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A close-up hero shot of the Crispy Fried Cod Sandwich, cut in half to show the flaky white fish interior and the thick, crunchy crust.

Crispy Fried Cod Sandwich (Restaurant-Style)

This Crispy Fried Cod Sandwich recipe delivers a restaurant-quality meal at home. Featuring a shatteringly crisp panko crust, flaky cod, and a zesty homemade tartar sauce, it's the ultimate fish sandwich that's ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

For the Fried Cod
  • 4 cod fillets (6-ounce each) about 1-inch thick
  • 1/2 cup all-purpose flour
  • 1 tbsp cornstarch
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 large egg lightly beaten
  • 1/2 cup cold beer or sparkling water
  • 1 1/2 cups Panko breadcrumbs
  • 3 cups neutral oil for frying
For the Homemade Tartar Sauce
  • 1/2 cup mayonnaise
  • 2 tbsp dill pickles or relish finely chopped
  • 1 tbsp capers rinsed and chopped
  • 1 tbsp fresh dill chopped
  • 1 tsp lemon juice
For Assembly
  • 4 brioche buns toasted
  • Lettuce, tomato slices, and pickles for topping

Equipment

  • 1 Heavy-bottomed Pot or Dutch Oven
  • 1 Kitchen thermometer
  • 1 Wire rack

Instructions
 

  1. In a small bowl, combine mayonnaise, finely chopped dill pickles, capers, fresh dill, lemon juice, and a pinch of black pepper. Stir well, cover, and refrigerate until ready to use.
  2. Set up three shallow dishes. In the first, whisk together 1/2 cup of flour, paprika, garlic powder, salt, and pepper. In the second, whisk the egg and cold beer. In the third, place the Panko breadcrumbs.
  3. Pour oil into a heavy-bottomed pot to a depth of 2-3 inches. Heat over medium-high heat to 350-375°F (175-190°C).
  4. Pat the cod fillets dry. Dredge each fillet first in the seasoned flour, then the beer batter, and finally press firmly into the Panko breadcrumbs to coat completely.
  5. Fry two fillets at a time for 2-3 minutes per side, until golden brown and cooked through. Remove to a wire rack and sprinkle with salt. Repeat with remaining fish.
  6. Toast the buns. Spread tartar sauce on both sides. Place the crispy cod on the bottom bun and top with lettuce, tomato, and pickles before serving.

Notes

For the crispiest results, make sure your oil is at the correct temperature and don't overcrowd the pan.
Patting the cod fillets completely dry before dredging is crucial for helping the coating stick.
The tartar sauce is best if made at least 30 minutes ahead of time to allow the flavors to meld.
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