Description
This Crispy Fried Cod Sandwich features tender cod fillets soaked in buttermilk, coated in a flavorful seasoned flour mixture, and fried to golden perfection. Served on toasted brioche or pretzel buns with fresh lettuce, tomato, red onion, pickles, and creamy tartar sauce, it makes for a deliciously satisfying seafood sandwich perfect for a hearty lunch or dinner.
Ingredients
Scale
Fish and Coating
- 4 cod fillets (about 4-6 oz each)
- 1 cup buttermilk
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Vegetable oil for frying
Buns and Toppings
- 4 brioche or pretzel buns
- Butter (for toasting buns)
- 1/2 cup tartar sauce
- 4 lettuce leaves
- 1 large tomato, sliced
- 1/2 red onion, thinly sliced
- Pickle slices
Instructions
- Dry the Cod Fillets: Pat cod fillets dry thoroughly with paper towels to remove excess moisture for better coating adherence.
- Soak in Buttermilk: Place the cod fillets in a shallow dish and pour the buttermilk over them. Let them soak in the refrigerator for 30 minutes, which helps tenderize the fish and enhances flavor.
- Prepare the Flour Mixture: In a bowl, combine the all-purpose flour, cornstarch, garlic powder, paprika, salt, and black pepper, mixing well to ensure even seasoning.
- Coat the Cod: Remove cod fillets from the buttermilk soak, allowing excess to drip off. Thoroughly dredge each fillet in the flour mixture, ensuring an even and full coating.
- Heat the Oil: Pour vegetable oil into a skillet or deep fryer and heat to 350°F (175°C), the optimal temperature for frying to achieve a crispy crust without overcooking the fish.
- Fry the Fillets: Carefully place each coated cod fillet in the hot oil. Fry for 3 to 4 minutes on each side until they turn golden brown and crispy. Once fried, transfer to a wire rack to drain excess oil and maintain crispness.
- Toast the Buns: Butter the brioche or pretzel buns lightly and toast them in a skillet or under a broiler until golden and fragrant.
- Assemble the Sandwiches: Spread a generous layer of tartar sauce on the bottom half of each bun. Layer with a crispy fried cod fillet, a leaf of lettuce, slices of tomato, thinly sliced red onion, and pickles. Top with the bun lids and serve immediately for the best texture and flavor.
Notes
- Buttermilk soaking tenderizes the fish and helps the coating stick better.
- Use a thermometer to maintain the oil temperature at 350°F for optimal frying.
- Drain fried fish on a wire rack instead of paper towels to keep the crust crisp.
- Brioche or pretzel buns add a slightly sweet, rich flavor that complements the savory fish.
- For a lighter version, consider baking the cod fillets instead of frying, though texture will differ.
- Adjust seasoning in the flour coating to taste, adding cayenne or chili powder for a spicy kick if desired.
