Fried Fish Sandwich Recipe

Prep fish

Pat the cod fillets dry with paper towels. Trim to even thickness if needed (about 1/2 to 3/4 inch thick). Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper.

Set up breading station

In one shallow dish combine all-purpose flour and cornmeal (if using) and 1/2 tsp salt, 1/4 tsp paprika, 1/4 tsp garlic powder. In a second bowl whisk eggs with milk until smooth. In a third shallow dish combine panko breadcrumbs with remaining 1/4 tsp paprika and 1/4 tsp garlic powder.

Bread the fillets

Dredge each fillet in the flour mixture, shaking off excess. Dip into the egg wash, letting excess drip off, then press into the panko so fillet is evenly coated. Place on a wire rack and let rest 5–10 minutes so breading adheres.

Fry the fish

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of breading—should sizzle and brown in ~45–60 seconds. Fry the fillets 3–5 minutes per side (depending on thickness) until golden brown and internal temperature reaches 145°F (63°C). Do not overcrowd the pot; fry one or two at a time. Transfer to a wire rack over a sheet pan and drain briefly; sprinkle a pinch of salt while hot.

In a large bowl combine shredded green cabbage, red cabbage, and carrot. In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Toss dressing with cabbage mixture until evenly coated. Refrigerate at least 20 minutes (or up to 2 hours) to let flavors meld. Taste and adjust salt or vinegar as needed before assembling the sandwich.

In a small bowl combine mayonnaise, dill pickle relish, chopped capers (if using), lemon juice, Dijon mustard, chopped parsley, 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth. Refrigerate at least 15 minutes to let flavors marry. Keep chilled until serving.

Peel (optional) and cut potatoes into 1/3-inch to 1/2-inch fries. Rinse under cold water until water runs clear to remove starch, then dry thoroughly with clean towels.

Heat 500 ml vegetable oil in a heavy pot to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until just cooked through but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and return fries in batches to fry again 1.5–3 minutes until golden and crisp. Remove to paper towels, immediately toss with 1 tsp salt and 1/4 tsp black pepper (and cornstarch if using, toss before frying for extra crisp). Keep warm in a low oven (200°F / 95°C) while finishing fish and assembling sandwiches.

Split brioche buns and butter cut sides lightly. Toast buttered sides in a skillet over medium heat until golden, about 1–2 minutes. Keep toasted sides warm.

To assemble each sandwich: spread about 1–2 tablespoons tartar sauce on the bottom bun. Place one fried cod fillet on the sauced bun. Top the fillet with approximately 1/2 cup cole slaw, then 3 pickle slices. Spoon another 1 tablespoon tartar on the top bun (optional) and close sandwich. Serve immediately with house fries and lemon wedges on the side.