Crispy Fish Sandwich
Crispy Fish Sandwich
Ingredients
For the Crispy Fish
- 4 cod fillets, about 6 ounces each, 1-inch thick
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 3/4 cup cold seltzer water
- 4 cups vegetable oil, for frying
For the Tartar Sauce
- 1/2 cup mayonnaise
- 2 tablespoons dill pickles, finely chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Assembly
- 4 brioche buns, toasted
- 4 lettuce leaves, such as butter or green leaf
- 1 tomato, sliced
Instructions
- 1
Prepare the tartar sauce: In a small bowl, combine mayonnaise, chopped dill pickles, fresh dill, lemon juice, Dijon mustard, salt, and black pepper. Stir until well combined. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.
⏱️ 5 min
- 2
Pat the cod fillets dry with paper towels. This helps the batter adhere better. Season both sides of the fish with a pinch of salt and pepper.
⏱️ 2 min
- 3
In a shallow bowl, whisk together the all-purpose flour, cornstarch, baking powder, paprika, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Gradually whisk in the cold seltzer water until a smooth batter forms. Do not overmix; a few lumps are fine.
⏱️ 3 min
- 4
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 5
Working in batches if necessary, dip each cod fillet into the batter, ensuring it's fully coated. Carefully lower the battered fish into the hot oil. Fry for 4-6 minutes, flipping once, until the fish is golden brown and cooked through. The internal temperature should reach 145°F.
⏱️ 8 min•🌡️ 350
- 6
Remove the fried fish from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Season immediately with a pinch of salt.
⏱️ 1 min
- 7
Assemble the sandwiches: Spread a generous amount of tartar sauce on both halves of the toasted brioche buns. Place a lettuce leaf and a slice of tomato on the bottom bun. Top with a crispy fish fillet and then the top bun.
⏱️ 2 min
- 8
Serve immediately and enjoy your crispy fish sandwich!
Kitchen Tools
Nutrition Facts (per serving)
Crispy Fish Sandwich
For the Crispy Fish
- 4 cod fillets, about 6 ounces each, 1-inch thick
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 3/4 cup cold seltzer water
- 4 cups vegetable oil, for frying
For the Tartar Sauce
- 1/2 cup mayonnaise
- 2 tablespoons dill pickles, finely chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Assembly
- 4 brioche buns, toasted
- 4 lettuce leaves, such as butter or green leaf
- 1 tomato, sliced
Instructions
- 1
Prepare the tartar sauce: In a small bowl, combine mayonnaise, chopped dill pickles, fresh dill, lemon juice, Dijon mustard, salt, and black pepper. Stir until well combined. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.
⏱️ 5 min - 2
Pat the cod fillets dry with paper towels. This helps the batter adhere better. Season both sides of the fish with a pinch of salt and pepper.
⏱️ 2 min - 3
In a shallow bowl, whisk together the all-purpose flour, cornstarch, baking powder, paprika, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Gradually whisk in the cold seltzer water until a smooth batter forms. Do not overmix; a few lumps are fine.
⏱️ 3 min - 4
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 5
Working in batches if necessary, dip each cod fillet into the batter, ensuring it's fully coated. Carefully lower the battered fish into the hot oil. Fry for 4-6 minutes, flipping once, until the fish is golden brown and cooked through. The internal temperature should reach 145°F.
⏱️ 8 min•🌡️ 350 - 6
Remove the fried fish from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Season immediately with a pinch of salt.
⏱️ 1 min - 7
Assemble the sandwiches: Spread a generous amount of tartar sauce on both halves of the toasted brioche buns. Place a lettuce leaf and a slice of tomato on the bottom bun. Top with a crispy fish fillet and then the top bun.
⏱️ 2 min - 8
Serve immediately and enjoy your crispy fish sandwich!