Cod Sammy Recipe

In a small bowl combine 1/2 cup mayonnaise, chopped dill pickle (2 tbsp), chopped capers (1 tbsp), 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tbsp minced parsley, and 1 tsp very finely minced shallot.

Stir thoroughly until smooth. Season with 1/4 tsp black pepper and 1/4 tsp salt. Taste and adjust acidity or salt as desired (add a little more lemon juice or pickle if you prefer brighter flavor).

Cover and chill in the refrigerator while you prepare the fish so flavors meld (at least 15 minutes).

Pat the cod fillets dry with paper towels. If fillets are large, cut into 4 sandwich-sized pieces (about 4 oz each). Sprinkle the fillets lightly with 1 tsp fine salt and 1/2 tsp black pepper; let sit 5 minutes.

Set up a three-step breading station: in one shallow bowl place the all-purpose flour (1 cup) mixed with cornstarch (1/4 cup), 1/4 tsp garlic powder and a pinch of salt; in a second bowl whisk the large egg with 3 tbsp cold sparkling water or beer until just combined; in a third bowl place 1 cup panko breadcrumbs.

Dredge each piece of cod first in the flour mixture, shaking off excess, then dip into the egg wash, allowing excess to drip off, and finally press gently into the panko to coat evenly. Place on a wire rack while heating oil.

In a heavy skillet or sauté pan, pour enough vegetable oil to come about 1/4 inch up the side (approx. 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or until a pinch of breadcrumbs sizzles and browns within 30 seconds.

Fry the breaded cod pieces in batches, careful not to overcrowd the pan. Cook 2.5–3.5 minutes per side until golden brown and the internal temperature reaches 145°F (63°C) or the flesh flakes easily. Adjust heat as needed to avoid burning the crust.

Transfer cooked cod to a paper towel–lined plate or wire rack and season immediately with a light sprinkle of salt and pepper. Keep warm in a low oven (200°F / 95°C) while finishing remaining pieces.

If you prefer a lighter finish, instead of frying you can shallow-pan sauté in 2–3 tbsp oil per side for 3–4 minutes, but times will vary by fillet thickness.

If using, lightly butter the cut sides of the rolls (2 tsp softened butter total) and toast them in a skillet or under the broiler until golden, 1–2 minutes. Remove and keep warm.

Season lettuce leaves and tomato slices (if using) with the remaining 1/4 tsp salt and 1/4 tsp black pepper.

Spread about 1 to 2 tablespoons of chilled tartar sauce on the bottom half of each roll.

Place a lettuce leaf on top of the sauce, then place a warm fried cod fillet on the lettuce. Add tomato slices if desired, and top with another drizzle (about 1 tsp) of tartar sauce on the top bun.

Close the sandwich, press gently, and serve immediately with lemon wedges on the side for squeezing over the fish.