Best Fried Fish Sandwich

A close-up view of a fried fish sandwich that includes homemade tartar sauce, a slice tomatoes, green leaf lettuce, and bread and butter pickles on a toasted hamburger bun.

Course: Lunch / Dinner, Sandwich

Cuisine: American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: people

Calories: 717kcal

Author: Kris Longwell

This Fried Fish Sandwich is one of the tastiest sammies on the planet. And it only takes about 30 minutes to make. Flash fry the fish in some oil, and it doesn't come out greasy at all. We love using Panko bread crumbs for extra crispy and crunchy. The homemade tartar sauce puts it over the top!

Print Recipe

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 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 crumbs, 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

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

Cod can be found in the seafood section of most well-stocked supermarkets. If using frozen, be sure to let it thaw completely before dredging and frying. You could also substitute haddock, grouper, or catfish.

To prepare this in the oven, preheat oven to 350°F. Brush 2 tablespoon melted butter in a baking pan and bake the filets for 10 to 12 minutes. Brush 2 more tbsps of melted butter in the pan, flip the filets, and bake for another 10 to 12 minutes, until lightly browned and crispy.

Leftover fried filets will keep covered in the fridge for up to 3 or 4 days. Reheat in a 350°F oven for about 15 to 20 minutes, until heated through and the breading is sizzling a little.

Nutrition