Crispy Fish Sandwiches

Oh-so-crisp fish sandwiches with melted cheese, soft brioche buns and homemade tartar sauce! Seriously so so good.

This right here is a classic fish sandwich. There’s no frills, no fuss. All you need is a simple coating, yielding the lightest, crispiest exterior (thank you to Panko breadcrumbs), some good old fashioned American cheese slices, soft, toasted brioche buns and a homemade tartar sauce.

Fish-wise, I prefer orange roughy or petrale sole fish filets but you can also use flounder or cod. You can also add in a slaw, although personally, I think simple is best here. And this homemade tartar sauce is truly all you need to round out this perfect sandwich (and don’t worry – it doesn’t require too many ingredients).

You can keep your fish warm and cozy in a 200 degree F oven for up to 30 min before assembling all your sammies. For sides, you can serve with fries or chips and some ice cold beers for a well rounded out meal.

Crispy Fish Sandwiches

Yield: 4 servings

Prep: 25 minutes minutes

Cook: 15 minutes minutes

Total: 40 minutes minutes

Oh-so-crisp fish sandwiches with melted cheese, soft brioche buns and homemade tartar sauce! Seriously so so good.

5 stars (5 ratings)

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Ingredients

• 4 orange roughy or petrale sole fish filets, each cut crosswise into 8 pieces
• 1 teaspoon Old Bay seasoning
• Kosher salt and freshly ground black pepper, to taste
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons hot sauce, optional
• ½ cup all-purpose flour
• 1 cup Panko*
• 6 cups vegetable, oil
• 4 brioche hamburger buns, lightly toasted
• 4 slices American cheese

for the homemade tartar sauce

• ½ cup mayonnaise
• 3 tablespoons dill pickle relish
• 1 ½ tablespoons chopped fresh dill
• 1 teaspoon freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper, to taste

Instructions

• Season fish with Old Bay seasoning, salt and pepper, to taste.
• BUTTERMILK MIXTURE: In a medium bowl, whisk together buttermilk, egg and hot sauce.
• Working one at a time, dredge fish in flour, dip into 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 homemade tartar sauce

• In a small bowl, whisk together mayonnaise, relish, dill and lemon juice; season with salt and pepper, to taste.

Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

*The fish can be kept warm, up to 30 minutes, in the oven at 200 degrees F.

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