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Per serving
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- 1
Stir up the tartar sauce
Mix the mayonnaise, Dijon mustard, finely chopped fresh dill, and lemon juice in a bowl. Season with salt and pepper, give it a taste, cover it, and let it sit in the fridge while you cook. Tartar sauce is the whole ballgame on a fish sandwich, so don't skip the homemade stuff.
- 2
Let the fish come to room temp
Pull the cod out and let it sit on the counter about 30 minutes so it doesn't seize up cold in hot oil. Pat the fillets good and dry with paper towels and season both sides with salt and pepper. Dry fish is crispy fish.
- 3
Set up your dredge
In one shallow dish, stir together the all-purpose flour, cornmeal, and baking powder. In a second dish, whisk the egg with the buttermilk until it is smooth. That cornmeal is what gives you the gritty, old-school fish-fry crunch.
- 4
Heat the oil
Pour vegetable oil into a Dutch oven or heavy pot to a depth of about 2 1/2 inches and bring it up to 375 degrees over medium-high heat. If you've got a thermometer, use it — too cool and the coating drinks up grease, too hot and it burns before the fish cooks.
- 5
Bread the fillets
Dip each fillet in the buttermilk and egg, let the extra drip off, then press it into the flour and cornmeal mix and shake off what doesn't stick. Lay the breaded fish on a wire rack so the coating sets for a minute.
- 6
Fry till golden
Work in batches so you don't crowd the pot. Fry each fillet about 4 minutes until it is golden brown on the bottom, flip it, and give it another 3 minutes or so. Drain on a paper towel and hit it with a little salt the second it comes out. Hold finished pieces on a rack in a 200-degree oven while the rest fry.
- 7
Build it
Butter the cut sides of the rolls and toast them face down in a dry skillet until golden. Spread a good amount of tartar sauce on both halves, lay down lettuce and a thick slice of tomato, set the hot fried cod on top, and close it up. Eat it right now while that coating's still crackling.
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Friday Fish Fry Sandwich
Created by: DinerStyleDave
Ingredients
- 4 cod fillets
- salt and pepper, to taste
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1 tsp baking powder
- 1 egg
- 1/2 cup buttermilk
- vegetable oil
- 4 sandwich rolls
- 2 tbsp butter
- lettuce
- 1 tomato
- 1 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp dill
- 1 1/2 tbsp lemon juice
Instructions
- Stir up the tartar sauceMix the mayonnaise, Dijon mustard, finely chopped fresh dill, and lemon juice in a bowl. Season with salt and pepper, give it a taste, cover it, and let it sit in the fridge while you cook. Tartar sauce is the whole ballgame on a fish sandwich, so don't skip the homemade stuff.
- Let the fish come to room tempPull the cod out and let it sit on the counter about 30 minutes so it doesn't seize up cold in hot oil. Pat the fillets good and dry with paper towels and season both sides with salt and pepper. Dry fish is crispy fish.
- Set up your dredgeIn one shallow dish, stir together the all-purpose flour, cornmeal, and baking powder. In a second dish, whisk the egg with the buttermilk until it is smooth. That cornmeal is what gives you the gritty, old-school fish-fry crunch.
- Heat the oilPour vegetable oil into a Dutch oven or heavy pot to a depth of about 2 1/2 inches and bring it up to 375 degrees over medium-high heat. If you've got a thermometer, use it — too cool and the coating drinks up grease, too hot and it burns before the fish cooks.
- Bread the filletsDip each fillet in the buttermilk and egg, let the extra drip off, then press it into the flour and cornmeal mix and shake off what doesn't stick. Lay the breaded fish on a wire rack so the coating sets for a minute.
- Fry till goldenWork in batches so you don't crowd the pot. Fry each fillet about 4 minutes until it is golden brown on the bottom, flip it, and give it another 3 minutes or so. Drain on a paper towel and hit it with a little salt the second it comes out. Hold finished pieces on a rack in a 200-degree oven while the rest fry.
- Build itButter the cut sides of the rolls and toast them face down in a dry skillet until golden. Spread a good amount of tartar sauce on both halves, lay down lettuce and a thick slice of tomato, set the hot fried cod on top, and close it up. Eat it right now while that coating's still crackling.