Fried Fish Sandwich
Fried Fish Sandwich – Skip the drive-thru with this crunchy, flaky fried fish sandwich that knocks McDonald’s filet-o-fish out of the park. Fried to perfection topped with homemade tartar sauce and fresh, crispy vegetables, this classic fried fish sandwich will be your new favorite.
Although I’m that make-it-from-scratch kind of gal, there are always a few that are an exception to the rule.
For years, I’ve been so in love with my drive-thru fish sandwiches – be it from McDonald’s, Arby’s, Wendy’s or Burger King. But during this Lent season and with the recent stay-at-home situation, I’ve been secretly snacking on my homemade version of fish sandwich which is now dubbed as the “best fish sandwich” ever by no less than my son!😅
But take it with a grain of salt! After all, it’s quite different when you try it yourself, right? So if you have fish fillets stashed in your freezer, let’s go make this homemade fish fillet sandwich and give those fast-food chains a run for their money!
Best Fish for a Fish Sandwich
This is not to impose or something, but as far as my experience is concerned, any mildly-flavored white fish makes the best fried fish sandwich. Here I use skinless cod fillets, but if you don’t have it, you can try these other types of fishes below.
- halibut
- tilapia
- bass
- catfish
How to Bread Fish?
The breading for our fried fish isn’t as bland like most would do. All thanks to my homemade Blackened Seasoning (which I will be sharing here on the blog soon). But in the meantime, you may use Old Bay seasoning or my Creole Seasoning. I do suggest tho to go easy with creole as it is spicier compared to black seasoning.
So to get that nice and neat coating for our fish, here’s what you need to know on how to properly bread a fish.
- Set up first your dredge station which comprises the: seasoned flour mixture, breadcrumb bowl and then the beaten egg bowl.
- Make sure to rinse the fish fillets and pat dry with a paper towel. This will help prevent the fish from getting tough and mushy while cooking.
- Then season the fish with salt and pepper or using your favorite seasoning and then coat it lightly with flour.
- Next, coat it with the egg mixture, before you cover it with the panko breadcrumbs. This type of breadcrumb is actually lighter than the regular bread crumb and absorbs less grease making it ideal for anything crispy fried.
- Line all breaded fish in a paper-towel lined plate or sheet pan. And voila, you’re now ready to fry ’em!
What Kind of Bread is Used for Fish Sandwiches?
I prefer to use Kaiser rolls for this fish sandwich recipe or any soft rolls lightly toasted on the stovetop. Take note that it’s not crusty, but that kinda stretchy kind of bread that complements with the fried fish. If you can’t find kaiser rolls, you may lightly toast a white bread (check my Homemade White Bread HERE) or this buttery Homemade Brioche Bread.
What Else Can You Add?
You know what I love about sandwiches is they are pretty forgiving. You can almost add whatever you want in a sandwich and still enjoy it. Aside from the usual tomato and lettuce combo, you can add these, too…
- slices of sweet dill pickles
- jalapeno rings
- a slice of American cheddar cheese or smoked gouda
- crisp oven baked bacon strips
What Goes with Fried Fish Sandwich?
Of course, there’s no doubt how French fries should be a must-have when serving a fish sandwich. Potato chips come close at the second spot. But you can get creative and serve these following below for a heartier meal experience.
More Sandwich Recipes to Explore
Check out MORE SANDWICHES HERE.
How To Make Fish Sandwich
Heat oil in a large skillet. When deciding what oil to use, the most important factor is the smoke point of the oil. The smoke point is the temperature the oil stops simmering and begins to smoke. You want to use an oil that has a high smoke point to prevent burning. Neutral oils, such as canola and vegetable oil, are perfect for this dish because you don’t want the oil to impact the flavor of the dish. I used canola oil which has a smoke point of 400°F (200°C).
How To Bread Fish
Next, it’s time to set up your dredging station. In a wide deep container (Tupperware works perfectly if you don’t have enough mixing bowls) mix together homemade blackened seasoning and flour. Set aside.
In a separate container, add breadcrumbs. Set aside. In a separate container, beat eggs. Set aside. This is your dredging station. Rinse fish filets and pat dry with paper towel. It is important the fish is dry before frying. This will help prevent the fish from getting tough and mushy during the cooking process. Season fish with salt and pepper to taste. Coat filets lightly in flour, then completely cover in egg and panko.
Add fish to hot oil and fry until golden brown and crispy. About 5 minutes per side. When done, transfer to a paper towel lined plate. Heat a separate skillet over high heat. Spread butter on both halves of each roll and grill the rolls until golden. About 1 minute. Spread tartar sauce on bun, follow with lettuce, tomato and onion and top with fish filet and more tartar sauce if you like it saucy. Enjoy with homemade fries or classic potato chips to complete your meal.
Fried Fish Sandwich
Ingredients
- Oil for frying
- 3 tablespoons (36g) homemade blackened seasoning
- 2 cups (250g) all-purpose flour
- 2 cups (100g) panko breadcrumbs
- 3 eggs , beaten
- 4 fresh cod filets
- salt and pepper to taste
- 4 Kaiser rolls
- 2 tablespoons (28g) butter , softened
- homemade tartar sauce
- Boston Bibb lettuce , washed and dried
- 2 heirloom tomatoes , sliced
- 1 onion , sliced
Instructions
- Heat oil in a large skillet. When deciding what oil to use, the most important factor is the smoke point of the oil. The smoke point is the temperature the oil stops simmering and begins to smoke. You want to use an oil that has a high smoke point to prevent burning. Neutral oils, such as canola and vegetable oil, are perfect for this dish because you don’t want the oil to impact the flavor of the dish. I used canola oil which has a smoke point of 400°F (200°C).
- Next it’s time to set up your dredging station. In a wide deep container (Tupperware works perfectly if you don’t have enough mixing bowls) mix together homemade blackened seasoning and flour. Set aside. In a separate container, add breadcrumbs. Set aside. In a separate container, beat eggs. Set aside. This is your dredging station.
- Rinse fish filets and pat dry with paper towel. It is important the fish is dry before frying. This will help prevent the fish from getting tough and mushy during the cooking process.
- Season fish with salt and pepper to taste. Coat filets lightly in flour, then completely cover in egg and panko. Add fish to hot oil and fry until golden brown and crispy. About 5 minutes per side. When done, transfer to a paper towel lined plate.
- Heat a separate skillet over high heat.
- Spread butter on both halves of each roll and grill the rolls until golden. About 1 minute.
- Spread tartar sauce on bun, follow with lettuce, tomato and onion and top with fish filet and more tartar sauce if you like it saucy.
- Enjoy with homemade fries or classic potato chips to complete your meal.
Tips & Notes:
- For a healthy alternative, bake fish seasoned with salt, pepper and blackened seasoning at 350°F (177°C) for 10-15 minutes until flaky.
- If your fish begins to fall apart as you are cooking it, chances are it is over cooked. But, no worries! Just start a new batch in the same oil for less time.
- The best kinds of fish to fry are cod, tilapia, halibut, catfish and bass. So, if you don’t have cod, any of those will do.
- If you want to add cheese, I suggest American or smoked gouda. Both are creamy and melt easily. Add cheese directly to fish filet when it comes out of the oil. The hot fish will melt it. If you don’t want you cheese melted, wait to add it until you are building your sandwich.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
My family loved this recipe. I added coleslaw and homemade tartar sauce. The fish was crispy and well seasoned. Thank you!
I’m glad that you love this as much as I do. Thanks for taking the time to comment.
I live in Barbados and i have a small kitchen home business and I tried this recipe yesterday and my customers compared it to the KFC fish sandwich and said it taste better!
Thank you for sharing.
Wow, that is one huge compliment, Natalie! I am glad this recipe was a hit with your customers. Thank you so much for the feedback :)!
This is the ONLY fried fish recipe I use. My husband and I love fried fish sandwiches and used to buy them at a local restaurant…. Well, they recently closed their doors. I am so happy I can make these at home for us! Thanks!
I made this last night but I choose to do fish sticks instead. I also used regular breadcrumbs instead of panko but it came out great.
Thank you!
Awesome! I am so glad it came out great. Thanks for stopping by!
Hello
Could you please give the recipe for the blackened seasoning?
Thank you
Of course. Anything for you! Shhh You are the first to see it too!
2 tablespoons paprika
2 teaspoons dried thyme
1 1/2 teaspoons oregano
2 Tablespoons garlic powder
2 tablespoons onion powder
½ tablespoon parsley crushed
½ -1 teaspoon ground black pepper
½ – 1 teaspoon cayenne pepper
Combine all the ingredients in a bowl, or Jar and stir so that all the ingredients have been fully combined.
Store in any airtight container (or zip lock bag) and use as needed .
I would like recipes for blackened seasoning and tartar sauce.
Thank you.
Daphne
I would like receipts for blackened seasoning and tartar sauce.
Thank you.
Daphne
I’m sure you make your own tarter sauce, would you have a recipe to share? thank you.
Here is the recipe . Mix everything together.
How to make Tartar Sauce
1 cup mayonnaise
¼ cup sour cream
1 garlic clove , minced
2 tablespoons sweet pickle relish
2 tablespoonsbuttermilk
2 -3 Tablespoons , diced red onions
1 tablespoon capers drained and minced
1 tablespoon flat leaf parsley minced
1/2 lemon juiced
1/2 teaspoon white pepper
What is blackened seasoning?
Fizza
It’s a combination of spices – replace with creole seasoning. Pretty much the same thing
I can’t wait to make this fish sandwich. I absolutely luv McDonald’s fish sandwich but due to pandemic I’m unable to enjoy. Thanks so much for ALL your recipes. You are a great cook.
Thank you, Wanda. I’m so excited for you to try this. Let me know how it goes.
Looks delicious, can’t wait to try this. Thank you.
Recipe for tarter sauce please?
shhhh.. you are the first one I am revealing this coveted recipe to. ha ha ha. Enjoy
1 cup mayonnaise
¼ cup sour cream
1 garlic clove, minced
2 Tablespoons sweet pickle relish or chopped relish
2 Tablespoons buttermilk
2 -3 Tablespoons, diced red onions
1 tablespoon capers drained and minced
1 tablespoon flat leaf parsley minced
1/2 lemon juiced
1/2 teaspoon white pepper
In a medium bowl mix together mayonnaise, sour cream, minced garlic, sweet relish, buttermilk, red onions, capers, parsley, lemon juice and white peppe .
Season with a pinch of salt and pepper. Taste and adjust seasonings to taste with additional lemon juice and/or salt.
For the best flavor, cover and store in the refrigerator for at least 30 minutes.
Keep, tightly covered, in the refrigerator for one week.