This pan-fried cod sandwich will help you bring home the taste of the German coast. Yes, Germany does have ocean access and it's one of my favorite places ever!
And that fresh, homemade pickle and herb forward remoulade sauce... is finger-licking good! I can't get enough of it and I know you will love it too!
What is a Fischbrötchen?
If you’ve ever visited Germany’s northern coast, think Hamburg or any little seaside town along the Nordsee or Ostsee, then you’ve most definitely seen Fischbrötchen sold at a local Imbiss (the OG food trucks) or fish markets.
They’re humble and packed with flavor: fish (usually herring, mackerel, or cod), lettuce or onions, and a creamy sauce all tucked inside a crusty roll.
This version? It’s my personal take with pan-fried breaded cod (called Backfisch), crisp lettuce, and a remoulade sauce that’s bright, herby, and packed with apple, cornichons, and parsley. All that on a toasted brioche bun or (if you have the time!) a homemade Weizenbrötchen.
My Remoulade Sauce Is the Star
Let’s talk about that sauce. It’s creamy. It’s tangy. It’s full of texture from chopped cornichons, hard-boiled egg, and diced apple. And it makes this sandwich feel like something you’d get with your feet in the sand and salty air in your hair.
I always make extra remoulade (also called tartar sauce) to serve on the side!
How To Make This German Cod Sandwich
This recipe makes 2 fish sandwiches, perfect for lunch or a fun dinner. It comes together in about 30 minutes, including the homemade sauce.
You’ll need:
- Cod fillets. Skins should be removed from these babies!
- Eggs. For breading AND to go in your remoulade sauce!
- Flour. For breading. I use all-purpose flour.
- Breadcrumbs. I like using regular white breadcrumbs here.
- Pickles. I love using the perfectly seasoned cornichon pickles for this remoulade.
- Apple. Adds the perfect refreshing crunch!
- Greek yogurt. Adds creamy tang.
- Mayo. Adds even more creaminess!
- Lemon juice is a must to bring in brightness
- Pickle juice helps to add tang and spice.
- Butter lettuce for serving.
- Brioche buns for serving, or my crunchy German white rolls called Weizenbrötchen!
The cod gets a simple dredge and fry treatment (aka flour > egg > breadcrumbs > pan), and the remoulade comes togethersuper fast. Toast your buns, layer them up, and enjoy warm!
Serving Tips
I love serving these sandwiches with:
- A cold German beer (or a Radler!)
- A side of Oma's creamy potato salad or crispy fries tossed in German French fry seasoning
- Extra pickles
- Extra remoulade sauce for dipping
And honestly? They’re just as good cold the next day, but reheating in the oven to help get the crisp back is easy enough! Simply place on a wire rack and heat at 350 Fahrenheit (180 Celsius) for 10 minutes.
Hungry for More German Sandwich Inspiration?
Toast Hawaii is one of Germany's most iconic childhood open-faced sandwiches and our family loves it so much!
Try my Schnitzel sandwich for a fun twist on Germany's favorite Schnitzel.
My chicken Döner Kebab is better than most Döner sandwiches I've had in Germany!
German Cod Sandwiches Recipe (Fischbrötchen)
Ingredients
Remoulade Sauce
- 1 egg size US large
- 4 cornichon pickles
- ½ apple not too sweet
- 2 tablespoon mayo
- 100 g whole milk Greek yogurt
- 1 tablespoon pickle juice
- 1 teaspoon fresh lemon juice
- ¼ c chopped, fresh parsley
Fish
- 1 egg size US large
- 2 tablespoon milk
- 2 cod fillets
- 40 g flour
- 40 g breadcrumbs
Serving
- 20 g butter
- 20 g avocado oil
- 2 brioche rolls also great are my crusty white rolls if you have time to make them!
- 2 large leaves of butter lettuce
Instructions
- Boil one egg until hard and peel while running cold water over it. Finely dice with some cornichons (I used 4 small cornichons). Remove core and finely dice half the apple. Combine mayo, yogurt, pickle juice, lemon juice and season to taste with salt and pepper. Chop the parsley and stir in.1 egg, 4 cornichon pickles, ½ apple, 2 tablespoon mayo, 100 g whole milk Greek yogurt, 1 tablespoon pickle juice, 1 teaspoon fresh lemon juice, ¼ c chopped, fresh parsley
- Whisk the egg with some milk and salt and transfer to a deep plate or shallow bowl. Pour some flour and some breadcrumbs onto two separate plates. Dust the fish in flour, then coat in the egg mixture and finally coat in the breadcrumbs. Heat butter in a skillet over medium heat and cook the fish for 4 to 5 minutes on each side. Transfer to a clean plate covered in paper towel.1 egg, 2 tablespoon milk, 2 cod fillets, 40 g flour, 40 g breadcrumbs, 20 g butter, 20 g avocado oil
- Half the rolls and lightly toast them in the skillet or in a toaster. Add some lettuce to the bottom of the roll, then add the fish, then the remoulade sauce and close the sandwich with the second half of the roll. Serve the remaining remoulade sauce on the side.2 brioche rolls, 2 large leaves of butter lettuce
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