 -
1/4 cup tartar sauce (homemade or store-bought)
14 -
1 cup shredded lettuce or mixed greens
15 -
4 slices of tomato
16 -
4 slices of pickles (optional)
17 -
Lemon wedges, for serving
→ For Homemade Tartar Sauce (Optional)
18 -
1/2 cup mayonnaise
19 -
1 tablespoon pickle relish
20 -
1 teaspoon Dijon mustard
21 -
1 teaspoon lemon juice
22 -
1/4 teaspoon garlic powder
23 -
Salt and pepper, to taste
# Instructions:
01 -
If making homemade sauce, mix mayonnaise, pickle relish, Dijon mustard, lemon juice, garlic powder, salt, and pepper in a small bowl. Refrigerate until ready to use.
02 -
Whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne (if using), salt, and pepper. Gradually add cold club soda until you have a pancake-like batter consistency.
03 -
Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F. If you don't have a thermometer, a drop of batter should sizzle immediately.
04 -
Pat cod fillets dry, dip in batter until fully coated, then carefully place in hot oil. Fry 3-4 minutes per side until golden and crispy (internal temp 145°F). Drain on paper towels.
05 -
While the fish cooks, lightly toast your sandwich buns for better flavor and texture.
06 -
Spread tartar sauce on bottom bun, add lettuce, tomato slice, and any optional toppings. Place the crispy cod on top and finish with the top bun.
07 -
Enjoy immediately with lemon wedges on the side for squeezing over the fish.
# Notes:
01 -
Cold club soda creates a lighter, crispier batter
02 -
Fry fish in batches to maintain oil temperature
03 -
For a baked version, coat fish and bake at 425°F for 15-18 minutes