Homemade Crispy Fried Cod Sandwich with Tartar Sauce (Print version)
Golden fried cod tucked into toasted buns with crisp lettuce, tomato, onion, and a bright homemade tartar sauce.
# Ingredients:
For the tartar sauce
01 -
3/4 cup (180 g) mayonnaise
02 -
1/3 cup (45 g) finely chopped dill pickles
03 -
1 tablespoon capers, chopped
04 -
1 tablespoon fresh lemon juice
05 -
1 tablespoon chopped fresh dill
06 -
1 teaspoon Dijon mustard
07 -
1/4 teaspoon black pepper
For the fried cod
08 -
1 1/2 lb (680 g) cod fillets, cut into 4 sandwich-sized pieces
09 -
1 1/4 teaspoons kosher salt, divided
10 -
1/2 teaspoon black pepper
11 -
3/4 cup (95 g) all-purpose flour
12 -
1 teaspoon garlic powder
13 -
1 teaspoon smoked paprika
14 -
2 large eggs
15 -
1 cup (60 g) panko breadcrumbs
16 -
1/3 cup (50 g) fine yellow cornmeal
17 -
Neutral oil for frying, about 1 1/2 cups
For assembly
18 -
4 brioche or potato sandwich buns, split and toasted
19 -
2 cups shredded iceberg lettuce
20 -
1 large tomato, sliced
21 -
1/4 small red onion, thinly sliced
22 -
Lemon wedges, for serving
# Instructions:
01 -
Stir the mayonnaise, chopped pickles, capers, lemon juice, dill, Dijon mustard, and black pepper in a small bowl. Cover and refrigerate while you prepare the fish.
02 -
Pat the cod very dry with paper towels. Season both sides with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
03 -
In one shallow dish, mix the flour, garlic powder, smoked paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Beat the eggs in a second dish. Mix the panko and cornmeal in a third dish.
04 -
Dredge each cod piece in the flour, shake off the excess, dip in egg, then press into the panko mixture until fully coated. Set on a plate while the oil heats.
05 -
Heat 1/2 inch of neutral oil in a heavy skillet to 350°F. Fry the cod in batches for 3-4 minutes per side, until deep golden and the fish flakes easily. Transfer to a wire rack.
06 -
Spread tartar sauce on the toasted buns. Layer lettuce, fried cod, tomato, red onion, and more tartar sauce. Serve right away with lemon wedges.
# Good to know:
01 -
Best served immediately after frying.
02 -
Keep the oil near 350°F for a crisp crust that is not greasy.
03 -
Cook fish to 145°F or until opaque and flaky.