Ingredients:

  • 1 lb Fresh Cod fillets, cut into 4 sandwich-sized portions
  • 1/2 cup All-purpose flour
  • 1/2 cup Yellow cornmeal
  • 1 tsp Garlic powder
  • 1 tsp Paprika
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 2 Large eggs, beaten
  • 1 cup Vegetable oil
  • 1/2 cup Mayonnaise
  • 1 tbsp Capers, minced
  • 1 tbsp Dill pickles, finely diced
  • 1 tsp Fresh lemon juice
  • 1 tbsp Fresh parsley, chopped
  • 1 pinch Salt and pepper
  • 4 Brioche buns, split
  • 2 tbsp Unsalted butter, melted
  • 4 Large leaves of Romaine lettuce
  • 1 Large tomato, sliced thin
  • 4 Slices of red onion

Instructions:

  1. In a small bowl, whisk together the mayonnaise, minced capers, diced pickles, lemon juice, and parsley. Season with salt and pepper, then cover and refrigerate for at least 10 minutes.
  2. Create a seasoned flour mixture by combining all-purpose flour, cornmeal, garlic powder, paprika, salt, and pepper.
  3. Set up a dredging station with three bowls: one containing the seasoned flour, one with beaten eggs, and a third with additional seasoned flour for the final coat.
  4. Pat the cod fillets completely dry with paper towels. Dredge each fillet in the flour, dip in the beaten eggs, and press firmly into the second flour mixture until fully coated.
  5. Heat vegetable oil in a skillet over medium-high heat until it reaches 350°F (175°C). Fry the fillets for 3–4 minutes per side until golden brown and the internal temperature reaches 145°F (63°C). Transfer to a wire cooling rack.
  6. Brush the cut sides of the brioche buns with melted butter and toast in a pan until golden brown.
  7. Assemble the sandwiches by spreading tartar sauce on the bottom bun, layering with lettuce and tomato, adding the fried cod, and topping with red onion and the top bun.