Description
This Crispy Fried Cod Sandwich recipe features tender cod fillets coated in a flavorful seasoned flour mixture, dipped in buttermilk and egg, then coated with crunchy panko breadcrumbs and fried to golden perfection. Served on toasted sandwich buns with fresh lettuce, tomato slices, and optional tartar sauce, this sandwich delivers a deliciously satisfying meal, perfect for lunch or dinner.
Ingredients
Scale
Fish and Coating
- 1 lb cod fillets
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 cup buttermilk
- 1 large egg
- 1 cup panko breadcrumbs
- Vegetable oil (for frying, about 1 inch depth)
Sandwich Assembly
- 4 sandwich buns
- Lettuce leaves
- Tomato slices
- Tartar sauce (optional)
Instructions
- Prepare the cod fillets: Pat the cod fillets dry with paper towels to remove any excess moisture, which helps the coating adhere better.
- Mix the seasoned flour: In a shallow dish, whisk together the all-purpose flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper until evenly combined.
- Prepare the wet batter: In a separate shallow dish, whisk together the buttermilk and the egg until the mixture is smooth and well combined.
- Set up the breadcrumbs: Place the panko breadcrumbs in a third shallow dish; this will be the final coating step for the fish.
- Coat the fish: Dredge each cod fillet first in the seasoned flour mixture ensuring full coverage, then dip it into the buttermilk and egg mixture, and finally press it firmly into the panko breadcrumbs to coat both sides generously.
- Heat the oil: Pour vegetable oil into a large skillet or deep fryer to about 1 inch depth and heat over medium-high until the oil reaches 350°F (175°C).
- Fry the cod fillets: Carefully lower each breaded fillet into the hot oil. Fry for about 3 to 4 minutes per side, or until the fish is cooked through and the coating is golden brown and crispy.
- Drain the excess oil: Remove the fried fillets from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Toast the buns: While the fish drains, lightly toast the sandwich buns in the same skillet or on a griddle until golden brown for added texture and flavor.
- Assemble with tartar sauce: Spread tartar sauce on the bottom half of each toasted bun if desired.
- Add lettuce: Place a fresh leaf of lettuce on top of the tartar sauce to add a crisp texture.
- Add tomato slices: Layer one or two slices of fresh tomato over the lettuce for juiciness and flavor.
- Add the fried cod: Place the crispy fried cod fillet on top of the tomato slices.
- Top the sandwich: Cover with the top half of the toasted bun.
- Serve and enjoy: Serve immediately for the best crunch and flavor.
Notes
- Make sure the oil stays at 350°F to ensure even cooking and a crispy crust without absorbing excess oil.
- If you do not have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes.
- Panko breadcrumbs provide the best crispiness, but regular breadcrumbs can be used in a pinch.
- The cayenne pepper adds a subtle heat; adjust the amount to your spice preference.
- Serve immediately to enjoy the sandwich at its crispiest as the coating can soften if left too long.
- This sandwich pairs well with fries or a light coleslaw for a complete meal.
