Perfect for a casual lunch or dinner on a warm summer day.
A classic fried fish sandwich—crispy cod, soft brioche buns, tangy tartar slaw, and a traditional slice of American cheese.
Choosing the Right Fish
Cod is often used for fish sandwiches or fried fish in general – it’s a very mild white fish and holds up incredibly well to frying. It’s a flaky fish but not overly soft and battering it is a breeze. It is always what I gravitate towards when I have the desire to fry up fish.
Some other fish options that fry nicely and fit the bill for a fried fish sandwich:
- Haddock
- Grouper – very popular in Florida beach side restaurants
- Halibut – delicious, often very expensive depending on where you live
- Tilapia – doesn’t hold up quite as well, but is budget friendly and gets the job done
Basically, you’re looking for a flaky white fish that is mild in flavor! I have seen fried salmon at some nicer restaurants – that’s not a path I think I will be taking but something to keep in mind! This recipe is definitely suited towards a simple white fish.
Ingredients
When you think about having to fry something, you’re probably not thinking simple. But, this fried fish sandwich recipe is very straightforward and dare I say easy? Minimal ingredients when thinking of all that could go into a sandwich – it takes me less time to whip these up than fried chicken cutlets!
Let’s get into it:
- fresh cod filets
- flour
- egg
- plain breadcrumbs – true traditional breadcrumbs, not panko, you want a fine crumb
- Old Bay seasoning
- onion powder
- kosher salt
- paprika
- black pepper
- brioche buns – or your favorite sandwich bun! Potato buns will also work great
- iceberg lettuce – I prefer iceberg, if you want to go more traditional slaw, use cabbage or slaw mix
- Oil for frying – I use avocado, canola, or vegetable
How to Make a Fried Fish Sandwich
A simple breading station setup and hot oil – these come together pretty quickly!
- Preheat your oil while you bread the fish. Don’t forget to season the breadcrumbs!
- Coat each filet – start with flour, dip into the scrambled egg, and lastly the breadcrumbs, ensuring the fish is fully coated.
- Carefully drop in the oil and cook until the internal temperature is 145 degrees and golden brown!
- Assemble your sandwiches with tartar sauce & all your favorite fish sandwich toppings.
What to Put on a Fried Fish Sandwich
I happen to be partial to the trick of tossing your raw veggie topping in with your tartar sauce – nothing beats a homemade tartar sauce. And is it a fish sandwich without tartar sauce?
I love the crunch of iceberg, and how thin you can chop it and yet it still keeps its crunch. Cut up about 2 cups of lettuce – pretty finely cut – think shredded lettuce for tacos. I add the lettuce to a bowl and add a few tablespoons of tartar sauce and toss it together! It evenly distributes the sauce on your sandwich so you get all the flavors in each bite.
If you’re not into shredded lettuce, a nice crispy piece of romaine will work great.
And of course, you can’t forget a slice of cheese. Right after frying the fish, I top each filet with flaky salt and a slice of American cheese. After all, it’s just nostalgic, I don’t want any other cheese! But use what you like!
To sum it up, toppings to elevate your fried fish sandwich:
- tartar sauce
- shredded iceberg lettuce tossed in tartar sauce
- cheese
- romaine lettuce
- slice of tomato
- pickles
- thin slice of red onion
What to Serve with Fried Fish
Sides! The hardest part of all.
My favorite side for a fried fish sandwich is freshly, fried fries….but that is quite a bit of effort especially during a busy summer. Although, you could make your favorite frozen fries to make your life easier if you want fries without the work!
Other great, complimentary sides:
- corn on the cob
- chips – think a nice flavorful, kettle chip like jalapeño
- coleslaw
- fruit salad
- roasted veggies
- pasta or potato salad
- a fresh dill pickle
Fried Fish Sandwich
- Total Time: 40 minutes
- Yield: 4 sandwiches 1x
Description
The perfect, crispy fried fish sandwich.
Ingredients
- 14–16 oz fresh cod (makes about 4 sandwich size filets)
- ½ cup all purpose flour
- 1 egg
- ½ cup plain breadcrumbs
- 1 teaspoon Old Bay
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon paprika
- Black pepper to taste
- 4 brioche buns
- Iceberg lettuce, shredded
- 4 slices American cheese (or your favorite cheese)
- Oil for frying (canola, avocado, vegetable)
Dressed Iceberg Lettuce:
- Toss 2 cups shredded iceberg lettuce with several tablespoons of tartar sauce
- 1/3 cup mayonnaise
- 3 tablespoons dill pickle relish
- 1 teaspoon capers, minced
- 1 teaspoon minced onion, dried
- 1 teaspoon lemon juice
- 1 teaspoon milk, half and half, or cream
- 2 tablespoons chives, finely chopped
Instructions
- Start by preparing the tartar sauce so the flavors have time to meld. Just mix it up and pop it in the fridge while you make the fish.
- Preheat your oil in a heavy-bottomed pot on the stovetop. I cook them around 325°F, use a thermometer if you have one to keep the temperature steady.
- Cut your cod into sandwich-sized fillets. For even cooking, try to keep each piece about the same thickness. Thin is better. Pat the fish dry with paper towels to help the coating stick.
- Set up your breading station: In a shallow bowl or plate, add ½ cup all-purpose flour, in a second bowl, crack and beat 1 egg and in a third bowl, add ½ cup plain breadcrumbs.
- Season the breadcrumbs with 1 teaspoon Old Bay seasoning, 1 teaspoon onion powder, 1 teaspoon kosher salt, and ½ teaspoon paprika.
- Coat each piece of fish by dipping it first in flour, then the egg, and finally the seasoned breadcrumbs, pressing gently to make sure it’s well coated.
- Carefully lower the breaded fish into the hot oil. Depending on the size of your pan, you can cook two pieces at a time, just be sure to not overcrowd the pot.
- Fry for 5 to 7 minutes, flipping halfway, until the coating is golden brown. The fish should reach an internal temperature of 145°F, using a meat thermometer is helpful here.
- Transfer the cooked fillets to a wire rack to drain and stay crispy. Sprinkle with salt while they’re still hot. If using cheese, top while the fish is still warm so it melts.
- Toast your buns, either in a toaster or in a skillet with a little butter until golden.
- To assemble your sandwich, layer on the fish, a spoonful of tartar sauce, dressed iceberg lettuce (or your favorite toppings), and top it with the other half of the bun. Serve immediately.
Notes
Top with anything you desire – tomato, red onion, pickles!
Thinner cod filets work best for even cooking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
Frequently Asked Questions
Do I have to use cod?
Cod is commonly used for fried fish – but a flaky, mild white fish can be subbed for cod. Haddock, grouper, and halibut would work great. Tilapia can also work, it’s just a bit softer.
What kind of oil do I use for frying?
I do not keep leftover oil from frying something like seafood – so I tend to go for vegetable or canola to keep the cost down.
What side dish should I serve?
Fries, coleslaw, kettle chips, pasta salad – think of all your favorite summer BBQ sides!
How do I know when the fish is fully cooked?
The filets should be golden and crispy – I highly recommend a meat thermometer to ensure the inside reaches 145 degrees fahrenheit!
Best Tartar Sauce
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