Thick fillets of fresh cod are coated in a light breading and pan-fried before being topped with tartar sauce and slaw for a sandwich that rivals any fast food version.
Ingredients
1/2 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt, plus more for sprinkling
1/8 teaspoon freshly ground black pepper
2 large eggs
1 cup panko breadcrumbs
4 4-ounce skinless cod fillets
1 cup neutral oil, such as vegetable or canola
4 soft hamburger or brioche buns, split
Tartar sauce, for serving
4 slices American cheese (optional)
1 cup vinegar slaw or undressed shredded coleslaw mix
Instructions
Whisk 1/2 cup all-purpose flour, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper together in a medium shallow bowl. Whisk 2 large eggs together in a second shallow bowl. Place 1 cup panko breadcrumbs in a third shallow bowl.
Pat 4 cod fillets dry with paper towels. Bread them one at a time: Place in the flour mixture and flip until evenly coated. Dip into the egg until coated and let the excess drip off. Place in the breadcrumbs and gently press the breadcrumbs into the fish until evenly coated. Place on a baking sheet in a single layer.
Heat 1 cup neutral oil in a large cast iron skillet over medium heat until shimmering or 350°F. Line a second baking sheet with a wire rack and/or paper towels. Add the breaded cod to the hot oil and fry, flipping halfway through, until cooked through, an instant-read thermometer inserted into the thickest part registers at least 135°F, and golden-brown all over, 5 to 6 minutes total. Transfer to the rack or paper towels, and sprinkle lightly with kosher salt.
Assemble the sandwiches: Spread a dollop of tartar sauce onto each bottom bun half, top with a fried fish fillet, 1 slice American cheese if using, and 1/4 cup vinegar slaw. (If using coleslaw mix, place an additional dollop of tartar sauce on top of the cheese before adding the coleslaw.) Close with the top half of the bun.
