Fried Cod Sammy Recipe

In a medium bowl combine 1 cup mayonnaise, chopped dill pickles, chopped capers, minced shallot, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 tablespoon chopped parsley, 1 teaspoon sugar, 1 teaspoon salt and 1/2 teaspoon black pepper.

Whisk until smooth and well combined. Taste and adjust seasoning — add more lemon for brightness, a pinch more sugar to balance, or salt if needed.

Cover and refrigerate for at least 20 minutes to let flavors meld (can be made up to 24 hours ahead).

Pat the cod fillets dry with paper towels. If fillets are thick, butterfly or slice to an even 1/2–3/4 inch thickness so they cook evenly.

Set up a three-part breading station: bowl A – flour mixed with 1 tsp salt, 1 tsp pepper and 1 tsp smoked paprika; bowl B – beaten egg mixed with 3 tbs cold sparkling water; bowl C – panko breadcrumbs.

Lightly dredge each fillet in the seasoned flour, shaking off excess. Dip into the egg-sparkling water mixture, then press into panko to coat evenly. Pat the panko onto the fish so it adheres.

In a large skillet over medium-high heat add enough vegetable oil to reach about 1/4 inch depth (approx. 1 cup). Heat until shimmering and a breadcrumb dropped in sizzles immediately (about 350°F / 175°C if using a thermometer).

Carefully place the breaded fillets into the hot oil without crowding. Fry 3–4 minutes per side, or until golden brown and the internal temperature reaches 140–145°F (60–63°C) and the fish flakes easily. Adjust time for thickness.

Transfer cooked fillets to a wire rack set over a baking sheet or to paper towels to drain briefly. Keep warm in a low oven (200°F / 95°C) if making multiple sandwiches.

Lightly butter the cut sides of the buns and toast in a skillet or under a broiler until golden, 1–2 minutes. Keep warm.

Spread about 2–3 tablespoons of the house tartar sauce on the bottom half of each bun.

Place 2 leaves of butter lettuce on the sauced bottom bun to create a moisture barrier.

Lay a hot fried cod fillet on top of the lettuce. Spoon an additional tablespoon of tartar sauce over the fish. Add pickled red onion if using, then cap with the top bun.

Serve immediately with lemon wedges on the side for squeezing and your choice of fries or slaw.