fish sandwich

Ingredients

• 1 pound cod fillets, cut into 6-8 inch pieces
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup buttermilk
• 1/2 cup cornstarch
• Vegetable oil, for frying
• 6 hamburger buns
• 1/2 cup tartar sauce
• Lemon wedges, for serving

Instructions

1. In a shallow dish, whisk together the flour, salt, and pepper.
2. In a separate bowl, pour the buttermilk.
3. Dip each fish piece into the buttermilk, then dredge in the flour mixture, ensuring it is fully coated.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Carefully place the battered fish in the hot oil, ensuring not to overcrowd the pan.
6. Fry for 3-4 minutes per side, or until golden brown and cooked through.
7. Remove the fish from the skillet and place on a paper towel-lined plate to drain excess oil.
8. Toast the hamburger buns.
9. Assemble the sandwiches with fish, tartar sauce, and a lemon wedge.

Notes

• For extra crispy fish, you can double dredge the fish - once in the buttermilk and then again in the flour mixture.
• Use a thermometer to ensure the fish reaches an internal temperature of 145°F (63°C).
• Store leftover fish sandwiches in the refrigerator for up to 3 days. Reheat gently in a skillet or oven.
• To prevent soggy buns, lightly butter the insides of the buns before toasting.