Crispy Fried Cod Sandwich (Print Version)
# Ingredients:
→ Fish
01 -
1 teaspoon paprika
02 -
1/2 teaspoon onion powder
03 -
1 cup all-purpose flour
04 -
2 large eggs
05 -
1 tablespoon lemon juice
06 -
Vegetable oil (for frying)
07 -
1/4 cup milk
08 -
Salt to taste
09 -
1/2 teaspoon garlic powder
10 -
1/2 teaspoon cayenne pepper (optional)
11 -
Black pepper to taste
12 -
4 cod fillets (4-6 oz each)
13 -
1 cup panko breadcrumbs
→ Sandwich
14 -
1 large tomato, sliced
15 -
4 brioche or sandwich buns
16 -
Lettuce leaves
17 -
1/2 cup pickles (optional)
→ Tartar Sauce
18 -
Salt to taste
19 -
1/2 cup mayonnaise
20 -
1 tablespoon pickle relish
21 -
1/2 teaspoon Dijon mustard
22 -
1 tablespoon lemon juice
23 -
1 teaspoon finely chopped onion
24 -
Black pepper to taste
# Instructions:
01 -
Dry off the cod fillets with a paper towel and sprinkle them with lemon juice, salt, and pepper.
02 -
Grab three bowls: put flour in the first, whisk milk and eggs in the second, and mix panko with paprika, onion powder, garlic powder, and cayenne in the last.
03 -
Take each fillet, coat it in flour first. Then dip in the egg mixture, and lastly cover it with seasoned panko. Press gently so it sticks.
04 -
Pour 2 inches of oil into a large skillet and heat to 175°C (350°F). Cook the fish for 3 to 4 minutes on each side until crispy and golden. Let them drain on paper towels.
05 -
Stir the mayonnaise, pickle relish, lemon juice, onion, mustard, salt, and pepper together in a bowl. Chill it until you're ready to use.
06 -
Smear tartar sauce on the bottom bun, add lettuce, tomato, a cod fillet, and pickles if you'd like. Cap it with the top piece of bread.
07 -
Pair these sandwiches with some coleslaw or fries and dig in.
# Notes:
01 -
Make sure your oil is hot enough to get that crunchy coating on the fish.