Description
This Crispy Fish Sandwich recipe features perfectly breaded and fried white fish fillets served on toasted buns with crisp lettuce, fresh tomato slices, and tangy pickles. The crunchy panko coating delivers a satisfying texture, while the creamy tartar sauce or aioli complements the flavors beautifully. Ready in just 30 minutes, it’s an easy and delicious meal perfect for lunch or dinner.
Ingredients
Scale
Fish and Breading
- 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)
Sandwich Assembly
- 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
- Prepare the Fish: Pat your white fish fillets dry thoroughly with paper towels to ensure the breading adheres well and fries up nice and crispy.
- Season and Bread the Fish: In a shallow dish, combine the flour with salt, black pepper, and optional spices like paprika or cayenne. In a separate bowl, beat the eggs with water or milk to create the egg wash. 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 and texture.
- Fry the Fish: Heat vegetable or canola oil in a deep skillet or frying pan to 350°F (175°C). Carefully place each breaded fillet in the hot oil and fry for 3-4 minutes per side or until golden brown and cooked through. Use a slotted spoon or tongs to remove the fillets and drain them on paper towels to remove excess oil.
- Toast the Buns: While the fish fries, lightly toast the sandwich buns in a buttered pan or in the oven until they are warm and slightly crisp, enhancing the texture contrast in the sandwich.
- Assemble the Sandwich: Spread your choice of tartar sauce, mayonnaise, or zesty aioli on both sides of each toasted bun. Layer crisp lettuce leaves and fresh tomato slices on the bottom bun, place the crispy fish fillet on top, add sliced pickles or other preferred veggies, then cover with the top bun. Serve immediately to enjoy the sandwich at its best crisp and fresh.
Notes
- You can substitute gluten-free flour and panko to make this sandwich gluten-free.
- For extra flavor, mix a bit of lemon juice or zest into your tartar sauce or aioli.
- Ensure oil temperature stays consistent at 350°F for perfectly crispy and cooked fish.
- Use a thermometer to check that the fish reaches an internal temperature of 145°F (63°C) to ensure it’s fully cooked.
- Leftover fried fish can be stored and reheated in an air fryer to retain crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Keywords: crispy fish sandwich, fried fish sandwich, panko fish sandwich, homemade fish sandwich, fish sandwich recipe
