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To prepare the homemade tartar sauce, combine the mayonnaise, chopped fresh dill, diced pickles, 1 to 2 tablespoons of pickle juice (to taste), lemon zest, lemon juice, salt, and black pepper in a mixing bowl.

Whisk all tartar sauce ingredients together until well combined and smooth. Cover and chill in the refrigerator while you prepare the fish.

Pat the fresh cod fillets dry with paper towels. Slice the cod fillets to the size of your buns.

Prepare the dry mix: In a separate shallow bowl, combine 1 cup of all-purpose flour, 1 tablespoon of Old Bay seasoning, and 1 teaspoon of garlic & herb seasoning. Whisk well to combine.

Dredge each cod fillet thoroughly in the dry mix, ensuring it is completely coated on all sides. Set aside on a plate.

Prepare the wet batter: In another separate shallow bowl, combine 3/4 cup of all-purpose flour, 1/4 cup of cornstarch, 1 tablespoon of Old Bay seasoning, 1 teaspoon of garlic & herb seasoning, 1/2 teaspoon of cayenne pepper (if using), and 1 teaspoon of lemon pepper.

Gradually pour in approximately 1 cup of 7-Up into the wet batter mixture, whisking continuously until the batter is smooth and reaches a desired consistency (similar to pancake batter).

Heat cooking oil in a deep pan or Dutch oven over medium-high heat until it reaches 375°F. Use a thermometer to ensure accuracy.

Dip each dry-dredged cod fillet into the wet batter, ensuring it is fully coated.

Carefully place the battered cod fillets into the hot oil. Do not overcrowd the pan; fry in batches if necessary. Fry for 3 to 7 minutes, flipping once, until the fish is golden brown and crispy.

Remove the crispy cod from the oil and place it on a wire rack set over a baking sheet to drain any excess oil.

Melt 1 tablespoon of butter in a separate pan over medium heat. Place the cut sides of the 4 buns into the melted butter and toast until golden brown.

Place 4 slices of cheese on the bottom half of each toasted bun in the pan. Allow the cheese to melt slightly.

Once the cheese is melted, place a crispy cod fillet on top of the cheese on each bun.

Slather a generous amount of the homemade tartar sauce on top of the crispy fish. Place the top half of the bun on the sandwich.

Optionally, press down lightly with a spatula. Slice each sandwich in half and garnish with chopped fresh parsley, if desired. Serve immediately and enjoy!


To prepare the homemade tartar sauce, combine the mayonnaise, chopped fresh dill, diced pickles, 1 to 2 tablespoons of pickle juice (to taste), lemon zest, lemon juice, salt, and black pepper in a mixing bowl.

Whisk all tartar sauce ingredients together until well combined and smooth. Cover and chill in the refrigerator while you prepare the fish.

Pat the fresh cod fillets dry with paper towels. Slice the cod fillets to the size of your buns.

Prepare the dry mix: In a separate shallow bowl, combine 1 cup of all-purpose flour, 1 tablespoon of Old Bay seasoning, and 1 teaspoon of garlic & herb seasoning. Whisk well to combine.

Dredge each cod fillet thoroughly in the dry mix, ensuring it is completely coated on all sides. Set aside on a plate.

Prepare the wet batter: In another separate shallow bowl, combine 3/4 cup of all-purpose flour, 1/4 cup of cornstarch, 1 tablespoon of Old Bay seasoning, 1 teaspoon of garlic & herb seasoning, 1/2 teaspoon of cayenne pepper (if using), and 1 teaspoon of lemon pepper.

Gradually pour in approximately 1 cup of 7-Up into the wet batter mixture, whisking continuously until the batter is smooth and reaches a desired consistency (similar to pancake batter).

Heat cooking oil in a deep pan or Dutch oven over medium-high heat until it reaches 375°F. Use a thermometer to ensure accuracy.

Dip each dry-dredged cod fillet into the wet batter, ensuring it is fully coated.

Carefully place the battered cod fillets into the hot oil. Do not overcrowd the pan; fry in batches if necessary. Fry for 3 to 7 minutes, flipping once, until the fish is golden brown and crispy.

Remove the crispy cod from the oil and place it on a wire rack set over a baking sheet to drain any excess oil.

Melt 1 tablespoon of butter in a separate pan over medium heat. Place the cut sides of the 4 buns into the melted butter and toast until golden brown.

Place 4 slices of cheese on the bottom half of each toasted bun in the pan. Allow the cheese to melt slightly.

Once the cheese is melted, place a crispy cod fillet on top of the cheese on each bun.

Slather a generous amount of the homemade tartar sauce on top of the crispy fish. Place the top half of the bun on the sandwich.

Optionally, press down lightly with a spatula. Slice each sandwich in half and garnish with chopped fresh parsley, if desired. Serve immediately and enjoy!
