Fried Cod Fish Sandwich (Print Version)

# Ingredients:

→ Batter Mix for Cod

01 - 4 pieces of cod (around 4-6 ounces each)
02 - 1 cup plain flour
03 - 1 tsp of garlic powder
04 - 1 tsp onion powder
05 - 1 cup of club soda, cold
06 - ½ cup cornstarch
07 - A teaspoon of smoked paprika
08 - ½ tsp black pepper
09 - 1 tsp of salt
10 - ½ tsp of cayenne pepper (optional)
11 - 1 cup oil for frying

→ Sandwich Ingredients

12 - 4 soft rolls or buns (brioche/Kaiser work well)
13 - 1 cup shredded greens or lettuce
14 - ¼ cup of tartar sauce
15 - 4 pickle slices (optional)
16 - 4 slices of tomatoes
17 - Lemon wedges for squeezing on top

→ Optional Tartar Sauce

18 - ½ cup of mayo
19 - 1 tbsp relish (pickle kind)
20 - 1 tsp of Dijon mustard
21 - Just 1 tsp of lemon juice
22 - Small pinch of garlic powder (¼ tsp)
23 - Adjust taste with salt and pepper

# Instructions:

01 - If you'd like homemade sauce, stir mayo, pickle relish, Dijon, lemon juice, garlic powder, salt, and pepper in a bowl. Chill in the fridge until you're ready to eat.
02 - Mix flour, cornstarch, smoked paprika, garlic powder, onion powder, and spices in a medium bowl. Slowly add cold soda while whisking and keep stirring until it's smooth. A few tiny lumps won't hurt.
03 - Pour veggie oil into a big skillet. Turn heat to medium-high and get it to 350°F (175°C). Drop a speck of batter in to check—if it sizzles and floats, you're good to go.
04 - Use paper towels to pat the cod dry. Dip each piece into the batter to coat it, then fry for 3-4 minutes on each side until crisp and golden (target temp 145°F/63°C). Let the fried fish drain on a plate lined with paper towels.
05 - Lightly toast the buns. Spread tartar sauce on the bottom bun, stack it up with greens, tomato slices, and any extras you like. Add your crispy fish on top, close the sandwich, and enjoy with lemon wedges on the side.

# Notes:

01 - Keep your club soda cold for extra crunch in the batter.
02 - Fry in small batches so the oil doesn't lose heat.
03 - You could bake the fish at 425°F for 15-18 minutes for a non-fried option.

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