Description
The perfect, crispy fried fish sandwich.
Ingredients
Scale
- 14-16 oz fresh cod (makes about 4 sandwich size filets)
- ½ cup all purpose flour
- 1 egg
- ½ cup plain breadcrumbs
- 1 teaspoon Old Bay
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon paprika
- Black pepper to taste
- 4 brioche buns
- Iceberg lettuce, shredded
- 4 slices American cheese (or your favorite cheese)
- Oil for frying (canola, avocado, vegetable)
Dressed Iceberg Lettuce:
- Toss 2 cups shredded iceberg lettuce with several tablespoons of tartar sauce
- 1/3 cup mayonnaise
- 3 tablespoons dill pickle relish
- 1 teaspoon capers, minced
- 1 teaspoon minced onion, dried
- 1 teaspoon lemon juice
- 1 teaspoon milk, half and half, or cream
- 2 tablespoons chives, finely chopped
Instructions
- Start by preparing the tartar sauce so the flavors have time to meld. Just mix it up and pop it in the fridge while you make the fish.
- Preheat your oil in a heavy-bottomed pot on the stovetop. I cook them around 325°F, use a thermometer if you have one to keep the temperature steady.
- Cut your cod into sandwich-sized fillets. For even cooking, try to keep each piece about the same thickness. Thin is better. Pat the fish dry with paper towels to help the coating stick.
- Set up your breading station: In a shallow bowl or plate, add ½ cup all-purpose flour, in a second bowl, crack and beat 1 egg and in a third bowl, add ½ cup plain breadcrumbs.
- Season the breadcrumbs with 1 teaspoon Old Bay seasoning, 1 teaspoon onion powder, 1 teaspoon kosher salt, and ½ teaspoon paprika.
- Coat each piece of fish by dipping it first in flour, then the egg, and finally the seasoned breadcrumbs, pressing gently to make sure it’s well coated.
- Carefully lower the breaded fish into the hot oil. Depending on the size of your pan, you can cook two pieces at a time, just be sure to not overcrowd the pot.
- Fry for 5 to 7 minutes, flipping halfway, until the coating is golden brown. The fish should reach an internal temperature of 145°F, using a meat thermometer is helpful here.
- Transfer the cooked fillets to a wire rack to drain and stay crispy. Sprinkle with salt while they’re still hot. If using cheese, top while the fish is still warm so it melts.
- Toast your buns, either in a toaster or in a skillet with a little butter until golden.
- To assemble your sandwich, layer on the fish, a spoonful of tartar sauce, dressed iceberg lettuce (or your favorite toppings), and top it with the other half of the bun. Serve immediately.
Notes
Top with anything you desire – tomato, red onion, pickles!
Thinner cod filets work best for even cooking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop