Crispy Cod Sandwiches with DIY Tartar Sauce Recipe
Crispy Cod Sandwiches with DIY Tartar Sauce
Reel in the compliments with our quick and delicious fish dinner. Published in the March 2025 Issue of MyMagazine.
Serves: 4Prep: 10 minutesCook: 20 minutesTotal: 30 minutesDifficulty: Easy
Serves: 4
Ingredients
- 4 fillets (4 oz. each) boneless, skinless cod
- 1⁄2 cup flour
- 2 eggs
- 1 cup panko breadcrumbs
- 1 tsp. dried dill
- 1 tbsp. lemon pepper seasoning
- 1⁄2 tsp. salt
- 3⁄4 cup mayonnaise
- 1 tbsp. diced pickles
- 1 tsp. pickle brine
- 4 hamburger buns, toasted
- 12 leaves lettuce
- 2 tomatoes, sliced
Directions
- Preheat oven to 425°F. Place baking rack on sheet pan. Coat with nonstick cooking spray; set aside.
- Gently pat cod fillets with paper towel to remove excess moisture.
- Prepare 3 small, shallow bowls: In first bowl, add flour. In second bowl, add eggs; whisk with fork. In third bowl, add breadcrumbs, dill, lemon pepper and salt; mix well.
- Dredge each fillet in flour; dust off any excess. Then, dip into egg; shake off any excess. Lastly, coat evenly with breadcrumb mixture.
- Place fillets on prepared baking rack. Bake 10–15 minutes, until golden and crispy (safe internal temp. 145°F).
- While cod is baking, make tartar sauce. In small bowl, combine mayonnaise, pickles and brine. Mix well and set aside.
- Between each bun, layer tartar sauce, 3 lettuce leaves, 1 cod fillet and tomato slices.
- Serve, refrigerating any leftovers.
Serves: 4
Ingredients
- 4 fillets (4 oz. each) boneless, skinless cod
- 1⁄2 cup flour
- 2 eggs
- 1 cup panko breadcrumbs
- 1 tsp. dried dill
- 1 tbsp. lemon pepper seasoning
- 1⁄2 tsp. salt
- 3⁄4 cup mayonnaise
- 1 tbsp. diced pickles
- 1 tsp. pickle brine
- 4 hamburger buns, toasted
- 12 leaves lettuce
- 2 tomatoes, sliced
Directions
- Preheat oven to 425°F. Place baking rack on sheet pan. Coat with nonstick cooking spray; set aside.
- Gently pat cod fillets with paper towel to remove excess moisture.
- Prepare 3 small, shallow bowls: In first bowl, add flour. In second bowl, add eggs; whisk with fork. In third bowl, add breadcrumbs, dill, lemon pepper and salt; mix well.
- Dredge each fillet in flour; dust off any excess. Then, dip into egg; shake off any excess. Lastly, coat evenly with breadcrumb mixture.
- Place fillets on prepared baking rack. Bake 10–15 minutes, until golden and crispy (safe internal temp. 145°F).
- While cod is baking, make tartar sauce. In small bowl, combine mayonnaise, pickles and brine. Mix well and set aside.
- Between each bun, layer tartar sauce, 3 lettuce leaves, 1 cod fillet and tomato slices.
- Serve, refrigerating any leftovers.
| Amount per serving | |
|---|---|
| Calories | 780 |
| Total Fat | 44g |
| Saturated Fat | 8g |
| Cholesterol | 515mg |
| Sodium | 1770mg |
| Total Carbohydrate | 51g |
| Dietary Fiber | 3g |
| Sugars | 6g |
| Protein | 42g |