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This fancy Fried Fish Sandwich turns fresh cod into a golden, crunchy delight that's better than what you'd get at any restaurant. When you mix perfectly seasoned fish with homemade tartar sauce on soft brioche buns, you get a sandwich that blends old-school comfort with some serious cooking skills.
I've spent so many nights getting this recipe just right in my kitchen. The real magic happens with the double-coating method and watching the heat carefully. These days my family asks for these sandwiches instead of getting fast food fish.
Perfect Ingredient Breakdown
- Cod fillets: Go for the chunky, solid pieces for the best sandwich
- Peanut oil: Handles high heat without burning your fish
- Old Bay Seasoning: Gives that unmistakable seafood kick
- Sparkling water: The secret to an airy, crispy coating
- Fresh parsley: Brightens up your tartar sauce completely
- Dill pickles: Brings that perfect zip to the sauce
- Brioche buns: Adds a soft, buttery base for your crispy fish
Clear Cooking Instructions
- Making Your Tartar Sauce:
- Chop pickles and capers really small. Stir the mayo until it's smooth. Throw in everything bit by bit. Add salt and pepper how you like it. Let it sit while you work on the fish.
- Getting the Oil Right:
- Warm up your oil gradually. Keep it steady at 375°F. Use a deep, heavy pot. Stick your thermometer on the side. Turn the heat up or down as needed.
- Getting Fish Ready:
- Cut fish into same-sized pieces. Dry them with paper towels. Sprinkle with lots of seasoning. Let them warm up a bit. Set up your flour and batter stations.
- Coating Your Fish:
- Roll in your seasoned flour first. Tap off any extra. Dunk fully in the batter. Let extra batter drip away. Go straight to the hot oil.
- Frying Your Fish:
- Slip fish into oil with care. Don't crowd too many pieces at once. Flip just one time while cooking. Watch the color and bubbling. Put on a rack to drain.
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This whole thing started when I tried to copy my grandpa's famous fish recipe, but honestly, I think it's turned into something even he would've loved more.
Oil Temperature Tricks
After making this so many times, I've learned that keeping your oil at the right heat is super important. I clip a candy thermometer to my pot and adjust the burner as I go. If the oil gets too hot, your coating burns before the fish is done; too cold, and your fish soaks up oil and gets soggy.
Prep-Ahead Options
The fish needs to be fried right before eating, but I often get other stuff ready early. The tartar sauce actually tastes better the next day after all the flavors mix together. I also combine the dry coating ingredients ahead of time and keep them in separate containers, which makes cooking day much faster.
Picking The Right Buns
Trust me, the bun you choose really matters. After trying all kinds, I've found that brioche buns hit the sweet spot between being sturdy enough to hold everything but still soft and tasty. Giving them a quick steam adds just enough moisture but keeps them light.
Try Different Sauces
I've played around with lots of add-ins for the tartar sauce over time. Throwing in some finely chopped shallots gives it extra tang, while fresh dill makes it more herby. If you like spicy food, add a pinch of cayenne or some finely diced jalapeños for a nice kick.
What To Serve With It
These sandwiches go great with classic sides. I usually serve them with crunchy coleslaw, homemade fries, or a bright citrus salad. When friends come over, I set out different toppings and sauces so everyone can customize their sandwich.
Handling Extras
While they're best fresh, you can reheat leftover fish in a 350°F oven until it crisps up again. I always keep the tartar sauce separate and make extra because it's awesome on other sandwiches too.
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These Fish Sandwiches have become my go-to comfort food that everyone asks for, whether it's just a regular family dinner or when friends drop by on weekends. Something really special happens when you put that crispy, tender fish together with tangy homemade tartar sauce. Every time I make them, I remember that sometimes the most basic foods, when you make them with care and pay attention to the little things, end up being the recipes people love most.
Common Questions
- → How do I get super crunchy fish coating?
- The trick is coating twice (dry flour then wet batter) and keeping your oil steady at 375°F throughout cooking.
- → Can I prepare the sauce beforehand?
- Absolutely, you can make the sauce up to 3 days early and keep it in the fridge. It'll taste even better as the flavors mix together.
- → What's the point of using bubbly water in the mix?
- The bubbles create an airier, crunchier shell when fried. A light beer works too if you prefer.
- → Is it okay to use fish from the freezer?
- Sure thing, just make sure it's fully defrosted and patted super dry before coating for maximum crunch.
- → What's the deal with steaming the buns?
- Steaming gives you that soft, fluffy texture just like the fast-food version, plus it helps your cheese get all melty.