Name: Baked Cod Sandwich
Prep time: 15 min
Cook time: 5 min
Total time: 5 min
Yield: 4
Cuisine: American
Ingredients: 4 cod fillets thawed; ⅓ cup all purpose flour; 1 egg; 1 tablespoon water; ⅓ cup breadcrumbs plain, whole wheat or panko; 1 ½ teaspoon smoked paprika; 1 teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon salt; ¼ teaspoon cayenne; ½ cup oil canola, olive oil, or avocado oil work best; 4 burger buns; toppings of choice lettuce, tomato, onion, pickles, etc.; 1 cup coleslaw mix; 2 tablespoon mayonnaise or more; 1 teaspoon apple cider vinegar; ¼ teaspoon sugar; ½ cup plain yogurt; 3 tablespoon hot sauce

This Baked Cod Sandwich is one of those easy, satisfying meals that hits the spot every single time.

It’s all about that perfect contrast: the golden, crunchy crust on the outside, and tender, flaky fish on the inside. Top it with a quick, tangy coleslaw and a spicy yogurt sauce, and you’ve got yourself a fish sandwich that rivals anything from your favorite seafood shack—except it’s homemade and ready in minutes.

Why You’ll Love It

If you’ve been stuck in a salmon rut (no shame—I love salmon, too!), this is a great way to mix things up.

Cod is budget-friendly, mild enough to please everyone at the table, and holds up beautifully to frying. It’s also super fast: this entire sandwich comes together in about 15 minutes.

The breading has the perfect crunch thanks to flour and panko breadcrumbs, and you can fry it up in a pan or bake it for a lighter option. Top it off with a spicy yogurt sauce and a simple, creamy coleslaw, and dinner is done.

Ingredients Insights

Cod:
Fresh or frozen both work—just make sure frozen fillets are fully thawed before cooking. Cod is mild, flaky, and perfect for breading.

Flour:
Helps the egg wash and breadcrumbs stick to the fish. All-purpose or a gluten-free blend both work great.

Breadcrumbs:
I love using panko for extra crunch, but plain or whole wheat breadcrumbs work too.

Egg:
Essential for helping the breading adhere. Don’t skip it!

Spices:
Smoked paprika, garlic powder, onion powder, salt, and cayenne create a flavorful crust with just a hint of heat. Adjust the cayenne if you want it milder.

Coleslaw Mix:
Grab a bag of pre-shredded cabbage mix for convenience. Mix it with mayo and a splash of vinegar for an easy, tangy slaw.

Spicy Yogurt Sauce:
Literally just yogurt and hot sauce—simple, but so good. Adjust the heat level to your liking.

Tips and Tricks

Dry the Fish Well: Patting the cod dry with paper towels helps the coating stick better.
Assembly Line Setup: Have your flour, egg wash, and breadcrumb-spice mix ready to go in separate bowls before you start coating the fish. It makes the process quick and tidy.
Hot Oil for Frying: Make sure your oil is hot enough (medium-high heat) so the breading crisps quickly without soaking up too much oil.
Customize the Sauce: Not a fan of heat? Skip the hot sauce or use a mild version. Or try other sauces like tartar sauce, spicy avocado dressing, or chipotle aioli.
Use Other Fish: This method works well with halibut, grouper, or even tilapia—just adjust the cook time based on thickness.

Make Ahead Tips

You can prep parts of this recipe ahead of time to make dinner even faster:

Mix the spicy yogurt sauce in advance and keep it in the fridge.
Toss together the coleslaw early—it actually gets better as it sits and the flavors meld.
Even the breadcrumb mixture can be prepped and stored in an airtight container.

Then, when you’re ready to cook, just coat the fish and fry or bake.

Serving Suggestions

This Crispy Cod Sandwich is already pretty perfect on its own, but it pairs beautifully with simple sides:

Air Fryer Sweet Potato Fries
Zucchini Corn Fritters
Sautéed Asparagus
Braised Greens
Grilled Corn Kale Salad
Honey Roasted Tomatoes

Or just serve it with classic chips or a simple green salad for an easy dinner.

Storage

Refrigerator:
Cooked fish will keep well in the fridge for up to 3 days.

Reheating:
For best results, reheat in a skillet over medium heat for about a minute per side. This keeps the breading nice and crispy. The microwave will work in a pinch, but it’ll soften the crust.

FAQs

Can I bake it instead of frying?
Yes! It won’t be quite as crispy, but it’s still delicious. Place breaded cod on a wire rack over a foil-lined baking sheet and bake at 425°F for 15–20 minutes.

Can I cook it in the air fryer?
Definitely. Air fry at 400°F for 12–15 minutes, flipping halfway through.

What if I don’t want it spicy?
Easy fix. Just reduce the smoked paprika and omit the cayenne in the breading. For the sauce, skip the hot sauce or use a mild one.

What other fish can I use?
Halibut, grouper, or even tilapia work well. Just adjust the cooking time since thinner fillets cook faster.

What are good toppings besides coleslaw?
Try tartar sauce, lettuce, tomato slices, pickles, or even a slice of American cheese. It’s your sandwich—make it yours!

Final Thought

This Crispy Cod Sandwich is one of those recipes that proves homemade doesn’t have to be complicated.

It’s quick, satisfying, and full of flavor with that irresistible combination of crunchy breading and tender, flaky fish inside. Pile it high on a bun with creamy slaw and a spicy sauce, and you’ve got a sandwich that feels like a treat, even on a busy weeknight.

Yield: 4