Crispy Cod Sandwiches with Tartar Sauce & Iceberg Wedge Salad

Crispy Cod Sandwiches

with Tartar Sauce & Iceberg Wedge Salad

30 MIN
4 Servings
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From the Test Kitchen

In the mid-20th Century, America fell in love with a salad that was both elegant and incredibly easy to prepare: the wedge. It features large wedges of iceberg lettuce, whose broad, sturdy, deliciously crisp leaves create a perfect base for varied toppings. We’re using juicy cherry tomatoes, oniony chives and a drizzle of peppery vinaigrette. It’s the ultimate refreshing side for sandwiches of panko-breaded, pan-fried cod and creamy tartar sauce (a mayo-based condiment traditionally served with fish).

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  • Nutrition
    PER SERVING
  • Calories
    525 Cals (est.)
fresh
ingredients
Crispy Cod Sandwiches with Tartar Sauce & Iceberg Wedge Salad
Title
time-saving
tips & techniques
Champagne Vinegar
Capers
How To: Take the Bite out of Shallots
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the buns. Roughly chop the capers. Cut the chives into ¼-inch pieces. Remove and discard the outer layer of the lettuce head. Quarter the lettuce head, keeping each wedge intact; remove and discard the core. Separate 4 large leaves from the wedges. Quarter the tomatoes. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a bowl with the vinegar.

Bread the cod:
2 Bread the cod:

In a medium bowl, combine half the mustard and 2 tablespoons of water; season with salt and pepper to taste. Place the spice blend and breadcrumbs in 2 separate medium bowls; season each with salt and pepper. Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Working 1 at a time, thoroughly coat the seasoned fillets in the spice blend (shaking off any excess), then dip in the mustard-water mixture (letting the excess drip off), then coat in the breadcrumbs (pressing to adhere). Place the breaded fillets on a plate.

Cook the cod:
3 Cook the cod:

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Add the breaded cod fillets. Cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Carefully discard the oil and wipe out the pan.

Make the tartar sauce:
4 Make the tartar sauce:

While the cod cooks, in a bowl, combine the capers, mayonnaise, half the chives, half the shallot-vinegar mixture and half the remaining mustard. Stir to thoroughly combine; season with salt and pepper to taste.

Make the vinaigrette & salad:
5 Make the vinaigrette & salad:

While the cod continues to cook, stir the remaining mustard into the remaining shallot-vinegar mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. Place the lettuce wedges on a serving dish, cut sides up; season with salt and pepper. Top with the tomatoes and remaining chives. Drizzle with as much of the vinaigrette as you’d like (you may have extra); season with salt and pepper.

Finish & serve your dish:
6 Finish & serve your dish:

In the pan used to cook the cod, heat 2 teaspoons of olive oil on medium-high until hot. Add the buns, cut sides down. Toast 1 to 2 minutes, or until golden brown. Transfer to a clean, dry work surface. Place a lettuce leaf and a cooked cod fillet on each toasted bun bottom. Top with a spoonful of the tartar sauce and a toasted bun top. Transfer to a serving dish. Serve with the salad and remaining tartar sauce on the side. Enjoy!

Tips from Home Chefs

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Crispy Cod Sandwiches

Prepare the ingredients:
How To: Take the Bite out of Shallots
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the buns. Roughly chop the capers. Cut the chives into ¼-inch pieces. Remove and discard the outer layer of the lettuce head. Quarter the lettuce head, keeping each wedge intact; remove and discard the core. Separate 4 large leaves from the wedges. Quarter the tomatoes. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a bowl with the vinegar.

2 Bread the cod:

In a medium bowl, combine half the mustard and 2 tablespoons of water; season with salt and pepper to taste. Place the spice blend and breadcrumbs in 2 separate medium bowls; season each with salt and pepper. Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Working 1 at a time, thoroughly coat the seasoned fillets in the spice blend (shaking off any excess), then dip in the mustard-water mixture (letting the excess drip off), then coat in the breadcrumbs (pressing to adhere). Place the breaded fillets on a plate.

Bread the cod:
Cook the cod:
3 Cook the cod:

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Add the breaded cod fillets. Cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Carefully discard the oil and wipe out the pan.

4 Make the tartar sauce:

While the cod cooks, in a bowl, combine the capers, mayonnaise, half the chives, half the shallot-vinegar mixture and half the remaining mustard. Stir to thoroughly combine; season with salt and pepper to taste.

Make the tartar sauce:
Make the vinaigrette & salad:
5 Make the vinaigrette & salad:

While the cod continues to cook, stir the remaining mustard into the remaining shallot-vinegar mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. Place the lettuce wedges on a serving dish, cut sides up; season with salt and pepper. Top with the tomatoes and remaining chives. Drizzle with as much of the vinaigrette as you’d like (you may have extra); season with salt and pepper.

6 Finish & serve your dish:

In the pan used to cook the cod, heat 2 teaspoons of olive oil on medium-high until hot. Add the buns, cut sides down. Toast 1 to 2 minutes, or until golden brown. Transfer to a clean, dry work surface. Place a lettuce leaf and a cooked cod fillet on each toasted bun bottom. Top with a spoonful of the tartar sauce and a toasted bun top. Transfer to a serving dish. Serve with the salad and remaining tartar sauce on the side. Enjoy!

Finish & serve your dish:
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