Recipe courtesy of Brooklyn Fish Camp

Cod Sandwich

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 2 servings
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Two 5-ounce fillets line-caught Atlantic cod

1/2 cup whole milk

2 tablespoons all-purpose flour

2 tablespoons cracker flour

1 tablespoon oil

2 ciabatta rolls

Salt and freshly ground black pepper, to taste

House-made Remoulade, for serving, recipe follows

Red oak lettuce, for serving

Tomatoes, sliced, for serving

Red onions, sliced, for serving

Lemon juice, to taste, for serving

French fries, for serving, optional

House-made Remoulade:

1 cup mayonnaise

2 tablespoons capers

2 tablespoons cornichon pickles

1 ounce lemon juice

1/2 red onion, small dice

Freshly ground pepper


  1. Preheat the grill. 
  2. Place the cod fillets in the milk. Combine the flours in a mixing bowl, and then remove the fillets from the milk and dredge in the flour mixture. Heat the oil in a frying pan and saute the fish until golden brown and cooked through.  
  3. Halve the rolls lengthwise, sprinkle with salt and pepper and grill on both sides. Slather both slices with the House-made Remoulade, lettuce, tomatoes, red onions, more salt and pepper and a squeeze of lemon juice. Lay the cod onto the bread and cut the sandwiches on the bias. Be sure to serve with a tower of fresh-cut french fries. 
  4. Thoroughly combine the mayonnaise, capers, cornichons, lemon juice and red onions in a mixing bowl. Season with pepper.