Method

Fish & Batter

Prep fish

Pat the cod fillets dry with paper towels. Cut into 4 portions about 4–5 oz each. Season both sides lightly with 0.5 tsp salt and 0.25 tsp black pepper.

Make batter

In a medium bowl, whisk together 3 tablespoons flour, cornstarch, and baking powder with 0.5 tsp salt and 0.25 tsp pepper. Add the cold sparkling water or beer a little at a time while whisking until the batter is smooth and slightly thick—similar to heavy cream. Keep the bowl over an ice bath or add 1–2 small ice cubes to keep batter cold; cold batter yields a lighter, crisper crust.

Heat oil

Pour vegetable oil into a deep skillet or saucepan to a depth of about 1.5–2 inches (roughly 2–3 cups). Heat over medium-high until it reaches 350°F to 365°F (175–185°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise to the surface quickly.

Dust and batter fish

Place the 1/2 cup additional flour in a shallow dish. Lightly dust each seasoned cod piece in flour, shaking off excess. Dip each floured fillet into the cold batter, allowing excess to drip back into the bowl.

Fry cod

Carefully lower battered fillets into the hot oil in batches (do not overcrowd). Fry until golden brown and crisp, about 3–4 minutes per side depending on thickness, turning once if needed. The internal temperature should reach 145°F (63°C) and the flesh should flake easily. Remove to a wire rack or paper towel-lined plate to drain and rest for 2 minutes.

Tartar Sauce

While the fish fries, make the tartar sauce: in a small bowl combine 1/2 cup mayonnaise, chopped pickles, chopped capers, 1 tsp lemon juice, 1/2 tsp Dijon mustard, chopped parsley, 1/4 tsp salt and 1/8 tsp black pepper. Stir until evenly combined. Taste and adjust seasoning or acidity (more lemon or pickle) to preference. Chill until assembly.

Assembly & Garnish

Prepare buns and cheese

If desired, lightly toast the potato scallion buns cut-side down in a dry skillet or under a broiler for 30–60 seconds until just golden. Place a slice of cheddar on the bottom bun so it begins to soften from the warm toast or fish.

Assemble sandwiches

Spread about 1.5 tablespoons of tartar sauce on the top bun (adjust to taste). On the bottom bun with the cheddar slice, place a lettuce leaf, then a fried cod fillet. Top the fillet with two pickle slices, another small dollop (about 1 tbsp) of tartar sauce if desired, then the top bun. Repeat for remaining sandwiches.

Finish & serve

Serve sandwiches immediately with lemon wedges on the side for squeezing. Optionally serve with fries or a side salad.

Fried Cod Sandwich (gfo) Recipe