Crispy Fried Cod Fish Sandwich Recipe

There's something utterly satisfying about biting into a golden, crispy cod fish sandwich—especially when the fish is perfectly flaky and the slaw adds just the right amount of crunch and tang. The contrast of textures, paired with a soft, toasted bun and creamy tartar sauce, makes every bite a little celebration.

This recipe came to life during one of our spontaneous “fish fry Fridays,” a tradition we started to mix things up from the usual takeout. Now, it’s a regular in our meal rotation—especially during warmer months when fresh cod is abundant and dinner on the patio is a must.

I love how approachable this sandwich is: simple ingredients, quick prep, and totally customizable. Whether you’re feeding a hungry family or just craving some pub-style comfort food at home, this one’s a keeper.

Let’s dive into what makes this crispy fried cod fish sandwich so irresistible.

Why You’ll Love This Crispy Fried Cod Fish Sandwich

Get ready to fall in love with the kind of sandwich you’d expect from a seaside diner—without leaving your kitchen. This Crispy Fried Cod Fish Sandwich is the kind of weeknight winner that checks all the boxes.

First off, it’s fast and foolproof. From start to finish, you can have these sandwiches on the table in under 30 minutes. The breading process is straightforward, and the fish fries up quickly with minimal effort.

It’s easy on the wallet, too. Cod is one of the more affordable white fish options, especially when bought in fillets or frozen. A few pantry staples for the dredge and a head of cabbage for slaw? Dinner for four without breaking the bank.

The flavors are customizable. Love spice? Add hot sauce to the slaw or season the flour with cayenne. Prefer a lemony punch? A bit of zest in the batter or some lemon slices on the side goes a long way.

Kid-friendly and crowd-approved. Even picky eaters tend to love fried fish—especially when it’s tucked between a fluffy bun with sauce and slaw. You can skip the slaw for little ones or sub it with pickles for an easy win.

Whether you’re looking to upgrade your sandwich game or just want something crispy and satisfying, this recipe delivers every time.

Ingredients Notes

The beauty of this sandwich is in its simplicity. A handful of fresh, quality ingredients come together to create bold flavor and perfect texture.

Let’s start with the star: fresh cod fillets. Look for firm, skinless fillets that are about 4–6 ounces each. If you’re using frozen, be sure to thaw them fully and pat them dry—moisture is the enemy of crispiness. Cod’s mild flavor and flaky texture make it ideal for frying.

For that signature crunch, a seasoned flour and cornmeal dredge makes all the difference. I like to mix all-purpose flour with a bit of cornmeal for extra crispness. A blend of paprika, garlic powder, salt, pepper, and a pinch of cayenne gives the coating a flavorful kick without overpowering the fish.

The slaw adds a tangy, refreshing contrast. I use shredded green cabbage, carrots, and a quick dressing of mayo, apple cider vinegar, sugar, and Dijon mustard. It’s creamy, a little sharp, and provides that satisfying crunch in every bite.

Don't skip the homemade tartar sauce—it’s a must. A mix of mayonnaise, chopped dill pickles, capers, lemon juice, and a touch of dill brings brightness and depth that ties the sandwich together beautifully.

Lastly, choose soft sandwich buns or brioche rolls. Lightly toasting them in a pan or under the broiler adds that extra layer of texture that keeps the sandwich from getting soggy. No fancy equipment required—just a deep skillet or cast iron pan, and a wire rack if you have one to keep the fried fish crisp.

How To Make This Crispy Fried Cod Fish Sandwich

Making these sandwiches is easier than you'd think—and the end result rivals anything from your favorite seafood joint.

Start by prepping your ingredients. Slice your cod fillets into sandwich-sized portions if needed, and pat them completely dry with paper towels. Meanwhile, assemble your slaw by mixing the shredded cabbage and carrots with the mayo-based dressing. Letting it sit for 10–15 minutes allows the flavors to meld.

Next, set up your dredging station. In one shallow dish, mix your seasoned flour and cornmeal. In another, whisk an egg with a splash of buttermilk (or regular milk if that’s what you have). Dip each piece of cod first into the flour mixture, then into the egg wash, and then back into the flour again—pressing gently so it adheres well.

Heat about ½ inch of oil in a heavy skillet over medium-high heat. You’ll know it’s ready when a pinch of flour sizzles instantly. Carefully place the fish in the hot oil, cooking in batches if necessary to avoid overcrowding. Fry each piece for 3–4 minutes per side, or until golden brown and cooked through. The crust should be crispy and the fish should flake easily with a fork.

As the cod comes out of the pan, transfer it to a wire rack or a paper towel-lined plate to drain. Meanwhile, toast your buns in a dry skillet or under a broiler for about a minute until lightly golden.

Now it’s time to assemble. Spread tartar sauce on both halves of the bun. Place a crispy cod fillet on the bottom, top with a generous scoop of slaw, and crown with the top bun. Press lightly and serve immediately.

From prep to plate, you’re looking at just about 30 minutes—and a whole lot of crunchy, flaky goodness.

Storage Options

If you happen to have leftovers (lucky you!), you’ll want to store everything separately to maintain that signature crunch.

Store any leftover fried cod in an airtight container lined with paper towels to absorb excess oil. It will keep in the fridge for up to 2 days. Avoid sealing it while it’s still warm—let it cool completely first.

The slaw can be made ahead or stored separately in the fridge for up to 3 days. In fact, it often tastes better the next day as the flavors have more time to meld.

For reheating, skip the microwave. Instead, warm the fish in a 375°F oven or air fryer for 8–10 minutes until hot and crispy. This helps revive the crunch without overcooking the delicate fish.

Assembled sandwiches don’t hold up well once the slaw and sauce hit the fish, so build them fresh for the best experience.

Variations and Substitutions

One of my favorite things about this sandwich is how flexible it is. There’s plenty of room to riff depending on what you have or what you’re craving.

If cod isn’t available, try haddock or tilapia. Haddock offers a slightly firmer texture with a similar flavor profile. Tilapia is more budget-friendly and still fries up nicely.

For a spicy version, add ½ teaspoon of cayenne to the flour dredge and a splash of hot sauce to your slaw dressing. You can also mix hot sauce into the tartar for a zippy kick.

Going gluten-free? Use a gluten-free flour blend and ensure your cornmeal and other ingredients are certified GF. Serve on a gluten-free bun or wrapped in lettuce for a lighter twist.

Want to lighten it up a bit? Try air frying or baking the cod instead of deep frying. Spray the breaded fish with oil and bake at 425°F for 15–18 minutes, flipping halfway through.

You can also skip the slaw and go for classic toppings like lettuce, tomato, and pickles for a more traditional diner-style sandwich.

No matter how you tweak it, this crispy fried cod sandwich is endlessly adaptable. Get creative and make it your own—there’s no wrong way to enjoy it.

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