American
Crispy Cod Sandwiches
Cod fillets are breaded, baked at 425°F until crisp, and set on toasted buns with lettuce and a quick tartar sauce.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- 425°F, not a low bake.
- Dry the fish.
- Sauce on the bun, not on the fish while it bakes.
- A sturdy roll, not a sweet hamburger bun if you can help it.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 425°F. Pat the cod dry and salt it.
- 2
Dip in flour, beaten egg, then panko mixed with paprika. Spray both sides and set on a rack.
- 3
Bake 12 to 15 minutes, until the crust is brown and the fish flakes.
- 4
Stir mayonnaise, pickle, and lemon juice. Toast the rolls and build the sandwiches with lettuce and sauce.
Pro tips
- A rack keeps the underside crisp. A bare sheet pan steams it.
- If the fillets are thick, give them 3 more minutes.
- Tartar can be ketchup if that is the table you grew up with.
Easy substitutions
- Cod
- Haddock
- Panko
- Crushed cornflakes
Storage and reheating
Storage
The fish keeps 2 days in the fridge. The sandwich does not.
Reheating
Reheat the fish at 400°F for 6 minutes. Toast a fresh roll.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 460
- Protein
- 32 g
- Carbs
- 42 g
- Fat
- 16 g
- Fiber
- 2 g
Moderate · Oven · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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