Description
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.
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Ingredients
For the Fried Cod:
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1½ lbs cod fillets (cut into sandwich-size portions)
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1 cup buttermilk (or milk with 1 tbsp lemon juice)
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1½ cups all-purpose flour
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½ cup cornmeal (for extra crunch)
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1 tsp garlic powder
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1 tsp paprika
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½ tsp cayenne pepper (optional for heat)
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1 tsp salt
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½ tsp black pepper
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Vegetable oil for frying
For the Tartar Sauce:
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½ cup mayonnaise
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2 tbsp sweet pickle relish
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1 tbsp Dijon mustard
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1 tsp lemon juice
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Salt and pepper to taste
For the Slaw:
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2 cups shredded cabbage (green or mix)
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½ cup shredded carrots
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2 tbsp mayonnaise
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1 tbsp apple cider vinegar
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1 tsp sugar
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Salt and pepper to taste
For Assembly:
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4 brioche or sandwich buns
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Lettuce leaves (optional)
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Tomato slices (optional)
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Pickles (optional)
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.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Cuisine: American