Fried Cod Fish Sandwich (Filet-O-Fish at Home)

cod fillets

🥗Healthier: tilapia

💰Cheaper: pollock

Tilapia is lower in calories, while pollock is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour adds fiber, while corn flour can be less costly.

tartar sauce

🥗Healthier: yogurt sauce

💰Cheaper: mayonnaise

Yogurt sauce is lighter, while mayonnaise is often cheaper.

hamburger buns

🥗Healthier: whole grain buns

💰Cheaper: white bread

Whole grain buns offer more nutrients, while white bread is usually less expensive.

Cut the Atlantic Cod into portions that are about the same size as the buns.

Set the cod portions aside on a wire rack to get rid of excess moisture.

Heat peanut oil on medium-high until it reaches about 375°F.

Prepare the tartar sauce by mixing basa mayo, chopped dill pickles, capers, parsley, fresh lemon juice, salt, pepper, and Dijon mustard. Mix well and refrigerate or leave out for a looser consistency.

Season the cod with salt and fresh pepper on both sides.

For the dry dredge, mix flour and Old Bay seasoning in a bowl.

For the wet dredge, combine flour, Old Bay seasoning, paprika, ground turmeric, white pepper, baking powder, salt, and pepper. Mix well.

Crack an egg into the wet dredge mixture and mix with a fork. Then add sparkling water to achieve a loose consistency.

Dunk the cod into the dry dredge, ensuring it is completely coated, then into the wet dredge, making sure it is well coated.

Carefully place the coated cod into the hot oil and fry for about 4 minutes total, flipping after 2 minutes until golden brown.

Steam the steamer buns for about 8 to 10 seconds over boiling water.

Assemble the sandwich by placing the bottom bun down, adding a generous amount of tartar sauce, the fried cod, half a slice of cheese, and more tartar sauce. Top with the final bun.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens