Description
A delicious Crispy Fried Cod Sandwich featuring tender cod fillets soaked in buttermilk, coated with a seasoned crispy batter, and fried to golden perfection. Served on toasted brioche or pretzel buns with fresh lettuce, tomato, red onion, pickles, and tangy tartar sauce for a satisfying seafood sandwich experience.
Ingredients
Scale
Fish and Coating
- 4 cod fillets (about 4-6 oz each)
- 1 cup buttermmilk
- 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
Sandwich Assembly
- 4 brioche or pretzel buns
- 1/2 cup tartar sauce
- 4 lettuce leaves
- 1 large tomato, sliced
- 1/2 red onion, thinly sliced
- Pickle slices
- Butter (for toasting buns)
Instructions
- Prepare the Cod: Pat cod fillets dry with paper towels to remove excess moisture, ensuring better coating adhesion.
- Marinate in Buttermilk: Place the cod fillets in a shallow dish and pour the buttermilk over them. Refrigerate and soak for 30 minutes; the buttermilk tenderizes the fish and helps the coating stick.
- Mix the Dry Coating: In a bowl, combine all-purpose flour, cornstarch, garlic powder, paprika, salt, and black pepper thoroughly to create a seasoned dredge.
- Coat the Cod: Remove cod from buttermilk, allowing excess to drip off. Dredge each fillet in the flour mixture, covering them entirely to ensure a crispy crust.
- Heat the Oil: Heat vegetable oil in a skillet or deep fryer to 350°F (175°C), the ideal temperature for frying to achieve a golden crust without greasiness.
- Fry the Cod: Carefully place the coated cod fillets in hot oil and fry for 3 to 4 minutes per side until golden brown and crispy. Remove and drain on a wire rack to maintain crispiness and remove excess oil.
- Toast the Buns: Butter the brioche or pretzel buns lightly and toast them in a skillet or under a broiler until golden and warm, enhancing flavor and texture.
- Assemble the Sandwiches: Spread tartar sauce on the bottom halves of the toasted buns. Layer with fried cod fillet, lettuce leaf, tomato slices, red onion slices, and pickle slices. Cover with the top bun and serve immediately for the best taste and texture.
Notes
- Ensure oil temperature stays consistent to avoid greasy or undercooked fish.
- Use a wire rack for draining to keep the coating crispy rather than soggy.
- Buttermilk soak tenderizes the cod and adds moisture for light, flavorful crust.
- Substitute tartar sauce with aioli or spicy mayo for different flavor profiles.
- For extra crunch, double dredge cod by repeating buttermilk dip and flour coating.
