Crispy Fish Sandwich Recipe
Flashed fried New England cod, housemade tartar sauce, lettuce & tomato on a grilled bun
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Ingredients
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Fish & Breading
Tartar Sauce
Sandwich Build
Method
Fish & Breading
Prepare fish
Pat cod fillets dry with paper towels. Cut into 4 sandwich-sized pieces (about 4 ounces each). Season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper and squeeze the juice of half a lemon over the fillets; set aside to rest 5 minutes while you prepare the breading.
Set up breading stations
In one shallow bowl combine the flour, baking powder, and 1/2 tsp salt. In a second bowl whisk the egg into the buttermilk until smooth. In a third shallow bowl combine cornmeal and panko breadcrumbs. Place the bowls in order: flour, buttermilk-egg, crumbs.
Bread the fish
Dredge each fillet first in the flour mixture, shaking off excess, then dip into the buttermilk-egg mixture, allowing excess to drip off, and finally press into the cornmeal-panko mixture to coat evenly. Place breaded fillets on a wire rack for 5 minutes to set.
Flash-fry the fillets
Pour vegetable oil into a 10–12 inch skillet so it reaches about 1/4 inch depth and heat over medium-high until shimmering and around 350°F (if using a thermometer). Carefully place 2 fillets in the oil (don’t overcrowd). Fry 2–3 minutes per side until golden brown and the internal temperature reaches 145°F and crust is crisp. If oil smokes, reduce heat slightly. Transfer cooked fillets to a paper-towel-lined plate and keep warm in a 200°F oven while you cook remaining fillets.
Tartar Sauce
While fillets rest, combine mayonnaise, minced dill pickle, chopped capers, chopped parsley, Dijon mustard, lemon juice, lemon zest, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl. Mix until smooth, taste and adjust seasoning. Refrigerate until ready to assemble. Makes about 1/2 cup.
Sandwich Build
Assemble sandwiches
Spread about 1 to 1 1/2 tablespoons of tartar sauce on the bottom half of each toasted bun. Place a lettuce leaf on the sauce, add one crispy cod fillet, top with 2–3 tomato slices, and finish with another small spoonful of tartar sauce on the top bun if desired. Serve immediately while fish is hot and crisp.