Fried Fish Sandwich (Little Fish Style)
Fried Fish Sandwich (Little Fish Style)
Ingredients
For the Fish Fillets
- 4 cod fillets, 6-ounce, skinless, boneless, about 1-inch thick
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 1/4 cups cold seltzer water, or club soda
- 4 cups vegetable oil, for frying
For Assembly
- 4 brioche buns, split
- 4 American cheese slices
- 1/2 cup Kewpie mayonnaise, or to taste
- 12 dill pickle slices, about 3-4 slices per sandwich
Instructions
- 1
Pat the cod fillets very dry with paper towels. This is crucial for a crispy crust. Season both sides lightly with a pinch of kosher salt and black pepper.
⏱️ 5 min
- 2
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Gradually add the cold seltzer water, whisking until a smooth, thick batter forms. Be careful not to overmix; a few lumps are okay.
⏱️ 5 min
- 3
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.
⏱️ 8 min•🌡️ 350
- 4
While the oil is heating, lightly toast the brioche buns. You can do this in a dry skillet over medium heat for 1-2 minutes per side, or under a broiler for 30-60 seconds until golden. Set aside.
⏱️ 3 min
- 5
Once the oil is at 350°F, dip one cod fillet into the batter, ensuring it's fully coated. Let any excess batter drip off. Carefully lower the battered fish into the hot oil. Fry one or two fillets at a time, depending on the size of your pot, to avoid overcrowding and dropping the oil temperature.
⏱️ 2 min•🌡️ 350
- 6
Fry the fish for 4-6 minutes, flipping halfway through, until deeply golden brown and crispy. The internal temperature of the fish should reach 145°F. Remove the fish from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Immediately place one slice of American cheese on top of each hot fish fillet to melt slightly.
⏱️ 6 min
- 7
Repeat the frying process with the remaining fish fillets.
⏱️ 6 min
- 8
To assemble the sandwiches, spread a generous amount of Kewpie mayonnaise on the bottom half of each toasted brioche bun. Arrange 3-4 dill pickle slices over the mayonnaise. Place a cheese-topped fried fish fillet on top of the pickles. Cover with the top half of the bun and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Fried Fish Sandwich (Little Fish Style)
Ingredients
For the Fish Fillets
- 4 cod fillets, 6-ounce, skinless, boneless, about 1-inch thick
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 1/4 cups cold seltzer water, or club soda
- 4 cups vegetable oil, for frying
For Assembly
- 4 brioche buns, split
- 4 American cheese slices
- 1/2 cup Kewpie mayonnaise, or to taste
- 12 dill pickle slices, about 3-4 slices per sandwich
Instructions
- 1
Pat the cod fillets very dry with paper towels. This is crucial for a crispy crust. Season both sides lightly with a pinch of kosher salt and black pepper.
⏱️ 5 min - 2
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Gradually add the cold seltzer water, whisking until a smooth, thick batter forms. Be careful not to overmix; a few lumps are okay.
⏱️ 5 min - 3
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.
⏱️ 8 min•🌡️ 350 - 4
While the oil is heating, lightly toast the brioche buns. You can do this in a dry skillet over medium heat for 1-2 minutes per side, or under a broiler for 30-60 seconds until golden. Set aside.
⏱️ 3 min - 5
Once the oil is at 350°F, dip one cod fillet into the batter, ensuring it's fully coated. Let any excess batter drip off. Carefully lower the battered fish into the hot oil. Fry one or two fillets at a time, depending on the size of your pot, to avoid overcrowding and dropping the oil temperature.
⏱️ 2 min•🌡️ 350 - 6
Fry the fish for 4-6 minutes, flipping halfway through, until deeply golden brown and crispy. The internal temperature of the fish should reach 145°F. Remove the fish from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Immediately place one slice of American cheese on top of each hot fish fillet to melt slightly.
⏱️ 6 min - 7
Repeat the frying process with the remaining fish fillets.
⏱️ 6 min - 8
To assemble the sandwiches, spread a generous amount of Kewpie mayonnaise on the bottom half of each toasted brioche bun. Arrange 3-4 dill pickle slices over the mayonnaise. Place a cheese-topped fried fish fillet on top of the pickles. Cover with the top half of the bun and serve immediately.
⏱️ 5 min