Pan Fried Rock Cod Recipe

In a small bowl combine 1/2 cup mayonnaise, diced dill pickles, chopped capers, minced shallot, 1 tsp lemon juice, 1/2 tsp Dijon mustard and 1 tbsp chopped parsley.

Season with 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth, taste and adjust lemon or salt as needed. Refrigerate while you prepare the fish to let flavors meld (at least 15 minutes).

Prep fish

Pat rock cod fillets dry with paper towels. If fillets are large, cut each into sandwich-width pieces (about 4–5 inches) so each roll gets one piece. Season both sides lightly with 1/2 tsp kosher salt and a pinch of black pepper (the remaining salt in the coating mix accounts for the rest).

Make coating

In a shallow dish whisk together 3 tbsp all-purpose flour, 2 tbsp cornstarch, 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. In a second shallow bowl beat 1 large egg with 3 tbsp whole milk to make an egg wash.

Coat fish

Dredge each fillet first in the flour mixture, shaking off excess, then dip into the egg wash, and finally give a light second dusting of the flour-cornstarch mix to form an even, thin coating.

Pan-fry

Heat a large nonstick or stainless steel skillet over medium-high heat. Add 3 tbsp neutral oil and 1 tbsp butter. When the butter stops foaming and oil shimmers (about 2 minutes), add fillets in a single layer without crowding — work in batches if needed. Cook 3–4 minutes on the first side without moving until a golden crust forms. Flip and cook another 2–3 minutes until the crust is golden and the fish flakes easily with a fork (internal temperature ~145°F / 63°C). Remove to a wire rack or paper towel-lined plate and keep warm in a low oven (200°F / 95°C) while finishing remaining fillets.

If you finish early, let fillets rest 2 minutes before assembling sandwiches; this keeps the coating crisp and avoids steaming the bread.

Toast rolls

Split Acme deli rolls and spread a thin layer of the remaining 1 tbsp butter on cut sides. Toast cut-side down in a clean skillet over medium heat until golden, about 1–2 minutes.

Assemble sandwiches

Spread about 1.5–2 tbsp tartar sauce on the bottom half of each toasted roll. Place 1–1.25 fillets of pan-fried rock cod on the sauce. Top each fillet with 2 romaine leaves, 2 slices of pepperoncini, and a sprinkle of sliced scallions. Add a final drizzle (about 1 tsp) of tartar sauce on the top half if desired, close sandwich and press gently.

Serve

Serve sandwiches immediately with lemon wedges on the side. Offer extra pepperoncini and tartar sauce on the side. A simple side salad of extra romaine tossed with scallion, olive oil, lemon and a pinch of salt pairs well.