Description
This Crispy Fried Cod Sandwich features tender cod fillets marinated in buttermilk and hot sauce, coated in a seasoned flour and cornmeal mixture, then fried to golden perfection. Served on toasted buns with fresh lettuce, tomato, pickles, and a spread of tangy tartar or remoulade sauce, this American classic is perfect for a satisfying meal with a crunchy twist.
Ingredients
Scale
For the Fish:
- 4 cod fillets (about 5–6 ounces each)
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- vegetable oil, for frying
For the Sandwich:
- 4 sandwich buns or brioche rolls, toasted
- lettuce leaves
- tomato slices
- pickles (optional)
- tartar sauce or remoulade for spreading
Instructions
- Marinate the Cod: In a bowl, whisk together the buttermilk and hot sauce. Add the cod fillets, turning to coat them evenly. Let the fish marinate for at least 20 minutes, or up to 1 hour in the refrigerator for deeper flavor and tenderness.
- Prepare the Coating: In another bowl, mix the all-purpose flour, cornmeal, paprika, garlic powder, onion powder, salt, and black pepper until well combined. This seasoned mixture will add a crispy and flavorful coating to the cod.
- Heat the Oil: Pour about 2 inches of vegetable oil into a deep skillet or heavy-bottomed pan. Heat the oil to 350°F (175°C), the ideal temperature for frying, ensuring the fish cooks evenly without absorbing too much oil.
- Coat the Fish: Remove the cod fillets from the buttermilk marinade, allowing excess liquid to drip off. Dredge each fillet thoroughly in the flour and cornmeal mixture, pressing gently to adhere the coating well for maximum crunch.
- Fry the Cod: Carefully place the coated cod fillets into the hot oil in batches, avoiding overcrowding the pan. Fry each fillet for 3 to 4 minutes on each side until golden brown and cooked through. Once fried, transfer the fish to a paper towel-lined plate to drain excess oil.
- Assemble the Sandwich: Spread tartar sauce or remoulade sauce on the top and bottom halves of the toasted buns. Layer with fresh lettuce leaves, a slice of tomato, and the crispy fried cod fillet. Add pickles if desired, then close the sandwich and serve immediately for the best texture and flavor.
Notes
- For an extra crunchy crust, consider double-dipping the cod by repeating the buttermilk and flour coating process.
- You can substitute cod with other white fish such as haddock or pollock for similar results.
- Serve the sandwich with classic sides like fries, coleslaw, or potato chips to create a complete fish-and-chips style meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
