Restaurants›Water Street Brewery Oak Creek›Cod Sandwich Recipe

Cod Sandwich Recipe

Inspired by Water Street Brewery Oak Creek
Time35m
Serves2

Make Cod Sandwich Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the fish

For the sauce

For assembly

Method

For the fish

1

Prep fish

Pat the cod fillets dry with paper towels. If fillets are thick, cut them into sandwich-sized portions (about 3–4 portions total). Season both sides lightly with 1/2 tsp salt and 1/2 tsp black pepper.

2

Set up dredging stations

In a shallow bowl combine the flour, cornstarch, paprika, garlic powder and remaining 1/2 tsp salt and 1/2 tsp black pepper. In a second shallow bowl whisk the egg and milk together. In a third shallow bowl place the panko breadcrumbs.

3

Coat the fish

Working one piece at a time: dredge the seasoned cod in the flour mixture, shaking off excess. Dip into the egg wash, then press into the panko so the fillet is evenly coated. Place on a plate while you finish the rest.

4

Fry the fillets

Pour vegetable oil into a heavy skillet to a depth of about 1/4 inch (or enough to shallow-fry) and heat over medium-high until shimmering and a breadcrumb test piece sizzles immediately (about 350°F/175°C if using a thermometer). Add fillets without crowding and fry 2–3 minutes per side until golden brown and an instant-read thermometer reads 135–140°F (fish should flake). Transfer to a wire rack or paper towels to drain briefly. Repeat with remaining fillets.

For the sauce

5

While the fish fries, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, chopped capers, hot sauce (if using), 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Taste and adjust seasoning — add a little more lemon or salt if desired.

For assembly

6

Toast buns

Butter the cut sides of the buns and toast them in a dry skillet over medium heat until golden, about 1–2 minutes per side, or you can toast under a broiler briefly.

7

Assemble sandwiches

Spread a generous tablespoon of the sauce on both top and bottom buns. Place a handful of shredded lettuce on the bottom bun, add a hot fried cod fillet, top with tomato slices and pickles if using. Finish with the top bun and press gently.

8

Serve

Serve immediately with lemon wedges for squeezing over the fish. Optionally serve with fries, coleslaw or a simple green salad.