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Crispy Cod Sandwich with Tartar Sauce
Andre Lewis

Crispy Cod Sandwich with Tartar Sauce

A fish sandwich is only as good as the crust after it meets the bun. Panko gives the cod a sturdy shell, and tartar sauce goes on the top bun so it doesn't soak underneath the fish. Shredded lettuce adds crunch without pretending to be a side salad.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 brioche hamburger buns
  • 4 cod fillets 5 oz each
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 1/2 cups panko breadcrumbs
  • 1 tsp kosher salt
  • 5 cups vegetable oil for frying
  • 1/2 cup mayonnaise
  • 2 tbsp chopped dill pickles
  • 1 tbsp lemon juice
  • 2 cups shredded iceberg lettuce

Method
 

  1. Stir the mayonnaise, pickles and lemon juice together and refrigerate the tartar sauce.
  2. Pat the cod dry, season it with the salt and coat each piece first in flour, then beaten egg and finally panko.
  3. Heat the oil in a deep skillet to 350°F and keep the pan no more than halfway full.
  4. Fry 2 fillets at a time for 3 to 4 minutes per side, maintaining 340°F to 350°F, until deeply crisp and the centers reach 145°F.
  5. Drain the fish on a wire rack and toast the buns cut-side down in a dry skillet for 1 minute.
  6. Layer each bottom bun with lettuce and one cod fillet, spread tartar sauce on the top bun and close the sandwich.