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Fried Cod Fish Sandwich Recipe

Emma
Craving a golden, crispy sandwich that delivers coastal flavor in every bite? Meet the Fried Cod Fish Sandwich—a crispy, flaky, pub-style classic you can easily master at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner,Lunce, Sandwich
Cuisine American, Canadian, north american
Servings 4 sandwich
Calories 747 kcal

Equipment

  • Deep Frying Pan or Dutch Oven
  • Wire Rack + Baking Sheet
  • Mixing Bowls (Large & Small)
  • Tongs
  • Thermometer
  • Whisk
  • Steamer Basket or Metal Strainer

Ingredients
  

  • 24 oz Icelandic Cod or similar white fish (cut into sandwich-sized portions)
  • Salt and pepper, to season
  • 2 qt peanut oil or other neutral frying oil
  • 2 cups all-purpose flour, divided
  • 1 ½ tablespoon Old Bay Seasoning, divided
  • ½ tablespoon paprika
  • 1 tablespoon turmeric
  • ½ tablespoon white pepper
  • ½ tablespoon baking powder
  • 1 large egg
  • 1 cup sparkling water
  • 4 hamburger buns
  • 2 slices cheddar cheese (halved)

Homemade Tartar Sauce

  • ½ cup mayonnaise
  • 3 tablespoon dill pickle, diced
  • 1 tablespoon capers, diced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon  lemon juice
  • 2 tablespoon Dijon mustard
  • Salt and pepper, to taste

Instructions
 

Prep the Tartar Sauce

  • Start by making the homemade tartar sauce, so the flavors have time to meld while you fry the fish.
    This creamy, tangy tartar sauce is key to balancing the richness of the fried cod and adds a zesty finish to each bite.
    In a small bowl, combine:½ cup mayonnaise3 tbsp diced dill pickles1 tbsp diced capers1 tbsp fresh chopped parsley1 tbsp lemon juice2 tsp Dijon mustardSeason with salt and pepper to taste.Mix well, cover, and refrigerate until ready to use.

Cut and Season the Cod

  • Using your hamburger buns as a size guide, cut your 24 oz cod fillet into 4 evenly sized square portions (about 4–6 oz each). This ensures the fish fits perfectly in your sandwich.
    Pat each piece dry with a paper towel to help the batter stick.Season both sides generously with salt and black pepper.Place the fillets on a wire rack set over a baking sheet and let them rest while you prepare your dredging stations.

Dry Dredge

  • In a shallow bowl, mix:1 cup all-purpose flour1 tbsp Old Bay Seasoning

Wet Batter

  • In a separate bowl, combine the following:
    1 cup flour½ tbsp Old Bay Seasoning½ tbsp paprika1 tsp turmeric½ tsp white pepper½ tsp baking powderPinch of salt and pepper1 large egg1 cup sparkling water (whisked in gradually)

Frying the Cod

  • Pour 2 quarts of peanut oil (or another neutral frying oil) into a heavy-bottomed pot or deep skillet. Heat over medium-high until it reaches 375°F (190°C).
  • Dredge each cod portion in the dry flour mixture, pressing lightly to coat all sides and edges.Place the floured fillets back on the wire rack.One at a time, dip each piece into the wet batter, ensuring it’s fully coated.Lift and let excess batter drip off before carefully placing the fish into the hot oil.
  • Carefully lower the battered cod into the oil. Fry one or two pieces at a time to avoid dropping the oil temperature.Fry for 2–3 minutes on the first side, then flip with tongs and fry for another 2 minutes, or until the fillets are golden brown and crisp.Transfer the cooked fish to a clean wire rack to drain. Avoid paper towels—they can trap steam and make the coating soggy.
  • Place the hamburger buns in a steamer basket or strainer set over simmering water.Steam for 10 seconds to soften them slightly, giving that perfect fast-food-style texture.
Keyword Fried Cod Fish Sandwich