Ingredients
Method
Prepare the Cod
- Pat the cod fillets dry with paper towels. Season both sides evenly with salt, pepper, and smoked paprika.
Set Up Breading Station
- Place the flour in a shallow bowl. Beat the eggs in a second shallow bowl. Put the panko breadcrumbs in a third shallow bowl.
Bread the Fillets
- Dredge each seasoned cod fillet first in the flour, shaking off excess. Dip into the beaten eggs, letting any extra drip off. Finally, coat with panko breadcrumbs, pressing gently so the crumbs adhere evenly.
Fry the Cod
- In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until shimmering (around 350 degrees F). Carefully place the breaded fillets in the hot oil and fry for 3 to 4 minutes per side, until golden brown and the fish flakes easily with a fork. Transfer to a paper-towel-lined plate to drain.
Assemble the Sandwiches
- If desired, lightly toast the sandwich buns. Spread 1 tablespoon of tartar sauce on the bottom half of each bun. Top with a lettuce leaf, a fried cod fillet, a tomato slice, and the top bun.
Serve
- Serve the sandwiches immediately while the fish is hot and the coating is still crispy.
Nutrition
Notes
For extra crunch, use panko breadcrumbs or substitute with crushed cornflakes. To make a quick tartar sauce, mix 1/2 cup mayonnaise with 2 tablespoons sweet pickle relish, 1 tablespoon lemon juice, and a pinch of salt. Store leftover cooked fillets in the refrigerator for up to 2 days; reheat in a 350 degree F oven for 5-7 minutes to restore crispiness. Avoid overcrowding the pan when frying, as it lowers the oil temperature and makes the coating soggy. Serve with a side of coleslaw or crispy fries for a complete meal.