Crispy Fish Sandwich with Tartar Sauce

Golden panko-crusted cod is tucked into toasted buns with crisp lettuce and a tangy homemade pickle tartar sauce.

Prep: 20 min · Cook: 12 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 pounds cod fillets
• 4 hamburger buns
• 1.5 cups panko breadcrumbs
• 1 large egg
• 0.5 cup all-purpose flour
• 0.75 cup mayonnaise
• 0.25 cup dill pickles
• 1 tablespoon lemon juice
• 1 teaspoon dijon mustard
• 4 lettuce leaves
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.5 cup canola oil

Cooking instructions

1. Pat the cod dry and cut it into 4 equal portions. Season all over with the salt and pepper. (about 5 min)
2. Stir together the mayonnaise, finely chopped pickles, lemon juice, and Dijon mustard. Refrigerate until serving. (about 3 min) — Refrigerate
3. Place the flour, beaten egg, and panko in three separate shallow dishes. Coat each cod portion in flour, dip in egg, then press into the panko until evenly covered. (about 7 min)
4. Heat the oil in a large skillet over medium heat. When a panko crumb sizzles on contact, add the breaded cod and cook for 4 to 5 minutes per side, turning carefully, until deeply golden and the thickest part reaches 145°F. (about 10 min) — Medium heat
5. Toast the cut sides of the buns in the skillet for 1 to 2 minutes, adding a little more oil if needed. (about 2 min) — Medium heat
6. Spread tartar sauce on the buns. Add lettuce and a crispy cod portion to each sandwich, then serve immediately with extra sauce if desired. (about 2 min)