This crispy Cod Sandwich will be your new go-to cod recipe! It’s made with a mixture of flour and breadcrumbs, can be fried or baked and is topped with spicy yogurt sauce and a simple coleslaw.
It’s a quick and easy fish sandwich kind of day. See, I love my Mediterranean Baked Cod recipe, but this crispy cod sandwich is next-level. It's a delicious fried fish sandwich that you can enjoy any time of year.
I feel like cod is a neglected fish, even though it’s typically more cost-effective than salmon and still full of nutrients. Plus the crispy outside and flakey inside is just so tasty.
- Made with a combination of all purpose flour and panko breadcrumbs for the ultimate flavor and texture.
- Can be fried in a skillet with oil, or baked in the oven if you want it to be a bit healthier.
- The whole recipes comes together in about 15 minutes.
- The cod sandwich sauce is simply yogurt and hot sauce -- that's it!
Cod - fresh or frozen; if you're using frozen, make sure to thaw it ahead of time.
Flour - preferably all purpose or gluten free all purpose
Breadcrumbs - I used plain, but you could use whole wheat or Panko if you prefer.
Egg - The egg wash helps the flour/breadcrumbs stick to the fish, so I wouldn't omit it.
Spices - A mixture of smoked paprika, garlic powder, onion powder, salt, and cayenne provides more flavor to the fish and gives it a little kick.
Step 1: Thaw the fish. If you're using fresh fish, you can skip this step. If using frozen, be sure to follow the package instructions for how to properly thaw the cod.
Step 2: Create an assembly line. Add the flour to a shallow bowl. Then, in a separate shallow bowl, whisk the egg and water together. Last, in a third bowl, stir the breadcrumbs, paprika, garlic powder, onion powder, salt, and cayenne together.
Step 3: Coat the fish. Pat the cod dry with a paper towel. Dip the cod into the flour, then directly into the egg, shaking off any excess before dipping it directly into the breadcrumb mixture, making sure it's completely coated.
Step 4: Fry the fish. Head oil in a small saucepan over medium-high heat, then fry the fish for approximately 2 minutes per side until crispy on the outside and flakey on the inside.
Step 5: Make the coleslaw. The slaw is a simple mixture of pre-made coleslaw mix, combined with mayonnaise and a splash of vinegar.
Step 6: Assemble. Last but not least, assemble the sandwich. Place the fried cod on a bun, then add the coleslaw on top. Spread the spicy mayo on the top bun, then place it on top.
FAQs and tips
- To test if the cod is done, cut a piece off as if you were going to eat it. If it cuts easily and flakes a bit, it's done. If it's a little tough to cut, it probably needs to cook for a couple more minutes.
- This sandwich can also be made using halibut, grouper or any other white fish (even tilapia, though the cook time will be less since it tends to be thinner).
- Not a fan of coleslaw? Try tartar sauce instead. Or, simply add sliced tomato, american cheese, a handful of shredded lettuce and/or dill pickle.
- Besides the spicy yogurt sauce, you could use this spicy avocado dressing or my favorite chipotle aioli.
Can I bake cod in the oven instead?
Yup! Just know, baked cod won't be as crispy as fried cod. To bake, line a baking sheet with foil, then place a wire rack on top and coat it with nonstick spray. Place the breaded cod on top and bake it at 425° for 15-20 minutes. NOTE: Bake time varies depending on the thickness of the cod fillets.
Can you cook cod in the air fryer?
Sure can! It's going to be quite similar to my air fryer tilapia recipe, but you'll want to fry the cod at 400° for 12-15 minutes.
What if I don't want the fish to be spicy?
Not a fan of spicy food? Simply half the amount of paprika, and omit the cayenne.
What pairs well with a cod sandwich?
I'd pair it with my:
- Air Fryer Sweet Potatoes
- Braised Greens
- Zucchini Corn Fritters
- Sautéed Asparagus
- Honey Roasted Tomatoes
- Grilled Corn Kale Salad
- Refrigerator: fish will stay fresh in the refrigerator for up to 3 days.
- To reheat: place fish back into a skillet and fry for 1 minute per side or until warm all the way through.
More delicious sandwich recipes
Want more cod recipes? Check out this round up from The Spruce Eats.
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Crispy Cod Sandwich
for the cod:
- 4 cod fillets thawed
- ⅓ cup all purpose flour
- 1 egg
- 1 tablespoon water
- ⅓ cup breadcrumbs plain, whole wheat or panko
- 1 ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon cayenne
- ½ cup oil canola, olive oil, or avocado oil work best
- 4 burger buns
- toppings of choice lettuce, tomato, onion, pickles, etc.
for the coleslaw:
- 1 cup coleslaw mix
- 2 tablespoon mayonnaise or more
- 1 teaspoon apple cider vinegar
- ¼ teaspoon sugar
for the sauce:
- ½ cup plain yogurt
- 3 tablespoon hot sauce
- Pat the thawed cod with a paper towel to ensure it's dry, then set up an assembly line: pour the flour into a shallow bowl, the egg and water into a separate bowl and the breadcrumbs and spices into a third bowl.
- Dip each cod fillet into the flour, then into the egg mixture, shaking off any excess before dipping into the breadcrumbs, placing each fillet onto a plate.
- Pour the oil into a small saucepan then heat it over medium-high heat. Add the cod (1 or 2 at a time) to the oil and fry it for 2 minutes per side; transfer to a paper towel-lined plate and continue frying all of the fillets.
- Next, make the coleslaw: stir the coleslaw mix, mayo, vinegar, and sugar together. In a separate bowl, stir the yogurt and hot sauce together.
- Assemble the sandwiches: Place the cod on the bottom burger bun, then top it with a spoonful of coleslaw. Spread the spicy yogurt onto the top bun, then place it on top. Enjoy!
- Line a baking sheet with foil, then place an oven-safe wire rack on top and spray it generously with nonstick spray. Follow all of the above steps, but instead of frying in oil, place the breaded cod onto the wire rack. Bake it at 425° for 15-20 minutes. Enjoy!
UPDATE NOTE: This post was originally published in July 2018. It was updated with new text and photos in July 2022.