Crispy Cod Sandwich with Homemade Tartar Sauce

This Cod Sandwich is all about crispy, flaky fish cooked to a perfect golden brown and nestled inside a soft brioche bun with a generous spread of homemade tartar sauce, crisp lettuce and red onions. This fish sandwich is perfect for a quick family meal or a laid-back summer lunch everyone will enjoy.

Using fresh cod makes all the difference. It’s flaky, tender, and cooks up quickly, making this sandwich a breeze to put together. This is the ultimate fish sandwich for summertime, especially when paired with crunchy potato chips or potato salad. It’s simple, delicious, and just the kind of meal you’ll want to make again and again.

Looking for the perfect sides to serve alongside this fish sandwich? Try my Dill Pickle Potato Salad, Charred Corn Salad with Basil Vinaigrette, and Crispy Chickpea Cucumber Feta Salad.

Why You’ll Love This Crispy Cod Sandwich

• Ready in just 30 minutes– Making it a great weeknight option when you want something homemade without spending all evening in the kitchen.
• Perfect for warm-weather meals- It’s light but filling and goes great with all your favorite summer sides.
• Better than restaurant- You get that crispy, golden coating and tender fish, but without it being overly greasy or sitting under a heat lamp. Plus, you can build it just the way you like at home.
• Amazing texture- Light and crunchy on the outside with perfectly flaky, tender fish inside. Every bite has that satisfying contrast you want in a great fish sandwich.
• Homemade tarter sauce- Creamy, tangy, and made with fresh ingredients. You wont miss the bottled kind once you’ve tried it made from scratch.

Ingredient Notes and Substitutions

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.

• Cod- Fresh cod works best for this sandwich because it’s mild, flaky, and holds up well to frying. You can also use haddock or pollock if that’s what you have on hand.
• Breadcrumbs and cornmeal- I use a combination of regular breadcrumbs and cornmeal for a crispier coating.
• All-purpose flour- Helps the egg and breadcrumbs stick to the fish.
• Eggs- Used to bind the coating to the fish. Large eggs work best here.
• Oil for frying- Choose a neutral oil with a high smoke point for frying, such as canola or vegetable oil, or avocado oil.
• Seasonings- Paprika and garlic powder add just enough flavor without overpowering the fish.
• Lettuce- Shredded iceberg lettuce gives this sandwich that classic taste and texture. You can also use butter lettuce, mixed greens, or shredded cabbage.
• Red onions- Optional, but they add a nice sharp bite. Soak them in ice water first if you want to tone down the intensity.
• Brioche buns- Soft and buttery brioche holds everything together. Hamburger or potato buns are great too.

Homemade Tartar Sauce

A quick, creamy sauce made with just a handful of fresh ingredients. It adds the perfect tangy bite to your fish sandwich.

• Mayonnaise- This the the creamy base of the sauce. Use your favorite brand, or go with a lighter version if you prefer.
• Yellow onion- Adds a bit of bite and texture. If you want a milder flavor, you can use finely chopped green onions or even shallots.
• Lemon juice- Fresh lemon juice helps brighten everything up and adds just the right amount of acid to the rich sauce. You can also use white vinegar.
• Garlic powder- Brings a subtle savory kick to the sauce.
• Dill- Fresh dill adds that signature herby flavor.
• Sweet pickle relish- Adds that classic tangy-sweet flavor you expect from a good tartar sauce. You can also chop up bread and butter pickles if you don’t have relish on hand.
• Capers- These bring a briny pop that really helps elevate the sauce.

Step By Step Instructions

STEP 1: Make the tartar sauce. Start by stirring together the mayonnaise, finely chopped onion, sweet relish, capers, fresh dill, garlic powder, and lemon juice. Taste and adjust the seasoning if needed, then cover and refrigerate while you prepare the fish.

STEP 2: Prep the fish. Pat the cod fillets dry with paper towels and slice them into sandwich-sized portions if needed. Lightly season both sides with salt and pepper.

STEP 3: Set up dredging station. Grab three shallow bowls. In the first bowl, whisk together the flour, paprika, garlic powder, salt, and pepper. In a second bowl, beat the eggs and season with a pinch of salt and pepper. Finally, combine the breadcrumbs and cornmeal in a third bowl.

STEP 4: Coat the fish. Working with one piece of cod at a time, dredge it in the seasoned flour, then dip it into the egg mixture, and finally press it into the breadcrumb mixture until fully coated. Set the breaded fish aside on a plate while you finish the rest.

STEP 5: Fry the cod. Heat about 1/2 inch of oil in a large skillet over medium heat. Once the oil is hot and shimmering, carefully add the fish. Cook in batches for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain. Sprinkle lightly with sea salt.

STEP 6: Toast the buns. While the fish rests, slice the buns in half and toast them cut side down in a skillet or on a griddle until golden and warm.

STEP 7: Assemble the sandwiches. Spread a generous spoonful of tartar sauce on the bottom bun, then add a handful of shredded iceberg lettuce. Place a piece of crispy cod on top, followed by a few thin slices of red onion, more iceberg lettuce and a generous dollop of tartar sauce. Then, cap it with the top bun. Serve immediately while everything is hot and fresh.

Helpful Tips For Success

• Pat the fish dry with paper towels before dredging. Too much moisture can create steam as it cooks, which prevents the crust from getting crisp. Dry fish helps the coating stick better and fry up nice and crunchy.
• Use a heavy-bottomed pan, like a Dutch oven or cast iron skillet. These hold heat well and helps the fish cook evenly without hot spots.
• Keep an eye on the oil temperature, a candy thermometer is super helpful here. Aim to stay between 350℉ and 375℉ for even cooking without the coating burning or turning greasy.
• Fry in batches and don’t overcrowd the pan. Too many pieces at once will drop the oil temperature and make your fish soggy instead of crispy.
• Warm the buns just before assembling to prevent the bread from getting soggy too quickly.

Frequently Asked Questions

Storing and Reheating

If you have leftovers, this Cod Sandwich is best when the components are stored separately. Let the fish cool completely, then pop it into an airtight container in the fridge for up to two days.

Reheating

When you’re ready to reheat, skip the microwave and warm the cod in a 375℉ oven or toaster oven until its hot and crispy again, usually about 10 minutes. Reassemble your sandwich with fresh toppings and a toasted bun.

Freezing

Freezing isn’t recommended, as it can affect the texture of the fish and the crisp coating.

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