Dinner

Crispy Fish Sandwich Recipe

Name: Crispy Fish Sandwich Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 white fish fillets (cod, tilapia, or haddock), about 4-6 oz each; 1 cup all-purpose flour (or gluten-free flour for gluten-free option); 1 teaspoon salt; 1/2 teaspoon black pepper; Optional spices: 1/2 teaspoon paprika, cayenne, or your choice; 2 large eggs; 2 tablespoons water or milk; 1 1/2 cups panko breadcrumbs (or gluten-free panko); 4 soft sandwich buns or brioche buns; 1 cup crisp lettuce leaves; 1 medium tomato, sliced; Pickles (sliced, to taste); Tartar sauce, mayonnaise, or zesty aioli, about 1/4 cup total; Vegetable or canola oil, enough for frying (about 2 cups)

ByLana Polati December 11, 2025December 11, 2025

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Introduction

This Crispy Fish Sandwich is a delicious and satisfying meal perfect for a quick weeknight dinner or a casual weekend treat. Featuring flaky white fish coated in a crunchy panko crust, it combines fresh veggies and a zesty sauce for a classic flavor everyone will love.

A close-up of a tall sandwich with three crispy golden fried chicken strips stacked inside a shiny toasted bun, with creamy white sauce with specks dripping over the top chicken strip, and light orange sauce spreading thickly on the inside of the bottom bun along with some fresh green lettuce peeking out; the sandwich sits on a dark wooden board, scattered with some golden French fries and small green parsley bits, all on a white marbled textured surface, photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 white fish fillets (cod, tilapia, or haddock), about 4-6 oz each
1 cup all-purpose flour (or gluten-free flour for gluten-free option)
1 teaspoon salt
1/2 teaspoon black pepper
Optional spices: 1/2 teaspoon paprika, cayenne, or your choice
2 large eggs
2 tablespoons water or milk
1 1/2 cups panko breadcrumbs (or gluten-free panko)
4 soft sandwich buns or brioche buns
1 cup crisp lettuce leaves
1 medium tomato, sliced
Pickles (sliced, to taste)
Tartar sauce, mayonnaise, or zesty aioli, about 1/4 cup total
Vegetable or canola oil, enough for frying (about 2 cups)

Instructions

Step 1: Pat your white fish fillets dry with paper towels to ensure the breading sticks well and fries up crisp.
Step 2: In a shallow dish, mix the flour with salt, pepper, and optional spices. In another bowl, beat the eggs with water or milk to make the egg wash.
Step 3: Dredge each fish fillet first in the seasoned flour, then dip into the egg wash, and finally coat evenly with panko breadcrumbs for maximum crunch.
Step 4: Heat oil in a deep skillet or frying pan to 350°F (175°C). Carefully fry each fillet for 3-4 minutes per side until golden brown and cooked through. Remove and place on paper towels to drain excess oil.
Step 5: Lightly toast the sandwich buns in a buttered pan or oven until warm and slightly crisp, adding a pleasant texture contrast.
Step 6: Spread your chosen sauce on both sides of the bun, layer crisp lettuce and tomato slices, add the crispy fish fillet, top with pickles or other favorite veggies, then close and serve immediately.

Tips & Variations

For extra flavor, add a pinch of garlic powder or old bay seasoning to the flour mixture.
Try swapping mayonnaise for a spicy sriracha mayo to add a kick.
Use gluten-free flour and breadcrumbs for a gluten-free version.
Serve with a side of coleslaw or fries for a classic pairing.

Storage

Store leftover fried fish separately in an airtight container in the refrigerator for up to 2 days. Reheat gently in an oven or toaster oven at 350°F (175°C) to keep the crust crispy. Avoid microwaving, as it can make the breading soggy. Assemble sandwiches fresh to maintain texture.

How to Serve

A close-up of a fried chicken sandwich with three crunchy golden-brown fried chicken fillets stacked inside a soft, shiny toasted bun. Between the chicken layers is a creamy white sauce with small herb bits, and below the bottom chicken fillet is a layer of thick, light orange sauce that drips slightly onto a layer of fresh green lettuce and the bun's base. The sandwich is placed on a dark wooden board with some scattered green herb flakes and a few crisp, golden French fries around it, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the fish instead of frying?

Yes, you can bake the breaded fish at 425°F (220°C) for about 15-20 minutes, flipping halfway, until golden and cooked through. It’s a healthier alternative but may not be as crispy as frying.

What’s the best type of fish for this sandwich?

White, mild-flavored fish like cod, tilapia, or haddock works best because they hold together well and have a clean taste that pairs nicely with the crunchy coating and fresh toppings.