Crispy Fried Cod Fish Sandwich (Printer-Friendly Version)
# What You'll Need:
→ For the Cod
01 -
4 cod fillets (4–6 ounces each)
02 -
1 cup all-purpose flour
03 -
½ cup cornstarch (for extra crispiness)
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1 teaspoon garlic powder
05 -
1 teaspoon onion powder
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1 teaspoon smoked paprika
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½ teaspoon cayenne pepper (optional, for heat)
08 -
1 teaspoon salt
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½ teaspoon black pepper
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1 cup cold club soda (or sparkling water)
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1 cup vegetable oil (for frying)
→ For the Sandwich
12 -
4 sandwich buns (brioche buns or Kaiser rolls work beautifully)
13 -
¼ cup tartar sauce (homemade or store-bought)
14 -
1 cup shredded lettuce or mixed greens
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4 slices of tomato
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4 slices of pickles (optional)
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Lemon wedges (for serving)
→ Optional Toppings
18 -
Coleslaw
19 -
Thinly sliced red onion
20 -
Cheese (American, cheddar, or Swiss)
→ For Homemade Tartar Sauce (Optional)
21 -
½ cup mayonnaise
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1 tablespoon pickle relish
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1 teaspoon Dijon mustard
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1 teaspoon lemon juice
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¼ teaspoon garlic powder
26 -
Salt and pepper, to taste
# Let's Cook!:
01 -
If making homemade tartar sauce, combine mayonnaise, pickle relish, Dijon mustard, lemon juice, garlic powder, salt, and pepper in a small bowl. Mix well and refrigerate until ready to use.
02 -
In a medium bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and black pepper. Gradually whisk in the cold club soda until the batter is smooth and has the consistency of pancake batter. Be careful not to overmix; a few small lumps are okay.
03 -
Heat the vegetable oil in a large skillet or heavy-bottomed pan over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, drop a small amount of batter into the oil—it should sizzle and float immediately.
04 -
Pat the cod fillets dry with paper towels to remove excess moisture. Dip each fillet into the batter, ensuring it’s fully coated, then carefully lower it into the hot oil. Fry the cod in batches for 3-4 minutes per side, or until the coating is golden brown and crispy and the fish is cooked through (internal temperature of 145°F/63°C). Use a slotted spoon or tongs to remove the fillets from the oil and place them on a plate lined with paper towels to drain any excess grease.
05 -
While the cod is frying, lightly toast the sandwich buns in a skillet or toaster for added flavor and texture.
06 -
Spread tartar sauce on the bottom half of each bun. Layer with shredded lettuce, a slice of tomato, and any optional toppings you like (e.g., pickles, coleslaw, or cheese). Place the fried cod fillet on top and finish with the top half of the bun.
07 -
Serve the sandwiches immediately with lemon wedges on the side for an extra burst of brightness. Pair with fries, coleslaw, or a simple salad for a complete meal.
# Cook's Notes:
01 -
Cold Batter = Extra Crispy – Keeping the club soda cold helps create a light, airy batter for maximum crispiness.
02 -
Don’t Overcrowd the Pan – Fry the fish in batches to maintain oil temperature and get even frying.
03 -
Customize Your Sandwich – Try adding a slice of cheese or a spoonful of coleslaw for extra flavor and texture.
04 -
Alternative Cooking Option – If you prefer baking, place battered fillets on a parchment-lined baking sheet and bake at 425°F (218°C) for 15-18 minutes, flipping halfway.