Crispy Fried Cod Fish Sandwich Recipe

There’s something downright irresistible about biting into a crispy fried cod fish sandwich—that crackling golden crust, the juicy, flaky fish inside, and the creamy slaw or tartar sauce oozing out the sides of a soft toasted bun.

this Recipe

I first whipped this up on a summer weekend when my family came back from a coastal trip craving something reminiscent of the seaside. This sandwich has since become a weekend staple in our house—it’s fast, family-friendly, and way better (and cheaper!) than anything from a drive-thru.

It’s time to bring restaurant-style flavor right to your kitchen with this easy, crowd-pleasing recipe.

Why You’ll Love This Crispy Fried Cod Fish Sandwich

Get ready to upgrade your sandwich game in the most delicious way. This crispy fried cod fish sandwich is a true all-in-one winner—flavor-packed, quick to make, and endlessly satisfying.

First off, it’s shockingly easy to pull together. From start to finish, you’re looking at about 30 minutes. That’s faster than ordering takeout—and tastes 100 times fresher.

It’s also totally budget-friendly. Cod is one of the more affordable white fish options out there, and the rest of the ingredients are pantry staples. Feed a family of four for under $20? Yes, please.

Another win? It’s customizable. You can dress it up with slaw, pickles, hot sauce, or a homemade tartar. Keep it classic or make it spicy—it’s up to you.

Finally, this recipe is perfect for meal prepping. Fry the fish ahead and reheat in the oven or air fryer. The texture holds up beautifully.

Once you taste that first crispy bite, you’ll wonder how you ever lived without this sandwich in your weeknight rotation.

Ingredients Notes

The beauty of this sandwich lies in its simple ingredients—each one plays a vital role in creating that perfect crispy, flavorful bite.

Fresh cod fillets are the star of the show. I recommend using thick, boneless, skinless pieces cut into sandwich-sized portions. Cod is naturally mild and flaky, which pairs perfectly with a crispy coating and zesty toppings. If fresh cod isn’t available, high-quality frozen fillets (thawed completely) work great too.

Buttermilk is used to marinate the fish briefly before frying. It tenderizes the cod and helps the flour coating stick better. If you don’t have buttermilk, a mix of milk and a splash of lemon juice or vinegar will do the trick.

Seasoned flour gives the fish its signature crunch. I like to mix all-purpose flour with a blend of paprika, garlic powder, onion powder, salt, and a touch of cayenne. This adds a deep, savory flavor and a hint of heat without overpowering the fish.

Oil for frying is key here. Go for a neutral oil with a high smoke point like canola, peanut, or vegetable oil. Make sure it’s hot enough—around 350°F—so your cod fries up golden and crisp without absorbing too much grease.

You’ll also want some soft sandwich buns, toasted until golden. Brioche or potato rolls are perfect—they're buttery, slightly sweet, and hold up well to the juicy fish and toppings.

For tools, a heavy-bottomed skillet or Dutch oven, a digital thermometer, and a wire rack for draining are super helpful in getting that ideal crispy finish.

How To Make This Crispy Fried Cod Fish Sandwich

Creating this mouthwatering sandwich is easier than you might think. Let’s walk through it step by step.

Start by patting your cod fillets dry with paper towels. This is important for getting that perfect crust. Then, soak them in a bowl of buttermilk while you prep the flour coating. Letting the fish sit in the buttermilk for 10–15 minutes helps it stay moist and flavorful.

While the fish is soaking, mix up your seasoned flour in a shallow dish. Combine all-purpose flour with your spices—paprika, garlic powder, onion powder, salt, and a pinch of cayenne. Give it a good stir so the seasoning is evenly distributed.

Heat your frying oil in a large skillet or Dutch oven to 350°F. While the oil heats, take each piece of cod from the buttermilk, let the excess drip off, and dredge it in the seasoned flour. Press it in well so every surface is coated.

Carefully lower each fillet into the hot oil, being sure not to overcrowd the pan. Fry for 3–4 minutes per side, until golden brown and crisp. You’re looking for a deep golden crust and an internal temp of 145°F. Transfer the fish to a wire rack over a baking sheet to drain while you fry the rest.

While the fish rests, toast your sandwich buns in a dry skillet or under the broiler for just a minute or two. You want them warm and slightly crisp on the inside.

Assemble each sandwich with a slather of tartar sauce, a piece of crispy cod, and your favorite toppings—shredded lettuce, tomato slices, pickles, or slaw all work beautifully.

From prep to plate, this dish takes about 30 minutes total—perfect for a satisfying weeknight dinner or casual weekend lunch.

Storage Options

If you have leftovers (lucky you!), they store surprisingly well with just a little care.

Let the fried cod fillets cool completely before storing. Place them in an airtight container lined with paper towels to absorb any residual oil. They’ll keep in the fridge for up to 3 days.

To freeze, arrange the cooled fillets in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months.

When you’re ready to reheat, skip the microwave—it’ll make the coating soggy. Instead, pop the fish in a 375°F oven or air fryer for 8–10 minutes, until hot and crispy again.

If storing assembled sandwiches, keep the fish and buns separate to maintain texture. Reheat the fish, then build fresh sandwiches when ready to serve.

Variations and Substitutions

This sandwich is endlessly adaptable, so don’t be afraid to play around with flavors and ingredients.

Want to turn up the heat? Add some hot sauce or sriracha to your tartar sauce, or sprinkle red pepper flakes into the flour mix. You can even do a spicy slaw for extra kick.

Not a fan of cod? Try haddock, tilapia, or even catfish. Just adjust cooking times slightly depending on thickness. The method works beautifully for any firm, white fish.

For a Southern twist, swap out the tartar sauce for a remoulade—a tangy, mayo-based sauce with mustard, capers, and herbs. It adds a bold pop of flavor.

Go gluten-free by using rice flour or a gluten-free flour blend in place of all-purpose flour. Just make sure your buns are gluten-free too.

You can also go full-on gourmet with toppings like pickled onions, arugula, or chipotle mayo. This sandwich handles upgrades like a champ.

No matter how you tweak it, the foundation of crispy fish and soft bun is pure magic. So get creative and make it your own!

Print