Crispy Fish Sandwiches
User Reviews
5
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Prep Time
25 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
4 servings
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Course
Main Course
Crispy Fish Sandwiches
Description
This recipe starts by seasoning fish fillets with Old Bay, salt, and pepper. Each piece is dredged in flour, dipped in a buttermilk, egg, and optional hot sauce mixture, then coated with panko breadcrumbs. The fish is fried in vegetable oil at a steady temperature until golden and crisp, preserving a tender interior.
The sandwiches are assembled on toasted brioche buns layered with homemade tartar sauce made from mayonnaise, dill pickle relish, fresh dill, and lemon juice, and topped with slices of American cheese. The resulting combination balances crispy texture, mild fish flavor, and creamy tang from the sauce.
The use of panko breadcrumbs creates a notably crunchy exterior that contrasts well with the soft bun and melting cheese. Serving right after frying maintains the best texture and warmth.
The recipe notes that panko is a Japanese-style breadcrumb available in Asian markets, and the cooked fish may be kept warm in the oven for up to 30 minutes before serving without losing crispness.
Ingredients
- 4 orange roughy fillets each cut crosswise into 8 pieces, or petrale sole fish fillets
- 1 teaspoon Old Bay seasoning
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ½ cup all-purpose flour
- 1 cup panko breadcrumbs
- 6 cups vegetable oil
- 4 brioche hamburger buns lightly toasted
- 4 lices American cheese
for the buttermilk mixture
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons hot sauce optional
for the homemade tartar sauce
- ½ cup mayonnaise
- 3 tablespoons dill pickle relish
- 1 ½ tablespoons dill chopped, fresh
- 1 teaspoon lemon juice freshly squeezed
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Using paper towels, pat fish dry; season with Old Bay seasoning, salt and pepper, to taste.
- Working one at a time, dredge fish in flour, dip into the buttermilk mixture, then dredge in Panko, pressing to coat.
- Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until it registers 360 degrees F on a deep-fry thermometer.
- Working in batches, add fish and fry until golden brown, turning occasionally, about 3-4 minutes. Transfer to a baking sheet fitted with a wire rack and keep warm.*
- To serve, spread buns with tartar sauce, then top with fish and cheese slices.
for the buttermilk mixture
- In a medium bowl, whisk together buttermilk, egg and hot sauce.
for the homemade tartar sauce
- In a small bowl, whisk together mayonnaise, relish, dill and lemon juice; season with salt and pepper, to taste.
Notes
- Use panko breadcrumbs for a light, crisp coating; find them in the Asian section of grocery stores.
- Keep fried fish warm in a 200°F oven for up to 30 minutes to maintain crispness before serving.
User Reviews
Overall Rating
5
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