Fried Cod Fish Sandwich

If you’re craving a crispy, golden, and satisfying sandwich, this Fried Cod Fish Sandwich is the perfect comfort food you need! Flaky cod fillets are coated in a seasoned crust and fried to perfection, then stacked high on a soft bun with tangy slaw and zesty sauce. Whether it’s a weeknight dinner or a weekend treat, this sandwich delivers serious flavor in every bite.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Why You’ll Love This Recipe
Crispy Perfection – Lightly battered cod fillets fry up golden and crunchy every time.
Flavor-Packed – The seasoning in the crust and the toppings create layers of bold, fresh flavor.
Easy to Make – Simple steps with everyday ingredients make this sandwich a go-to favorite.
Customizable – Adjust the toppings or spice level to make it your own.
Family-Friendly – A crowd-pleaser for kids and adults alike.

Ingredients You’ll Need

For the Fried Cod:

• 1½ lbs cod fillets (cut into sandwich-size portions)
• 1 cup buttermilk (or milk with 1 tbsp lemon juice)
• 1½ cups all-purpose flour
• ½ cup cornmeal (for extra crunch)
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp cayenne pepper (optional for heat)
• 1 tsp salt
• ½ tsp black pepper
• Vegetable oil for frying

For the Tartar Sauce:

• ½ cup mayonnaise
• 2 tbsp sweet pickle relish
• 1 tbsp Dijon mustard
• 1 tsp lemon juice
• Salt and pepper to taste

For the Slaw:

• 2 cups shredded cabbage (green or mix)
• ½ cup shredded carrots
• 2 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• Salt and pepper to taste

For Assembly:

• 4 brioche or sandwich buns
• Lettuce leaves (optional)
• Tomato slices (optional)
• Pickles (optional)

Tools You’ll Need

• Large mixing bowls
• Whisk
• Deep skillet or Dutch oven
• Tongs or slotted spoon
• Paper towels
• Wire rack
• Small bowl for sauce
• Sharp knife and cutting board

Step-by-Step Instructions

Step 1: Marinate the Cod
Place the cod fillets in a bowl and cover them with buttermilk.
Let them soak for at least 15–20 minutes. This helps tenderize the fish and allows the coating to stick better.

Step 2: Prepare the Tartar Sauce
In a small bowl, mix mayonnaise, sweet pickle relish, Dijon mustard, lemon juice, salt, and pepper.
Cover and refrigerate to let the flavors blend while you prepare everything else.

Step 3: Make the Slaw
In a separate bowl, combine shredded cabbage, carrots, mayonnaise, apple cider vinegar, sugar, salt, and pepper.
Mix well and set aside. This adds a tangy, refreshing crunch to the sandwich.

Step 4: Heat the Oil
In a deep skillet or Dutch oven, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).
Use a kitchen thermometer for accuracy to ensure crispy, non-greasy fish.

Step 5: Dredge the Cod
In a shallow dish, mix flour, cornmeal, garlic powder, paprika, cayenne pepper, salt, and black pepper.
Remove the cod from the buttermilk and let the excess drip off.
Coat each piece thoroughly in the flour mixture, pressing gently to adhere the coating.

Step 6: Fry the Fish
Carefully lower the coated cod pieces into the hot oil.
Fry for 4–5 minutes per side, or until golden brown and cooked through (internal temp should be 145°F/63°C).
Transfer to a wire rack or paper towel-lined plate to drain excess oil.

Step 7: Toast the Buns
Lightly toast the buns in a dry skillet or under the broiler for 1–2 minutes until golden.
This helps keep the sandwich from getting soggy.

Step 8: Assemble the Sandwich
Spread tartar sauce on the bottom half of each bun.
Add a layer of lettuce, a crispy cod fillet, a scoop of slaw, and tomato slices or pickles if using.
Top with the other half of the bun and press down gently to hold it all together.

Tips for the Perfect Fish Sandwich
Choose Fresh Cod – Firm, flaky cod works best and holds up well to frying.
Double Dredge for Extra Crunch – For a thicker crust, dip the fish back in the buttermilk and dredge again.
Don’t Overcrowd the Pan – Fry in batches so the oil stays hot and the fish crisps up nicely.
Let Rest Before Assembling – Give the fish a minute or two to cool slightly so it stays crispy in the sandwich.
Customize Your Slaw – Try adding jalapeños or chopped dill for a flavor twist.

Serving Suggestions
Crispy Fries – Classic pairing for a fish sandwich.
Sweet Potato Wedges – Add a touch of sweetness to balance the savory fish.
Coleslaw Side – Extra slaw makes a great refreshing side.
Lemonade or Iced Tea – Refreshing drinks that go well with fried food.
Fruit Salad – A light, sweet contrast to the richness of the sandwich.

How to Store & Reheat

Storing:
Refrigerate leftover fried cod and slaw separately in airtight containers.
Best enjoyed within 2 days.

Reheating:
Oven: Reheat cod in a 375°F (190°C) oven for 10 minutes until crispy again.
Air Fryer: 5–7 minutes at 375°F works wonders.
Avoid microwaving to preserve the crispy texture.

Frequently Asked Questions

1. Can I bake the cod instead of frying?
   Yes! Bake at 400°F for about 15–18 minutes or until golden and cooked through.
2. Can I use frozen cod?
   Absolutely. Just thaw it completely and pat it dry before marinating.
3. What’s a good gluten-free option?
   Use a gluten-free flour blend and cornmeal for the coating. Make sure your buns are gluten-free too.
4. Can I make this ahead of time?
   You can prep the slaw and sauce in advance. Fry the fish just before serving for best texture.
5. What other fish can I use?
   Haddock, tilapia, or halibut are great alternatives with a similar texture.

Final Thoughts

This Fried Cod Fish Sandwich is the ultimate blend of crispy, creamy, tangy, and fresh. It’s a comfort food classic that’s easy to pull off at home, whether you’re feeding the family or just treating yourself. With perfectly fried fish, crunchy slaw, and zesty sauce all tucked into a soft bun, every bite is pure satisfaction.

Give it a try and let me know how it turns out! Don’t forget to share your version online and leave a review below!

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 460 | Protein: 28g | Carbohydrates: 36g | Fat: 22g | Fiber: 3g | Sodium: 600mg

Print