Crispy Fried Cod Sandwich

This next-level Fish Sandwich turns fresh cod into a golden, crunchy delight that's better than what you'd get at any eatery. The mix of well-seasoned fish, homemade tangy sauce, and soft brioche rolls creates a meal that blends old-school comfort with fancy cooking tricks.

I've spent so many evenings tweaking this in my kitchen, and I've found the magic happens with double-coating and watching the heat closely. Now my family asks for these instead of getting takeout when they want fish.

Key Ingredients Breakdown

• Cod fillets: Go for chunky, solid pieces to get the best results
• Peanut oil: Handles high heat without burning for cleaner frying
• Old Bay Seasoning: Gives that perfect seafood kick
• Sparkling water: The secret to an airy, crispy coating
• Fresh parsley: Brightens up your homemade sauce
• Dill pickles: Adds that must-have zippy flavor
• Brioche buns: Offers a buttery softness against the crunchy fish

Easy-to-Follow Cooking Guide

Whipping Up Your Sauce:

Chop pickles and capers small. Stir mayo until it's smooth. Mix everything in bit by bit. Add salt and pepper to taste. Let it sit while you cook the fish.

Getting Your Oil Right:

Warm oil gradually so it doesn't get too hot. Keep it steady at 375°F. Use a solid, deep pot. Stick a thermometer on the side. Turn heat up or down as needed.

Getting Fish Ready:

Slice fish into similar chunks. Wipe them totally dry. Sprinkle seasoning all over. Let them warm up a bit. Set up your coating stations.

Coating Your Fish:

Cover in seasoned flour first. Tap off extra powder. Dunk fully in batter. Let drips fall off. Go straight to the hot oil.

Frying It Up:

Slip fish into oil carefully. Don't put too many pieces in at once. Flip just one time. Watch for golden color. Put on a wire rack to drip.

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I started making this trying to copy my grandpa's famous fish fry, and it's grown into something I think he'd enjoy even more than his own version.

Oil Heat Tips

After tons of test batches, I've learned that keeping your oil at the right heat is super important. I clip a candy thermometer to my pot and adjust my stove as needed. If the oil gets too hot, your coating turns brown before the fish is done; too cool, and your fish soaks up too much oil.

Prep-Ahead Tricks

The fish tastes best when freshly fried, but I often get other parts ready beforehand. The sauce actually gets better overnight as the flavors mix together. I combine the dry stuff for both coatings and keep them in separate containers, which saves loads of time when I'm ready to cook.

Picking The Perfect Bun

Your choice of bun really matters here. After trying lots of different kinds, I've found brioche gives you that perfect mix of sturdiness and softness. A quick steam makes them moist but still light enough to complement the fish.

Twists On The Sauce

I've played around with adding different things to the sauce. Finely chopped shallots add extra tang, and fresh dill makes it more herby. If you like spicy food, try a bit of cayenne or some finely diced jalapeños to kick it up.

What To Serve With It

These sandwiches go great with classic sides. I love having them with fresh coleslaw, homemade fries, or a bright citrus salad. When friends come over, I set out different toppings and let everyone build their own perfect sandwich.

Using Up Leftovers

Though they're tastiest fresh, you can warm leftover fish in a 350°F oven until it crisps up again. I always keep the sauce in its own container and make extra - it's great on other sandwiches too.

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These Fish Sandwiches have turned into my go-to comfort dish that everyone asks for, whether it's just a family dinner or a weekend get-together. The mix of crunchy, tender fish with tangy homemade sauce creates something really special that brings folks together. Each time I make them, I'm reminded that sometimes the simplest foods, made with care and attention, become the meals we treasure most.

Frequently Asked Questions

→ How do I get the fish extra crispy?

Double-coat the fillets (flour then batter) and keep the oil at a steady 375°F.

→ Can I prepare the tartar sauce in advance?

Definitely! Make it up to 3 days early; it tastes better after chilling.

→ Why add sparkling water to the batter?

The bubbles make the coating light and crisp. You can swap it with light beer too.

→ Can frozen fish work?

Yes, but ensure it's fully thawed and dried first for a crisper finish.

→ What’s the benefit of steaming buns?

It makes them soft and fluffy while melting the cheese for a restaurant-style touch.