If you’re a fan of classic fish and chips, get ready to meet your new favorite meal. This Best Fried Fish Sandwich takes everything you love about that golden, crispy crunch and packs it into a toasted bun. It’s incredibly simple to whip up, but the balance of flaky fish and our zesty homemade tartar sauce creates a flavor profile that is truly next-level.
Jump to:
🐟 The Ingredients
This recipe relies on high-quality staples and vibrant, fresh toppings to elevate a simple classic into a gourmet experience. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Cod: Haddock, Halibut, or Pollock are great alternatives.
- Panko: Provides the best crunch; sub with crushed crackers if needed.
- Brioche Buns: Use potato rolls for a similarly soft, buttery texture.
- Pickles: Swap Bread & Butter for Dill if you prefer savory over sweet.
- Vegetable Oil: Canola or Peanut oil also works well for high-heat frying.
- Tartar Sauce: Homemade is easy and so good. However, if you are using store-bought, add a squeeze of fresh lemon to brighten the flavor.
Refer to the recipe card (with video) below for a full list of ingredients and measurements.
📌 Tips and Tricks for the Perfect Fried Fish Sandwich
- Pat the Fish Dry: Use paper towels to remove excess moisture from the cod before dredging; this ensures the flour sticks and the breading doesn’t peel off.
- Check Your Oil Temp: Aim for 350°F–375°F. If the oil is too cool, the fish will soak up grease; if it’s too hot, the Panko will burn before the fish is cooked through.
- Don’t Overcrowd the Pan: Fry in batches. Adding too many pieces at once drops the oil temperature, resulting in soggy breading.
- Use a Wire Rack: Instead of draining the fish on paper towels (which can trap steam), place them on a wire cooling rack to keep every side perfectly crispy.
- Toast the Bun: Lightly butter and toast your brioche buns. This creates a barrier that prevents the tartar sauce and juices from making the bread mushy.
- Season Immediately: Sprinkle a tiny pinch of salt over the fish the moment it comes out of the oil so it sticks to the hot surface.
- Chill the Sauce: If possible, make the tartar sauce 30 minutes ahead of time and keep it in the fridge to let the flavors meld.
👩🏼🍳 How To Make the Best Fried Fish Sandwich
- Step 1: Pat the cod filets dry with paper towels and then liberally season them all over with salt and pepper.
- Step 2: Dredge the seasone fielts through the flour in a shallow pan.
- Step 3: Submerge the filets into the egg bath (eggs plus water) and turn to fully coat.
- Step 4: Dredge the filets through Panko breadcrumbs seasoned with salt and pepper until fully coated. Place breaded filets on a wire rack.
- Step 5: Fry the filets in 350°F oil until golden, about 2 to 3 minutes. Letthem drain on a wire rack or on paper towels.
- Step 6: Toast the buns and then build the sandwiches with all the desired fixings!
Expert Tip: The Bread Cube Test
If you don’t have a thermometer, no problem! Drop a small piece of white bread into the hot oil; if it turns golden brown in exactly 60 seconds, your oil is at the perfect frying temperature (roughly 360°F). If it browns in 30 seconds, it’s too hot; if it takes much longer than a minute, it’s not hot enough!
🍽️ How To Serve
- The Classic Pairing: Serve alongside a pile of classic French fries or homemade crispy potato chips for that authentic “fish and chips” experience.
- Add a Fresh Crunch: A side of creamy coleslaw or a tangy cucumber salad perfectly balances the richness of the fried fish.
- Don’t forget the Lemon: Always serve with fresh lemon wedges on the side. A quick squeeze of juice right before the first bite cuts through the salt and brightens the whole sandwich.
- The Star Sauce: Slather a generous layer of chilled homemade tartar sauce on both the top and bottom buns. The cool, tangy creaminess provides the essential contrast to the hot, crispy fish. Save extra for serving in small, individual bowls for dipping!
- Perfect Drink Pairings: This sandwich pairs beautifully with a cold, light lager, a crisp Sauvignon Blanc, or a tall glass of sparkling lemonade.
- Serve Immediately: For the ultimate experience, assemble and eat these sandwiches while the fish is still hot, and the breading is at its peak crunch.
🙋🏽♂️ Frequently Asked Questions
Cod is the top choice for its thick, flaky texture, but haddock, halibut, or pollock are also excellent, firm white options.
Toast the buns to create a barrier and place the lettuce on the bottom to shield the bread from heat and moisture.
Yes! Lightly spray the breaded fillets with oil and cook at 400°F for about 10–12 minutes, flipping halfway through until golden and crispy.
Crisp green leaf lettuce, sliced tomatoes, tangy bread and butter pickles, and a generous dollop of creamy tartar sauce provide the perfect balance of flavors.
For the best results, place the fillets in a 350°F oven or air fryer for 5–7 minutes to restore the crunch, then reassemble with fresh toppings and a new bun.
🥪 Other Amazing Sandwiches to Make at Home
Ready to make the best sandwich this side of any boardwalk anywhere? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Best Fried Fish Sandwich
Video
Ingredients
Do Ahead
- Tartar sauce click for recipe, or use store-bought
Prepare the Sandwiches
- Vegetable oil for frying
- 1 lb cod cut into 3" x 3" squares
- Kosher salt and freshly ground black pepper
- 1 cup all-purpose flour
- ½ cup water
- 2 eggs lightly beaten
- 2 cups Panko breadcrumbs Japanese bread crumbs*
- 4 brioche buns or hamburger buns
- Tomato sliced
- Green lettuce shredded, or torn into pieces
- Bread and butter pickles drained
Instructions
Prepare the Tartar Sauce
- Put together the tartar sauce at least 1 hour before preparing the sandwiches and up to 3 to 4 days in advance. (Keep in a jar, covered, in the fridge)Tartar sauce
Prepare the Sandwiches
- Pour enough oil into a sturdy skillet to cover about 1 inch up the side. Heat the oil to 350°F or until a small piece of bread tossed into the oil sizzles and browns within about 15 seconds.Vegetable oil
- Lightly season the fish fillets with salt and pepper.1 lb cod, Kosher salt and freshly ground black pepper
- Place the flour in a pan or on a plate, mix the eggs with the water in a pan or medium bowl, and mix together the Panko with 1 teaspoon of salt in a medium bowl.1 cup all-purpose flour, ½ cup water, 2 eggs, 2 cups Panko breadcrumbs
- Dredge each fillet, starting with the flour, shaking off the excess.
- Submerge the filet into the egg mixture and then shake off the excess.
- Dredge the filet into the Panko breadcrumbs, helping the crumbs adhere with your fingers.
- Place the filets on a rack until ready to fry (can be kept in the refrigerator for up to 2 hours).
- Carefully place the filets in the hot oil, and fry until golden, about 2 to 3 minutes. Do this in batches, if necessary (don't overcrowd the filets in the hot oil).
- Remove fillets with metal tongs and place them on a paper towel-lined plate.
- Split the buns and lightly toast them on a hot skillet, griddle, or grill.4 brioche buns
- Spread the tartar sauce on each of the bottom buns, then add the lettuce, a filet, and top with tomato, pickles, and top bun. Sprinkle a little more salt and pepper on the tomato slices, if desired. Serve at once.Tomato, Green lettuce, Bread and butter pickles
Notes
Nutrition
POST UPDATE: This recipe was originally published in July 2017, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in June 2023.
Lisa says
So tonight will be the third time we’ve made this sandwich and we ADORE it! We have lived in the Isle of Man for the last 2 1/2 years where fish and chips rule (as with most of the UK) and this beats all the chippy shops hands down!
I look forward to making it at least once a month! Thank you so much for all the great recipes xxx
Kris Longwell says
Lisa! We can’t even begin to say how happy this makes us! We came up with this recipe one afternoon when we were in the mood for a fried fish sammy, and we immediately said: “this needs to go on the blog..and we hope people try it and love it as much as we do!” Thank you for trying it and letting us know! xoxo
Junell says
Another delicious recipe and easy to follow. Will definitely make again
Kris Longwell says
Junell! You are on a roll! LOVE IT! This fried fish sandwich is absolutely one of our all-time favorite sandwiches! We are so glad you made it and enjoyed it, too! And again…thank you so much for sharing and for the awesome review! xoxo
GrammaSue says
My husband and I made this yesterday for a late lunch. The only thing I did differently was I used 2 egg whites beaten with a little water till frothy. We have found that it works better with egg whites rather than the entire eggs beaten. Just our personal preference. I did mix salt pepper and lemon pepper with the panko for flavor. This entire method works out beautifully and makes the best and crispiest fish ever. We used Cod (and was shocked that the 2 frozen Cod fillets cost $10.00 !! haha). Thanks so much for this recipe an we wish you both the best of success!!!
Kris Longwell says
Hi there!!! That is so wonderful to hear!! Sounds like you and your hubby had an absolutely wonderful lunch yesterday! Your modifications sound GREAT!! Thank you SO MUCH for letting us know and for the wonderful review! That truly means the world to us. Thank you again and please stay in touch!! All the very best, Kris & Wesley
Sioux Balow says
OMG, This fish sandwich was a truly delightfull, yummy, crispy, tasty, better than any fish sandwich I have ever ordered from a expensive restaurant. The perfect texture, and the fish were not covered up with heavy batter. It was light and delicious. All the condiments were perfect. We could also do,at the same time, jumbo shrimp, butterflied, using the same batter, when we are entertaining, along with a beautiful ice cold green salad or coleslaw. Thanks
again for all the wonderful, spot on, receipe’s.
krislongwell says
That is so wonderful to hear! We wondering how it turned out for you. So sorry about this extra ingredient in the list of ingredients. Thankfully it wasn’t some obscure ingredient that you had to search the globe for! So glad you enjoyed it. We really love it, too. And yes! This is great for shrimp. It’s also great for fried veggies, too! Thanks again for letting us know! Keep ’em coming and we’ll keep sending you new recipes to try! xoxo Kris & Wesley
Sioux Balow says
This fried fish sandwich made my mouth salivate immediately. LOVE the idea of the bread and butter pickles, and your choice of bread. Thanks for the delicious recipe for the tartar sauce. Going to make this very, very soon. You are also right about the dill, even fresh basil leaves, or a touch of fresh rosemary would add to this. I will comment on it, after, I make it. Thanks again
krislongwell says
Yes!! All sounds great. Please let us know how it turns out. This fish sandwich is so simple to make and through-the-roof delicious! Keep us posted!