Fish Sandwich Recipe

Prepare fillets

Pat cod fillets dry with paper towels. Cut into pieces about the width of the hoagie (2–3 oz portions). Season both sides with 1 tsp salt, 1 tsp black pepper and drizzle with 1 tbsp lemon juice; let rest 5–10 minutes while you prepare breading.

Make batter

In a medium bowl whisk together 3 tablespoons flour, 2 tablespoons cornstarch, 1 tsp garlic powder, 1 tsp paprika and 1 tsp baking powder. In a separate small bowl beat 1 large egg, then whisk in 3 fl oz cold club soda (or beer) until smooth to form a thin batter. Add the wet mixture to the dry and stir just until combined; batter should be slightly thick but pourable. If too thick add 1 tablespoon cold liquid.

Prepare dredge

Place 1 cup panko breadcrumbs in a shallow dish. Spread remaining 3 tablespoons flour (from ingredients) are already used; if you prefer an additional dry dredge, place 2–3 tablespoons plain flour in another shallow dish to dust the fillets before battering (optional).

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet (or enough to reach ~1/2 inch depth). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of batter sizzles and browns in ~30 seconds.

Batter and breadcrumb

Lightly dust each seasoned fillet with a little flour (optional), dip into the batter to coat fully, let excess drip, then press into panko breadcrumbs to adhere a light crust. Repeat with remaining fillets.

Fry fish

Carefully place breaded fillets in hot oil (do not overcrowd). Fry 3–4 minutes per side, flipping once, until golden brown and cooked through (internal temperature 145°F/63°C). Transfer to a wire rack or paper towel-lined plate to drain and keep warm.

While fish fries, stir together 1 cup mayonnaise, 2 tbsp finely chopped dill pickle, 1 tsp chopped capers (optional), 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tbsp chopped fresh parsley, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl. Taste and adjust seasoning. Chill or keep refrigerated until assembly.

Toast rolls

Split the 2 hoagie rolls and spread softened butter on cut sides. Toast cut-side down in a skillet over medium heat until golden and crisp, about 1–2 minutes. Remove from heat.

Assemble

Spread a generous layer (about 2 tablespoons) of tartar sauce on both cut sides of each toasted roll. Place shredded lettuce on bottom half, add tomato slices. Lay a hot fried cod fillet on each roll, top each fillet with an American cheese slice so it melts slightly from the hot fish (cover briefly with lid or a piece of foil for 30 seconds if needed). Close sandwich and serve immediately.

Serve

Serve fish sandwiches hot with extra tartar sauce on the side and optional lemon wedges.