This cod fish sandwich recipe is simple and yet, so restaurant-style that you’re gonna get a lot of high fives after this one. Just simply mouthwatering. You can choose a rockfish or cod sandwich recipe as both selections are flaky, meaty, and perfect for making pan seared or grilled fish sandwiches in less than twenty minutes! Brunch just got leveled up.
This cod fish sandwich is my absolute favorite because it’s very doable and doesn’t require a lot of prepping or time to make it.
When I’m feeding my family, this is a real go-to for the simple fact that it’s five star without me feeling like I’m spending all day in the kitchen or having to do a major clean up.
I like this recipe most for sunny days, brunch gatherings, and for potluck style. This is a good one in addition to my favorites like coconut poached fish, 9 minute air fryer salmon bites, or firecracker salmon.
What is a Rockfish or Cod Fish Sandwich
It’s like the restaurant came over to deliver your fish sandwich. The ingredients are simple, the method is fast, and it all highlights the fish without overpowering it with overdoing ingredients.
This rockfish or cod fish sandwich recipe uses fresh fish, perfectly seasoned with a hint of spice and I even add gochugaru…although it’s optional if you don’t have it.
There is no cheese in this fish sandwich recipe (but add it if you love it).
The fish is pan seared and that’s what is super simple. This doesn’t require grilling, mess, frying, or excess oil. Pan searing results in a perfectly goldened fish without fuss, and it’s done in less than ten minutes.
The tartar sauce is homemade, and that’s a big elevation for this recipe. Oh, remember I said easy? The tartar sauce doesn’t take more than five minutes. You’ll appreciate a natural homemade sauce to amp up the freshness and flavors in this lip-smacking sandwich.
What is Rockfish and Cod
I state both options because they have a similar flavor profile and texture, perfect for sandwich making.
This recipe used rockfish because my local grocery has wild rockfish, but I have used both and they are equally excellent.
- Both rockfish and cod have a mild and slightly sweet flavor, making them versatile for various cooking methods.
- They are both flaky white fish, which makes them suitable for grilling, pan-searing, or baking.
- Rockfish and cod have firm flesh, allowing them to hold up well in sandwiches without becoming mushy.
- These two fish varieties can be easily seasoned with a variety of herbs and spices without overpowering their natural taste.
- They are low in fat, making them healthy choices for those seeking lighter meal options.
- The texture of both fish remains tender and juicy when cooked properly, making them enjoyable to eat in sandwiches.
- These fish types are readily available in many regions, allowing for easy accessibility to fresh or frozen fillets for cooking. Throughly thaw filets before using.
Ingredients
Let’s make the perfect cod fish sandwich recipe. While sandwiches are versatile, the particular combination of ingredients listed makes this version stand out so I don’t have too many substitutions. Create an awesome meal with these following ingredients:
- Fresh cod or rockfish filets
- High Heat Tolerant Oil – Avocado, canola, vegetable, coconut, peanut
- Brioche Bun – I feel this is essential, however, you can use your favorite soft bun.
- Butter
- Arugula – If you don’t like arugula, sub greens. I don’t recommend iceberg as it’s too watery. Arugula really compliments the sauce and buttery bun with it’s peppery notes.
- Red Cabbage – sliced very thin; a mandolin works great to save time
- Tomato – cut into tiny cubes
- Shallot – minced
Seasoning:
- Garlic Powder
- Onion Powder
- Oregano
- Gochugaru – If you don’t have this use paprika. You have to use either gochugaru or paprika, choose one or the other.
- Salt
- Black Ground Pepper
- Brown Sugar
- Cayenne Pepper – optional
Tartar Sauce:
- Real mayonnaise
- Fresh Lemon Juice – fresh squeezed
- Dill Pickle – mince
- Dill Pickle Juice
- Salt
- Pepper
- Fresh Dill – mince
- Apple Cider Vinegar
Equipment
- Large Pan – My go to is my inexpensive carbon steel Lodge pan that works wonders for searing and making lots of recipes, or use your fave pan.
- Large Spatula
- Whisk
- Chef’s Knife
- Bowl
- Small bowl
- Plate
Instructions
Follow these step by step instructions to make a mouthwatering cod sandwich.
- Make the tartar sauce. This sauce is less thick since it is for the sandwich or use as a dip. Mix the mayo, chopped up dill, minced dill pickle, a little dill pickle juice, fresh lemon juice, apple cider vinegar, salt, and pepper. Whisk well and refrigerate.
- Slice thin the red cabbage. I use a mandolin so it takes just a few seconds.
- Mince the tomato and shallot and set aside.
- Season the fish. Put all the seasoning in a small bowl and mix. Then pat the fish filets dry, and gently sprinkle and rub the seasoning all over the fish on both sides.
- Heat the pan well, medium-high heat. Add oil. Place down the fish. Sear each side, 4 minutes per side or until the seasoning is seared and browned. Use a large spatula to turn the fish, otherwise it’s so flaky and will break.
- Remove the fish from the pan onto a separate plate.
- Spread a little butter on the inside of the brioche buns and put them on the same pan. No need to clean the pan. Toast the buns.
Assemble
- Take the red cabbage and mix with several scoops of the tartar sauce and add in the minced tomato and shallot. Mix well and make it a creamy cabbage mixture, to your preference.
- Layer the cabbage mixture on the toasted bun. Then layer some arugula.
- Lastly, place a nice piece of the fish on top. Enjoy!
Mouthwatering Cod Fish Sandwich Recipe
Equipment
- 1 large pan
- 1 Large Spatula
- 1 whisk
- 1 bowl
- 1 small bowl
- 1 plate
Ingredients
- 1 lb Fresh Cod or Rockfish filets
- 1 tbsp High Heat Tolerant Oil Avocado, canola, vegetable, coconut, peanut
- 4 Brioche Buns
- 1 tsp Butter
- 1 cup Arugula
- 1½ cup Red Cabbage slice thin
- 2 tbsp Tomato cut into tiny cubes
- 1½ tbsp Shallot minced
Seasoning
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 2 tsp Gochugaru – If you don’t have this use paprika. You have to use either gochugaru or paprika choose one or the other.
- 1 tsp Oregano
- ¾ tbsp Brown Sugar
- 1 pinch Cayenne Pepper – optional
- Salt to taste
- Black Ground Pepper to taste
Tartar Sauce
- ½ cup Real mayonnaise
- ½ tbsp Fresh Lemon Juice – fresh squeezed
- 1 tbsp Dill Pickle – mince
- ½ tbsp Dill Pickle Juice
- ½ tbsp Fresh Dill – mince
- ½ tsp Apple Cider Vinegar
- Salt to taste
- Pepper to taste
Instructions
- Make the tartar sauce. This sauce is less thick since it is for the sandwich or use as a dip. Mix the mayo, chopped up dill, minced dill pickle, a little dill pickle juice, fresh lemon juice, apple cider vinegar, salt, and pepper. Whisk well and refrigerate.½ cup Real mayonnaise, ½ tbsp Fresh Lemon Juice – fresh squeezed, 1 tbsp Dill Pickle – mince, ½ tbsp Dill Pickle Juice, Salt, Pepper, ½ tbsp Fresh Dill – mince, ½ tsp Apple Cider Vinegar
- Slice thin the red cabbage. I use a mandolin so it takes just a few seconds.1½ cup Red Cabbage
- Mince the tomato and shallot and set aside.2 tbsp Tomato, 1½ tbsp Shallot
Pan Sear Fish
- Season the fish. Put all the seasoning in a small bowl and mix. Then pat the fish filets dry, and gently sprinkle and rub the seasoning all over the fish on both sides.2 tsp Garlic Powder, 2 tsp Onion Powder, 1 tsp Oregano, 2 tsp Gochugaru – If you don’t have this use paprika. You have to use either gochugaru or paprika, Salt, Black Ground Pepper, ¾ tbsp Brown Sugar, 1 pinch Cayenne Pepper – optional, 1 lb Fresh Cod or Rockfish filets
- Heat the pan well medium-high heat. Add oil. Place down the fish.1 tbsp High Heat Tolerant Oil
- Sear each side, 4 minutes per side or until the seasoning is seared and browned. Use a large spatula to turn the fish, otherwise it's so flaky and will break. Only turn the fish one time.
- Remove the fish from the pan onto a separate plate.
- Spread a little butter on the inside of the brioche buns and put them on the same pan. Toast the buns.No need to clean the pan.4 Brioche Buns, 1 tsp Butter
Assemble
- Take the red cabbage and mix with several scoops of the tartar sauce and add in the minced tomato and shallot. Mix well and make it a creamy cabbage mixture, to your preference.
- Layer the cabbage mixture on the toasted bun. Then layer some arugula.Lastly, place a nice piece of the fish on top. Enjoy!1 cup Arugula
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