Description
A crispy fried cod fish sandwich served with tangy tartar sauce and crunchy slaw, perfect for a comforting meal.
Ingredients
- 2 fillets of fresh cod
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup buttermilk
- 1 tablespoon lemon juice
- Vegetable oil, for frying
- 4 brioche buns
- 1 cup coleslaw
- 0.5 cup tartar sauce
- Optional: fresh dill pickles, lettuce, and tomato slices
Instructions
- In a bowl, mix the buttermilk and lemon juice. Submerge the cod fillets in this mixture and let them marinate for at least 30 minutes in the refrigerator.
- In a shallow dish, combine the flour, cornmeal, paprika, garlic powder, cayenne pepper, salt, and black pepper. Stir to mix evenly.
- After marinating, take the cod fillets out of the buttermilk mixture and dredge each fillet in the flour-cornmeal mixture, pressing gently. Shake off any extra.
- Heat about 1 inch of vegetable oil in a large skillet or pot over medium-high heat until it reaches 350°F (175°C).
- Add the coated cod fillets to the hot oil and fry for about 4-5 minutes on each side or until golden brown. Remove and drain on paper towels.
- Lightly toast the brioche buns and spread tartar sauce on the bottom half of each bun. Place a fried cod fillet on top, followed by coleslaw, lettuce, and tomato slices if desired.
- Top with the other half of the bun, garnish with dill pickles if liked, and serve immediately.
Notes
Utilize good quality vegetable oil for frying. Maintain the oil temperature at 350°F for best results. Adjust flour and cornmeal ratio for desired coating thickness.