Crispy Fried Cod Fish Sandwich (Print Version)

# Ingredients:

→ For the Cod

01 - 4 cod fillets (4-6 ounces each)
02 - 1 cup all-purpose flour
03 - 1/2 cup cornstarch
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon cayenne pepper (optional, for heat)
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1 cup cold club soda (or sparkling water)
11 - 1 cup vegetable oil (for frying)

→ For the Sandwich

12 - 4 sandwich buns (brioche buns or Kaiser rolls)
13 - 1/4 cup tartar sauce (homemade or store-bought)
14 - 1 cup shredded lettuce or mixed greens
15 - 4 slices of tomato
16 - 4 slices of pickles (optional)
17 - Lemon wedges (for serving)

→ For Homemade Tartar Sauce (Optional)

18 - 1/2 cup mayonnaise
19 - 1 tablespoon pickle relish
20 - 1 teaspoon Dijon mustard
21 - 1 teaspoon lemon juice
22 - 1/4 teaspoon garlic powder
23 - Salt and pepper, to taste

→ Optional Toppings

24 - Coleslaw
25 - Thinly sliced red onion
26 - Cheese (American, cheddar, or Swiss)

# Instructions:

01 - If making homemade tartar sauce, combine mayonnaise, pickle relish, Dijon mustard, lemon juice, garlic powder, salt, and pepper in a small bowl. Mix well and refrigerate until ready to use.
02 - In a medium bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and black pepper. Gradually whisk in the cold club soda until the batter is smooth and has the consistency of pancake batter. Be careful not to overmix; a few small lumps are okay.
03 - Heat the vegetable oil in a large skillet or heavy-bottomed pan over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, drop a small amount of batter into the oil—it should sizzle and float immediately.
04 - Pat the cod fillets dry with paper towels to remove excess moisture. Dip each fillet into the batter, ensuring it's fully coated, then carefully lower it into the hot oil. Fry the cod in batches for 3-4 minutes per side, or until the coating is golden brown and crispy and the fish is cooked through (internal temperature of 145°F/63°C). Remove the fillets with a slotted spoon and place on paper towels to drain excess oil.
05 - While the cod is frying, lightly toast the sandwich buns in a skillet or toaster for added flavor and texture.
06 - Spread tartar sauce on the bottom half of each bun. Layer with shredded lettuce, a slice of tomato, and any optional toppings you like. Place the fried cod fillet on top and finish with the top half of the bun.
07 - Serve the sandwiches immediately with lemon wedges on the side for an extra burst of brightness. Pair with fries, coleslaw, or a simple salad for a complete meal.

# Notes:

01 - Cold batter creates a lighter, crispier coating
02 - Fry fish in batches to maintain oil temperature
03 - Alternative cooking method: Bake at 425°F (218°C) for 15-18 minutes
04 - Customize with additional toppings like cheese or coleslaw

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