Fried Cod Sandwiches

These were so dang good, I cannot wait to make them again. We have made homemade fish sticks and breaded fish before and it always turns out great, but usually we bake it. Frying just adds another dimension of flavor and indulgence, and if you do it at home, then you know exactly what you’re eating instead of going to a restaurant and getting crappy canola oil that’s been used 100 times before! YUCK.

We used avocado oil because of its higher smoke point, ostensibly meaning that it won’t get damaged by the high heat of frying, thus turning it into more of a trans fat. If you want to use olive oil, I suggest extra light because olive oil has a much stronger flavor than avocado oil (which doesn’t really have a taste in my opinion).

For the slaw- you can use a bag of cole slaw mix or whatever you choose! However, if you have a mandoline slicer and time to shred, use that (we just have a cheapo manual one that I always fear will slice my fingers but so far so good). The very thinly sliced cabbage makes for a great slaw, and its great consistency to add right onto the sandwich as well.

We used brioche buns and they were amazing. They were not gluten-free. We are not gluten-free but we do often make GF meals because we know the bread we eat is pretty much void of nutrition. Right now I am pregnant and need the extra carbs!


Fried Cod Sandwiches

4 small cod fillets
1/2 cup flour of choice (I used regular white)
3/4 cup panko breadcrumbs (or your choice)
1 egg
1 tbsp white vinegar
Salt and pepper

Spread out flour and breadcrumbs on 2 separate large plates. Salt and pepper the flour. Crack the egg into a wide bowl and whisk it with the 1 tbsp white vinegar.
Pat the cod fillets dry with paper towels, then salt and pepper them. Set up your plates and bowls in this order on the counter: fish, flour, egg, breadcrumbs, and then have something ready to place the finished products on.

(Now stop for a minute to put the oil on the stove so it’s ready to fry!) Heat about 1/4 inch of avocado oil in large skillet with sides, on medium-high heat for about 5 min.

One by one, dredge the fillets in the flour, coating all sides. Then dip in egg mixture, Coating on all sides. Then dredge in panko, making sure to press down and get breadcrumbs on all wet spots.

Add breaded fish, turning over after 2 min (keep an eye on it- the first side will cook and get dark way faster than the 2nd side). Keep checking- it should be done when all sides are browned (about 4 min on 2nd side).


-1/4 cup Mayo
-4 Diced pickle chips (I used bread & butter pickles but do you)
-1 tsp whole grain mustard (Maille is the best)
-1/2 tsp Dijon mustard
-2 dashes Chili powder
-3 dashes Onion powder
-3 dashes Garlic powder


-1/2 small red cabbage, sliced thin with a mandoline slicer
-2 carrots, finely shredded
-1/3 cup Mayo
-3-4 splashes Apple cider vinegar
-1/4 tsp celery salt
-1/8 tsp black pepper
-2 dashes white sugar (optional)

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