Crunchy Cod Bun Bite

Category: Sophisticated Dinners Ready in 45 Minutes or Less

Dip the cod into batter, fry so it’s crisp, then pile it up on warm bread with easy tartar and salad stuff. It’ll taste as good as eating out.
A woman in a white chef's coat smiles for the camera.
Created By Mia Laurent
Updated on Sun, 25 May 2025 22:55:32 GMT
CRUNCHY COD BUN BITE Pin
CRUNCHY COD BUN BITE | chefmiarecipes.com

A super crisp outer shell wraps around tender cod in this made-from-scratch fish sandwich that puts beach stands to shame. You get all different kinds of crunch and softness with every bite. The buttery, toasted bun holds chilled veggies, a zingy sauce, and flaky fish all together for a meal that's way more than the sum of its parts.

After so many sad, soggy sandwiches at drive-throughs, I had to make one that actually made me happy. I kept tweaking until this version finally impressed my father-in-law—the guy who worked on boats all his life. He said it beat anything "down by the docks."

Must-Have Ingredients

  • Cod Fillets: Go for big, nice and white, mild-tasting pieces that fall apart into big flakes when cooked.
  • Smoked Paprika: Gives a gentle, smoky flavor boost and a little color without hiding the fish's real taste.
  • Club Soda: Makes the batter light and puffy since all those bubbles expand in the hot oil.
  • Brioche Bun: Slightly sweet and really soft, they balance out the salty fish and crisp coating.
  • Cornstarch: Helps create an epic crispiness on the outside of your fish, trust me on this one.

Making Awesome Fish Sandwiches

Getting That Batter Right:
Mix up flour, cornstarch, and your seasonings in a big bowl first. Then add in icy cold club soda but don’t overmix—lumpy batter's actually good, makes for better crunch.
Oil Heat Check:
Get your oil steady at 350°F. If it’s too high, you’ll burn the batter before the fish cooks. Too low, and your food sucks up way too much oil.
How to Fry:
Before dunking the cod into batter, tap it dry with a towel. Lower it gently into the hot oil. Let it fry to a golden crust on the first side, then give it a flip. This keeps the fish nice and juicy inside.
Getting the Buns Ready:
As the fish fries, swipe some butter on your buns and toast them until they’re toasty brown. This gives some crunch and keeps them from getting soggy when you pile everything on.
Building the Sandwich:
Start with sauce on the bottom, lettuce on top (that keeps things from getting soggy), then tomato, then hot crispy fish, and finish with a bit more sauce on the lid of the bun.
Homemade fish sandwich with crisp coating and sauce Pin
Homemade fish sandwich with crisp coating and sauce | chefmiarecipes.com

I picked up this crispy batter trick from my grandma one summer on the coast when I was a kid. She'd always say if it isn't crunchy enough to sound like snow under your boots, it isn't right. That's the crunch you want every time you bite in!

Top Sides to Try

This crispy sandwich goes great with fries tossed in Old Bay, or you can lighten things up by serving a tangy, crunchy coleslaw. Want to go all out? Grab a bowl of clam chowder and you’ve got a full feast.

Tasty Twists to Try

Give it a Cajun kick with a spicy batter, or make it UK-style and serve with a splash of malt vinegar and smashed peas. You can even swap classic tartar sauce for a punchy mango salsa and herby lime mayo for a totally different vibe.

How to Store Leftovers

Honestly, these are best fresh. But if you have leftovers, stick the fish in the fridge for up to 2 days. When you’re ready, toss it in a hot oven (about 375°F) until it’s crispy again.

After lots of trial and error, I’ve realized what really makes this sandwich awesome isn’t expensive fish or wild tricks. It’s just being careful—watching oil temps, drying the fish right, and layering things so you get every bite perfect. One mouthful of this crunchy, steamy sandwich and you’ll seriously start craving more homemade seafood.

Crispy fish sandwich with pickles and lettuce Pin
Crispy fish sandwich with pickles and lettuce | chefmiarecipes.com

Common Recipe Questions

→ How do I make the coating super crunchy?
Mixing cold club soda and cornstarch makes your batter light so it fries crisp. Don’t forget—hot oil (350°F) is a must.
→ Can I swap out the cod?
Absolutely! Go for tilapia, haddock, or pollock. Any mild white fish that keeps its shape in the pan is great.
→ What shows me the fish is cooked through?
If it looks white all the way and breaks apart with a fork, it’s good to go. You want the middle to hit 145°F if you’re checking.
→ Could I skip fried fish and bake it?
You sure can! Pop battered fillets in a 425°F oven for about 16 minutes, flip halfway. It won’t be as crunchy but it’s still super tasty.
→ What’s a good add-on for this sandwich?
Fries, chips, slaw, or a quick salad feel right at home here. Splash on malt vinegar if you want that pub vibe too.

Crunchy Cod Bun Bite

Flaky battered cod on a toasted roll, topped with tangy tartar, crisp lettuce, and slices of ripe tomato. Seafood fans will love every bite.

Prep Time
15 minutes
Cooking Time
20 minutes
Total Duration
35 minutes
Created By: Mia Laurent

Recipe Category: Weeknight Elegance

Skill Level: Moderately Challenging

Recipe Cuisine: American

Recipe Yield: 4 Number of Servings (4 sandwiches)

Dietary Categories: Dairy-Free Option

Ingredients You’ll Need

→ For the Cod

01 1 cup vegetable oil (for frying)
02 1 cup cold club soda or sparkling water
03 1/2 teaspoon black pepper
04 1 teaspoon salt
05 1/2 teaspoon cayenne pepper, if you want it spicy
06 1 teaspoon smoked paprika
07 1 teaspoon onion powder
08 1 teaspoon garlic powder
09 1/2 cup cornstarch
10 1 cup all-purpose flour
11 4 cod fillets, about 4-6 ounces each

→ For the Sandwich

12 Lemon wedges to squeeze on top
13 4 slices of pickles, if that's your thing
14 4 slices fresh tomato
15 1 cup shredded lettuce or some mixed greens
16 1/4 cup tartar sauce (make it or buy it)
17 4 soft sandwich buns (brioche or Kaiser rolls work great)

→ For Homemade Tartar Sauce (Optional)

18 Salt and pepper as needed
19 1/4 teaspoon garlic powder
20 1 teaspoon lemon juice
21 1 teaspoon Dijon mustard
22 1 tablespoon pickle relish
23 1/2 cup mayo

Steps to Make It

Step 01

Dig in right away while everything's hot. Squeeze lemon wedges over your fish for a pop of flavor.

Step 02

Lay some tartar sauce on the bottom piece of your bun, then toss on lettuce, a slice of tomato, and any extras you like. Pop the crispy fish on and cap it with the top bun.

Step 03

Give your buns a light toast while the fish is cooking. This makes them extra tasty and gives a better bite.

Step 04

Pat the cod dry, dunk it in your batter. Slide each piece gently into the hot oil. Fry for three or four minutes on each side until golden and crunchy, aiming for 145°F inside. Let them sit on paper towels for a sec.

Step 05

Pour your oil into a big skillet and set it on medium-high. Once it hits 350°F, you're ready. Drop in a little batter—if it sizzles right away, you’re good.

Step 06

Dump all the dry stuff in a bowl: flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne if you're using it, salt, and pepper. Slowly pour in the cold club soda, stirring till it looks like pancake batter.

Step 07

Stir mayo, pickle relish, Dijon, lemon juice, garlic powder, and some salt and pepper together in a small bowl. Chill it till you're ready to spread.

Extra Information

  1. Cold club soda keeps your batter light and extra crispy
  2. Cook your fish in batches so the oil doesn’t lose too much heat
  3. For less mess, bake your coated fish at 425°F for about 15-18 minutes

Essential Tools

  • Big skillet or a heavy pan
  • Slotted spoon or a pair of tongs
  • Paper towels for draining
  • Mixing bowls for batter and sauce
  • Thermometer (helpful, but not a must)

Allergen Details

Review every item for allergen risks. Reach out to a healthcare expert for any concerns.
  • Has fish (cod)
  • Has wheat/gluten from the flour and buns
  • Eggs in mayo (tartar sauce)