A crispy Cod Sandwich is the perfect summer lunch or dinner. This recipe is made with crispy fried cod and homemade tartar sauce on the bun of your choice. It’s quick, easy and tastes fresh and delicious!
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A fresh cod sandwich is the perfect summertime lunch. It’s crispy, crunchy and better than any fast food sandwich you can buy!
This sandwich is made with beer-battered fried cod, though you could also make fried cod without beer, if you prefer. It’s topped with homemade tartar sauce that can be whipped up in just a few minutes, as well as all of your favorite toppings.
Why This Recipe Works
This is an easy recipe to prepare. It takes just 20 minutes from start to finish. The tarter sauce and toppings can be prepared ahead of time or as the fish cooks and cools.
It’s a very versatile sandwich. You can swap out the cod for any other white fish, such as tilapia or halibut, and can add different toppings or sauces.
You can easily make a gluten free fish sandwich. All you need to do is use gluten free flour and gluten free beer for the fish batter, as well as gluten free buns.
Step-By-Step Instructions
Ingredients
Tartar Sauce
- 1/2 cup mayonnaise
- 2 tablespoons dill pickles (finely chopped)
- 2 tablespoons capers (roughly chopped)
- 1 tablespoon fresh dill (minced)
- 1 tablespoon lemon juice
- dash Worcestershire sauce
- dash hot sauce (optional)
- salt
- pepper
Fried Cod
- 1 pound cod fillets
- 1 cup all purpose flour: you can use all purpose gluten free flour, if needed.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg (lightly whisked)
- 1 cup beer: you can use gluten free beer, if needed.
- Oil for frying: I use peanut oil when using the deep fryer.
Toppings
- 4 buns: you can use any buns you like including gluten free, if needed.
- Lettuce, tomato, pickles, onions or any other toppings you like.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Cut your cod fillets into individual serving sizes, if necessary. Pat dry with paper towels.
Preheat your deep fryer to 350°F.
Note: if you don’t have a deep fryer, or would rather not use beer, please see this recipe for Pan-Fried Cod for instructions on how to fry cod in a skillet on the stove top. You could also make Broiled Cod or bake it, if preferred.
Create!
To make the tartar sauce, combine the mayonnaise, pickles, capers, dill, lemon juice, Worcestershire sauce, and hot sauce in a small bowl and mix until evenly blended.
Taste and season with salt and pepper. Set aside.
In a large bowl combine the flour, garlic powder, onion powder, parsley, paprika, salt, and pepper. Add the whisked egg and beer and combine with a whisk until evenly combined.
Dip each fish fillet into the beer batter, then carefully place it in the deep fryer. You may have to work in batches.
Chef’s Tip: when frying battered fish, I like to leave the fryer basket in the oil, then carefully place the coated fish into the oil. This helps keep the fish from sticking to the basket as much.
Fry for 3 to 4 minutes, depending on the thickness of your fillets.
Cod is done when it’s golden brown and opaque and flaky when cut into. You can also check for doneness with a meat thermometer. Insert the thermometer into the center of the thickest piece of fish. The temperature needs to reach 145°F.
Transfer to a paper towel-lined plate to absorb any excess oil
Present!
To assemble the sandwiches, place the fried cod on the bottom half of the bun and add any toppings of your choice. Spread the tartar sauce onto the inside of the top bun and place on top of the fish and toppings.
Tips and Techniques
- If you don’t have cod, or don’t care for it, you can use pretty much any white fish. Other fish that would work great in this recipe are halibut, haddock, flounder, grouper, and snapper.
- If you would rather not use beer battered cod, you can make deep fried cod, pan-fried cod, broiled cod, or baked cod.
- You can use gluten free flour, gluten free beer, and gluten free buns, if needed.
- Store leftover cod in an airtight container. Consume within 3 to 4 days.
- Tartar sauce can be stored in an airtight container in the refrigerator. Consume within 7 days.
FAQ’s
Can You Use Frozen Cod?
Yes, just allow the cod to thaw in the refrigerator before cooking it. You want to defrost it as close to cooking it as possible.
How Do You Know When Fish Is Done Cooking?
Fin fish is done cooking when it’s opaque, flakes easily with a fork, and the internal temperature, when checked with a meat thermometer inserted into the center of the thickest portion, reaches 145°F.
What Do You Serve With A Cod Sandwich?
French fries or potato chips are very often served with fried fish sandwiches. Other side dishes that work great with this recipe include potato salad, a side salad, soup, or even roasted or grilled vegetables.
More Cod Recipes
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Cod Sandwich with Homemade Tartar Sauce
Ingredients
Tartar Sauce
- 1/2 cup mayonnaise
- 2 tablespoons dill pickles (finely chopped)
- 2 tablespoons capers (roughly chopped)
- 1 tablespoon fresh dill (minced)
- 1 tablespoon lemon juice
- dash Worcestershire sauce
- dash hot sauce (optional)
- salt (to taste)
- pepper (to taste)
Fried Cod
- 1 pound cod fillets
- 1 cup all purpose flour (gluten free, if needed)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg (lightly whisked)
- 1 cup beer (gluten free if needed)
- Oil for frying
Toppings
- 4 buns (gluten free, if needed)
- Lettuce, tomato, pickles, onion or other toppings of your choice
Instructions
- Preheat your deep fryer to 350°F.
Tartar Sauce
- Combine the mayonnaise, pickles, capers, dill, lemon juice, Worcestershire sauce, and hot sauce in a small bowl and mix until evenly blended. Taste and season with salt and pepper. Set aside.1/2 cup mayonnaise, 2 tablespoons dill pickles, 2 tablespoons capers, 1 tablespoon fresh dill, 1 tablespoon lemon juice, dash Worcestershire sauce, dash hot sauce, salt, pepper
Beer Battered Cod
- Pat the cod fillets dry with paper towels.1 pound cod fillets
- In a large bowl combine the flour, garlic powder, onion powder, parsley, paprika, salt, and pepper. Add the whisked egg and beer and combine with a whisk until evenly combined.1 cup all purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried parsley, 1/2 teaspoon paprika, 1 teaspoon salt, 1/4 teaspoon pepper, 1 egg, 1 cup beer
- Dip each fish fillet into the beer batter, then carefully place it in the deep fryer. You may have to work in batches. Fry for 3 to 4 minutes, depending on the thickness of your fillets.Cod is done when it's golden brown and opaque and flaky when cut into. You can also check for doneness with a meat thermometer. Insert the thermometer into the center of the thickest piece of fish. The temperature needs to reach 145°F.Oil for frying
- Transfer to a paper towel-lined plate to absorb any excess oil
- To assemble the sandwiches, place the fried cod on the bottom half of the bun and add any toppings of your choice. Spread the tartar sauce onto the inside of the top bun and place on top of the fish and toppings.4 buns, Lettuce, tomato, pickles, onion or other toppings of your choice
Notes
Tips and Techniques
- If you don't have cod, or don't care for it, you can use pretty much any white fish. Other fish that would work great in this recipe are halibut, haddock, flounder, grouper, and snapper.
- If you would rather not use beer battered cod, you can make deep fried cod, pan-fried cod, broiled cod, or baked cod.
- You can use gluten free flour, gluten free beer, and gluten free buns, if needed.
- Store leftover cod in an airtight container. Consume within 3 to 4 days.
- Tartar sauce can be stored in an airtight container in the refrigerator. Consume within 7 days.
