Fried Fish Sandwich Recipe

Prep fish

Pat cod fillet dry with paper towels. If thicker than 1 inch, butterfly or cut to uniform thickness (about 3/4–1 inch) so it cooks evenly. Season both sides lightly with 1/4 tsp salt and 1/8 tsp black pepper.

Make batter

In a medium bowl whisk together 3/4 cup flour, 1/4 cup cornmeal, 1/2 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. In a separate bowl beat the egg, then whisk in 3/4–1 cup cold sparkling water (start with 3/4 cup and add until batter is thick but pourable). Combine wet into dry and stir until just combined; batter should cling to the fish but still be fluid.

Dredge and batter

Place 1/4 cup flour in a shallow dish for dredging. Lightly dust each seasoned fillet in the flour, shake off excess, dip into the batter to coat completely, letting excess drip off.

Heat oil and fry

Pour 3–4 cups neutral oil into a deep skillet or pot to a depth of about 1.5 inches. Heat to 350°F (175°C). Gently lower battered fillet into oil and fry 3–4 minutes per side (depending on thickness) until golden brown and internal temperature reaches 145°F (63°C). Do not overcrowd; fry one or two at a time. Transfer to a wire rack set over a baking sheet and immediately sprinkle with 1/4 tsp finishing salt. Let rest 1–2 minutes.

Prep fries

Peel (optional) and cut potato into 1/4–3/8 inch fries. Place cut fries in a bowl of cold water and soak at least 15–30 minutes to remove surface starch; for best texture soak up to 2 hours.

First fry (blanch)

Drain and pat fries very dry. Heat oil in a heavy pot to 325°F (160°C). Fry potatoes in batches without browning for 3–4 minutes until still pale and flexible. Remove to a wire rack to drain and cool for 5 minutes.

Second fry (crisp)

Increase oil heat to 375°F (190°C). Fry blanched fries in batches 2–3 minutes until golden and crisp. Drain on paper towel or wire rack and immediately season with 1/2 tsp salt.

In a small bowl combine 1/4 cup mayonnaise, 1 tablespoon sweet pickle relish, 1 teaspoon finely chopped capers, 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard and 1 teaspoon chopped fresh parsley. Season with 1/8 tsp salt and 1/8 tsp black pepper. Taste and adjust acidity or seasoning as desired. Refrigerate at least 15 minutes for flavors to meld.

Toast roll (optional)

Split the hoagie roll horizontally. Lightly brush cut sides with 1 tsp melted butter. Toast on a hot skillet or under a broiler 30–60 seconds until lightly golden.

Assemble Sandwich

Place toasted bottom roll on plate. Lay shredded lettuce down first to create a moisture barrier, then place fried cod fillet on top. Immediately top the hot fish with one slice of American cheese so it softens/melts slightly. Add tomato slices, red onion rings and pickle slices. Spoon 1–2 tablespoons tartar sauce on the top roll or serve sauce on the side. Close sandwich, cut in half if desired, and serve with a portion of hot french fries.