Crispy Cod Sandwich Recipe

Prep the fish

Pat cod fillets dry with paper towels. Trim any thin edges so fillets are roughly even thickness (this helps them cook evenly). Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper.

Marinate

In a shallow dish, whisk together buttermilk and the egg. Submerge each seasoned fillet in the buttermilk mixture and refrigerate for 15–30 minutes to hydrate and tenderize the fish (not more than 1 hour).

Make the dry mix

While the fish marinates, combine all-purpose flour, cornstarch, and baking powder in a shallow bowl. Add a pinch of salt and the remaining 1/2 tsp black pepper and whisk to combine.

Prepare the crumb station

Place panko breadcrumbs in a separate shallow bowl. Set the flour mixture and panko side-by-side for dredging.

Coat the fish

Remove fillets from the buttermilk, letting excess drip off. Dredge each fillet in the flour mixture, shaking off excess, then dip back briefly in the buttermilk, and finally press into the panko breadcrumbs to evenly coat. Place coated fillets on a wire rack and let rest 5–10 minutes so coating adheres.

Heat oil

Pour vegetable oil into a heavy skillet so the oil depth is about 1/4–1/3 inch (enough for shallow frying). Heat over medium-high until oil reaches 350°F (175°C) or a small cube of bread sizzles and turns golden in about 30 seconds.

Fry the fillets

Carefully place 2 fillets in the hot oil (do not overcrowd). Fry 3–4 minutes per side until coating is golden brown and the fish reaches an internal temperature of 145°F (63°C) and flakes easily. Adjust heat as needed to prevent burning. Transfer cooked fillets to a paper towel-lined plate or wire rack and keep warm while frying remaining fillets.

Make the tartar sauce by combining mayonnaise, minced dill pickle, chopped capers, lemon juice, Dijon mustard, and minced herbs in a small bowl. Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust lemon or salt as desired. Refrigerate until assembly. (Makes enough for 4 sandwiches; can be made ahead and kept covered for up to 3 days.)

Toast buns

Split brioche buns and lightly toast them cut-side down in a dry skillet or under a broiler until golden, about 1–2 minutes. This helps prevent sogginess from sauce.

Season cooked fish

If desired, lightly sprinkle cooked fillets with the 1/2 tsp salt and 1/4 tsp black pepper reserved for finishing.

Assemble sandwiches

Spread about 2 tbsp of tartar sauce on the bottom half of each toasted brioche bun. Place 1–2 leaves of lettuce on the sauce, add a slice or two of tomato, then lay a hot crispy cod fillet on top. Spoon another 1 tbsp tartar sauce on the top bun and close the sandwich. Serve immediately with lemon wedge on the side.

Serving suggestion

Serve with fries, a simple slaw, or a side salad. Offer additional tartar sauce and lemon wedges.