Best Fried Fish Sandwich
User Reviews
5
Best Fried Fish Sandwich
Description
This recipe begins with cod pieces seasoned simply and dredged through flour, egg wash, and seasoned panko crumbs for a crisp coating. The fish is fried in hot oil until golden and cooked through, resulting in a crunchy crust with moist flaky fish inside. The sandwich is assembled using brioche buns, which add slight sweetness and softness. Layered toppings include homemade or store-bought tartar sauce, fresh tomato slices, shredded lettuce, and bread and butter pickles, contributing brightness and contrast.
The preparation suggests storing the battered fish on a rack before frying and notes the possibility of keeping leftovers refrigerated and reheating in the oven to maintain crispness. Alternative fish types like haddock or catfish can be used, and oven-baking method is also described for a less oily option. Creating tartar sauce ahead of time enhances flavor melding.
Serving the fish sandwich as a hearty lunch or casual dinner combines satisfying textures and complementary flavors, with the tartar sauce and pickles cutting through the richness of the fried fish.
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
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1 cup all-purpose flour
- ½ cup water
- 2 egg 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)
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.
- Lightly season the fish fillets with salt and 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.
- 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.
- 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.
Notes
- Refrigerate battered fish on a rack up to 2 hours before frying to maintain coating.
- Use cod or substitute with haddock, grouper, or catfish; thaw thoroughly if frozen.
- To bake instead of fry, preheat oven to 350°F and bake fish with melted butter, flipping halfway, until golden and crisp.
- Leftover sandwiches can be stored covered in the fridge for 3-4 days and reheated in a 350°F oven for 15-20 minutes for crispness.
- Prepare tartar sauce at least 1 hour ahead to enhance flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 717 kcal
% Daily Value*
| Calories | 717kcal | 36% |
| Carbohydrates | 84g | 28% |
| Protein | 40g | 80% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 274mg | 91% |
| Sodium | 698mg | 29% |
| Potassium | 591mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 884IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 139mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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