Servings
Font
Back
4.9 from 30 votes

Fried Fish Sandwich with Tartar Sauce

This is how I like my fish sandwiches, but as you know there are endless variations in terms of buns, fish species and how they are prepared, not to mention condiments and accompaniments. I use Pacific rock cod (rockfish) for this, but any lean, white, bass-like fish will do fine. Some alternatives would be black seabass, largemouth or smallmouth bass, lingcod, croaker, walleye, catfish, red drum... you get the point.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 people
Calories: 683 kcal
Course: Main Course
Cuisine: American

Ingredients

FISH
  • 4 to 6 strips of bacon
  • 4 skinless fillets of rock cod or other bass, seabass , walleye, etc.
  • salt
  • 1/2 cup flour
  • 2 eggs, lightly beaten
  • 3/4 cup breadcrumbs
  • oil for frying (I prefer peanut oil)
  • 4 large lettuce leaves
  • 4 to 8 slices of tomato
  • Buns for the sandwiches (I prefer Kaiser rolls)
TARTAR SAUCE
  • 1 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 teaspoons lemon juice
  • Tabasco sauce to taste
  • 1/2 cup chopped pickles
  • 2 teaspoons capers, chopped
  • 1 small shallot, minced
  • 1 tablespoon minced chives
  • salt and pepper

Instructions

    Cup of Yum
  1. If you're making homemade tartar sauce, do this first by mixing everything in a bowl. Cover the bowl with plastic wrap and set in the fridge.
  2. Fry the bacon slowly in a pan until almost crispy; you want a little bend in your bacon for a sandwich. Set the bacon aside and discard the fat in the pan, or reserve it for another recipe.
  3. Get all your fixins' ready for the sandwiches, and get three shallow containers out for the dredging station: One for the flour, one for the beaten eggs, and one for the breadcrumbs.
  4. Take the fish out of the fridge and salt them. Pour the oil in the pan you fried the bacon in and heat it over medium-high heat until it's about 350°F -- if you don't have a thermometer, flick a little flour into the oil. When it sizzles immediately, you're ready. Turn the heat down to medium for a moment.
  5. Dredge the fish fillets in flour, then dip in the egg, then in the breadcrumbs. If you want a really thick and crispy crust, dip the fillets in egg and breadcrumbs a second time. Turn the heat to high on the oil and gently lay the fillets into the pan. Make sure they are not touching each other. Let them fry for a minute or so, then adjust the heat down; adding the fish drops the heat of the oil, which is why you want to kick the heat up for a minute or two to compensate. If you can't get all the fish into the pan at once, fry in batches.
  6. Fry the fish until they are golden brown, about 2 to 5 minutes per side; use the longer range if your fish fillets are thicker than an inch. Set on paper towels to drain.
  7. Spread the tartar sauce on both sides of the buns, then add the lettuce, fish fillets, tomato and bacon. Open a beer and enjoy!

Nutrition Information

Calories 683kcal (34%) Carbohydrates 22g (7%) Protein 114g (228%) Fat 12g (18%) Saturated Fat 3g (15%) Cholesterol 322mg (107%) Sodium 550mg (23%) Potassium 2790mg (80%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 2187IU (44%) Vitamin C 20mg (22%) Calcium 143mg (14%) Iron 4mg (22%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 683

% Daily Value*

Calories 683kcal 34%
Carbohydrates 22g 7%
Protein 114g 228%
Fat 12g 18%
Saturated Fat 3g 15%
Cholesterol 322mg 107%
Sodium 550mg 23%
Potassium 2790mg 59%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 2187IU 44%
Vitamin C 20mg 22%
Calcium 143mg 14%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.