Fish Sandwich Recipe

Pat dry and season

Pat cod fillets dry with paper towels. Season both sides lightly with 0.5 tsp salt and 0.25 tsp black pepper.

Set up breading station

In three shallow bowls or rimmed plates, add: (1) flour mixed with 0.5 tsp salt, 0.5 tsp paprika and 0.5 tsp garlic powder; (2) beaten eggs mixed with 3 tbs milk; (3) panko breadcrumbs combined with 0.5 cup cornmeal (if using) and a pinch of salt and pepper. This creates flour, egg wash, and breadcrumb stations.

Bread the fillets

Working one at a time, dredge each seasoned fillet in the flour, shaking off excess, dip into the egg wash, then press firmly into the panko mixture so fillet is evenly coated. Place breaded fillets on a baking sheet and rest 5–10 minutes to help coating adhere.

Pan-fry the fillets

Heat a large skillet over medium heat. Add about 1/2 cup vegetable oil (enough for a 1/8–1/4 inch shallow layer). When oil shimmers (around 350°F / 175°C), add fillets in a single layer without crowding (work in batches if needed). Fry 3–4 minutes per side until golden-brown and internal temperature reaches 145°F (62.8°C) or fish flakes easily. Transfer to a wire rack or paper towel-lined plate and season immediately with a light sprinkle of salt.

In a small bowl combine 1/2 cup mayonnaise, 3 tbs finely chopped dill pickles, 1 tsp chopped capers, 1 tbs lemon juice, 1 tsp Dijon mustard, 1 tbs chopped fresh parsley, 1/4 tsp black pepper and 1/4 tsp salt. Stir until smooth and taste; adjust lemon, salt or pickle to preference. Chill in fridge while fish cooks for flavors to meld.

Slice tomato into four 1/4-inch thick slices (use two slices per sandwich). Season tomato slices lightly with 1/4 tsp salt and 1/4 tsp black pepper.

Butter the cut sides of the buns with the softened butter. Toast in a skillet or under broiler until golden and warm, about 1–2 minutes per side on skillet or 1–2 minutes under broiler—watch closely to avoid burning.

Tear or place one lettuce leaf per sandwich on a paper towel to ensure dry crispness.

Spread about 1 to 1 1/2 tbs tartar sauce on the bottom half of each toasted bun.

Place one breaded cod fillet on top of the sauce. Add one or two tomato slices and a lettuce leaf on top of the fillet.

Spread a little more tartar sauce on the top bun if desired, then close sandwich. Serve immediately with lemon wedges on the side.