Crispy And Golden Copycat Culver's Atlantic Cod Sandwich Recipe

Ingredients

• 45 mlmayonnaise
• 15 mlfinely chopped dill pickles or drained dill relish
• 5 mllemon juice
• 2.5 mlDijon mustard
• 2.5 mlWorcestershire sauce
• 5 mlminced dill
• 1 pinchsalt
• 1 pinchblack pepper
• 40 g (¼ cup + 1 tablespoon)plain flour, divided
• 16 g (2 tablespoons)cornflour, divided
• ½ teaspoonsalt, divided
• ¼ teaspoonblack pepper, divided
• ¼ teaspoonbaking powder
• ¼ teaspoongarlic powder
• ¼ teaspoononion powder
• ¼ teaspoonsweet paprika
• 60 ml (¼ cup)beer
• Enough to submerge the fishvegetable oil, for frying
• 2 fillets (170 g each; 6 oz each)cod
• 2small hoagie rolls
• 15 g (1 tablespoon)butter
• 2lettuce leaves
• 25 g (¼ cup)shredded yellow Cheddar cheese

Instructions

1. 1

   Mix the tartar sauce

   Whisk the mayonnaise, pickles or relish, lemon juice, Dijon, Worcestershire sauce, dill, a pinch of salt and a pinch of black pepper together. Refrigerate until needed.

2. 2

   Mix the dry coating

   In a bowl, whisk 1½ tablespoons of the flour with 1 tablespoon of the cornflour and a pinch each of salt and black pepper. Set aside.

3. 3

   Prepare the batter

   In a second bowl, whisk the remaining ¼ cup of flour and 1 tablespoon of cornflour with the remaining salt and pepper, baking powder, garlic powder, onion powder and paprika.

4. 4

   Add the beer

   Pour in the beer gradually, whisking until smooth, then refrigerate the batter until needed. If it is too thick, mix in 1–2 teaspoons more beer; it should remain thick and barely drip from the fish.

5. 5

   Heat the oil

   Pour enough oil into a medium, heavy-based pot to submerge the fish. Heat it to 190°C (375°F).

6. 6

   Coat the cod

   While the oil heats, cover all sides of the cod fillets with the flour and cornflour mixture.

7. 7

   Dip in batter

   Once the oil reaches temperature, dip each fillet into the beer batter until fully coated. Let the excess batter drip away.

8. 8

   Fry until golden

   Carefully lower the fillets into the hot oil with tongs or a slotted spoon, keeping them in a single layer. Fry for 2–3 minutes per side, until golden and crisp, working in batches rather than crowding the pot.

9. 9

   Drain the fish

   Lift the cooked fillets from the oil and place them on a paper-towel-lined dish to blot.

10. 10

    Toast the rolls

    While the fish fries, cut the rolls in half lengthways and toast them lightly.

11. 11

    Butter the rolls

    Spread the butter over the inside of the top and bottom halves of each roll.

12. 12

    Add the sauce

    Spread half of the tartar sauce over the bottom half of each roll.

13. 13

    Layer the toppings

    Place one lettuce leaf and 2 tablespoons of cheese on the tartar sauce in each roll.

14. 14

    Assemble the sandwiches

    Set one fried cod fillet on the cheese in each roll, then close the sandwiches.

15. 15

    Serve straight away

    Serve the sandwiches immediately.

What is a cod sandwich?

A cod sandwich is a popular American-style meal built around a fillet of fried fish in a soft roll. This version takes inspiration from fast-food fish sandwiches, pairing beer-battered cod with tartar sauce and crisp lettuce.

The homemade sauce brings dill, pickle and lemon flavours, while cheddar adds a savoury finish. Toasting the rolls helps them hold the toppings and gives the sandwich a little contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1037 calories, 39g protein, 43g carbs, 78g fat.

The rolls and flour-based batter provide most of the carbohydrates, while the frying oil, mayonnaise and butter contribute much of the fat. Cod supplies the protein, with some additional protein from the cheddar. Add a green salad or extra lettuce on the side to balance the plate with something fresh.

Why use two coatings?

Dry base: the light flour and cornflour coating gives the wet batter something to cling to. Coat all sides of the cod before dipping it.

Beer batter: flour, cornflour and baking powder form a thick coating that fries crisp around the fish. Keep it chilled until you are ready to use it.

Getting the batter right

Consistency: whisk in the beer gradually so the batter stays smooth and thick. It should cling to the fillet and barely drip off; add only 1–2 teaspoons more beer if it needs loosening.

Coating: let excess batter drip away before frying. This helps avoid a heavy, uneven layer around the fish.

Frying to a crisp finish

Oil temperature: heat the oil to 190°C (375°F) before adding the fish, as directed. Fry in a single layer and cook in batches if needed rather than crowding the pot.

Doneness cue: the recipe calls for 2–3 minutes per side, until the coating is golden and crisp. Lift the fillets out carefully and blot them on kitchen paper.

Building the sandwich

Toasted rolls: split and lightly toast the rolls while the fish fries, then butter their cut sides. They should be ready for assembly as soon as the cod is drained.

Layering: spread tartar sauce on the bottom half, add lettuce and cheddar, then top with a fillet. Serve promptly to enjoy the contrast between the crisp coating and soft roll.

What to serve alongside

A simple green salad or crunchy coleslaw makes a fresh counterpoint to the fried fish and rich sauce. For a more substantial meal, serve with chips or potato wedges.

Keep any extra sauce at the table for dipping, rather than adding so much to the roll that the coating softens.

Recipe notes & tips

• Chill the tartar sauce and batter until you are ready to cook.
• Pat the cod dry before coating so the flour mixture can adhere evenly.
• Use a thermometer to check that the oil reaches 190°C (375°F).
• Fry the fillets in a single layer and in batches if the pot is crowded.
• Toast the rolls while the fish cooks so the sandwiches can be assembled promptly.
• Blot the fried fish briefly before placing it in the rolls.

Variations

• Add extra dill: stir a little more minced dill into the tartar sauce.
• Use relish: choose drained dill relish instead of chopped pickles for a smoother sauce.
• Change the cheese: use another mild, melting cheese in place of yellow Cheddar.
• Add a lemon finish: serve lemon wedges alongside the sandwiches.
• Make it spicier: add a pinch of chilli powder to the dry batter mixture.

Common mistakes to avoid

• Batter too thin: add no extra beer unless needed, as it should cling thickly to the cod.
• Oil not hot enough: wait for it to reach 190°C (375°F) before frying.
• Crowded pot: fry in batches so the fillets can sit in a single layer.
• Uneven coating: cover every side of the fish with the dry mixture before dipping it in batter.
• Soggy coating: drain the fillets on kitchen paper and assemble just before serving.
• Overfilled roll: use the specified sauce and toppings so the sandwich closes neatly.

How to store

These sandwiches are best eaten immediately, while the fish is crisp. Refrigerate leftover fish and tartar sauce separately in covered containers and use within 1 day; reheat the fish in an oven until hot, rather than microwaving it, to help restore some crispness. Assemble fresh rolls when ready to eat.

Frequently asked questions