Crunchy Cod Bun Bite (Printable Recipe Version)

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

# 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:

01 - Dig in right away while everything's hot. Squeeze lemon wedges over your fish for a pop of flavor.
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.
03 - Give your buns a light toast while the fish is cooking. This makes them extra tasty and gives a better bite.
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.
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.
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.
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:

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

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