Ingredients:

  • 1 lb cod fillets, cut into 4 sandwich-sized portions
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp vegetable oil
  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1 cup cold lager or club soda
  • 1/4 tsp cayenne pepper
  • 1/2 cup mayonnaise
  • 2 tbsp capers, minced
  • 1 tbsp fresh dill, chopped
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 4 brioche buns, split
  • 2 tbsp unsalted butter, melted
  • 4 leaves romaine lettuce
  • 1 tomato, sliced thin

Instructions:

  1. Pat the cod fillets aggressively dry with paper towels. Season both sides with salt and pepper, then lightly brush each fillet with a small amount of vegetable oil to ensure batter adhesion.
  2. In a large mixing bowl, whisk together flour, cornstarch, baking powder, garlic powder, and cayenne pepper. Slowly pour in the ice-cold beer or club soda, whisking until just combined, leaving a few small lumps.
  3. Heat 2 inches of neutral oil in a cast iron skillet or deep fryer to 375°F (190°C).
  4. Dip the seasoned fish fillets into the flour, then into the wet batter, allowing excess to drip off. Gently lower into the hot oil and fry for 3–5 minutes per side until the crust is mahogany-colored.
  5. Transfer fried fish immediately to a wire cooling rack to maintain crispiness.
  6. Prepare the tartar sauce by combining mayonnaise, minced capers, chopped fresh dill, lemon juice, and Dijon mustard.
  7. Brush the cut sides of the brioche buns with melted butter and toast in a pan until golden brown.
  8. Assemble the sandwiches by spreading tartar sauce on the bottom bun, adding lettuce and tomato, placing the crispy cod on top, and closing with the top bun.