Go Back
crispy fried cod sandwich
Print Recipe Save Recipe Pin Recipe

Crispy Fried Cod Sandwich

The ultimate crispy fried cod sandwich! Breaded deep fried cod, tartar sauce, American cheese & lettuce served in a homemade potato bun.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Lunch
Cuisine: British
Servings: 4 Sandwiches
Author: Ben Racey

Equipment

  • Deep Fat Fryer
  • Digital Food Probe
  • Mixing Bowls
  • Microplane Zester
  • Juicer
  • Frying Pan

Ingredients

Breaded Cod

  • 4 Thick, Skinless Cod Fillets See Notes
  • 250 g Breadcrumbs
  • 100 g Plain Flour
  • 4 Large Eggs
  • 3 tbsp Milk
  • Malt Vinegar To Season

Tartar Sauce

  • 150 g Mayonnaise
  • 1½ tbsp Finely Chopped Dill
  • 2 Large Gherkins
  • 2 tsp Capers Drained
  • 3 tsp Lemon Juice
  • Zest Of ½ A Lemon

The Sandwich

  • 4 Burger Buns See Notes
  • 8 Slices American Cheese
  • 2 Little Gem Lettuces Washed

Instructions

Breaded Cod

  • Pat each cod fillet dry with kitchen paper then lightly season each one with table salt, on both sides. Leave for 10 minutes then rinse under cold water & dry again.
  • Next, prepare the pané station. To do this, take 3 bowls, fill one with the breadcrumbs, one with the flour & the other with the eggs & milk. Beat the eggs with a fork then season each bowl with salt & pepper.
  • To pané, first toss a piece of cod in the flour then dip into the egg & roll in the breadcrumbs. Now, dip the fish back in the egg & then roll in the breadcrumbs again (this is a double pané). Place the breaded cod onto a plate, repeat with the remaining fish then refrigerate until ready to cook.

Tartar Sauce

  • Finely dice the gherkin & roughly chop the capers then place into a bowl along with the rest of the tartar sauce ingredients.
  • Season the sauce with salt & pepper then mix to combine. Refrigerate until needed.

Frying The Fish

  • Preheat a deep fat fryer to 180°c/356°f.
  • Once the oil is hot, fry each cod fillet until crisp, golden & cooked through. This will take 4-5 minutes & the internal temperature of the fish should be at least 75°c/167°f.
    Depending on the size of your fryer, you'll probably need to cook the fish in two batches. The first batch should be served straight away or kept warm in an oven.
  • Once the fish is cooked, transfer to a plate lined with kitchen paper. Leave to drain for a minute, season with sea salt & malt vinegar then top each piece with 2 slices of American cheese.

The Sandwiches

  • Cut each little gem lettuce in half lengthways, trim the bottom off from each half then shred the lettuce finely with a sharp knife. Place into a bowl with half of the tartar sauce then mix to combine.
  • Next, cut your burger buns in half then toast in a frying pan set over a medium heat.
  • To assemble, divide the dressed little gem between each bun then top with the fried fish. Spoon extra tartar sauce over each piece of fish then top with the top halves of bun. Serve immediately.

Notes

1. Burger Buns - This sandwich works best with our potato burger buns but other burger buns will work as well. 
2. Fish - Each piece of cod should be around 100-150 grams each & should have the skin & any bones removed. Other white fish like haddock will work as well.
3. Breadcrumbs - Panko breadcrumbs make for the crispiest fried fish but regular breadcrumbs will also work.
4. Deep Fryer - If you haven't got a deep fat fryer, a pan of veg oil warmed on the stove will work as well. Just make sure to do this carefully!