Crispy Fried Fish Sandwich Recipe
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Oh-so-crisp fried fish sandwiches with melted cheese, soft brioche buns, and homemade tartar sauce – these crispy fish sandwiches are seriously so, so good!
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Why I Love This Crispy Fried Fish Sandwich Recipe
- No frills, no fuss
- Simple, classic fish sandwich
- Light, perfectly golden-brown crispy fish thanks to the buttermilk and Panko
- Great excuse to use toasted brioche buns as a sandwich vehicle
- Includes an easy homemade tartar sauce (with a short ingredient list)
Tips for Making Perfectly Crispy Fish Sandwiches
- Pat the fish dry. Excess moisture on the fish will cause it to steam, not fry. Drying the fish thoroughly beforehand will ensure maximum crispness.
- Use Panko. The larger, airy flakes of Panko breadcrumbs will help create that favorited crispy, superior texture.
- Buttermilk is key. The tangy, creamy flavor of the buttermilk will add moisture, tenderize the fish and yield a lighter, crispier golden-brown crust.
- Use a heavy pot. A heavy bottom pot, such as a Dutch oven, is ideal here for even heat distribution for the hot oil.
- Use a deep fry thermometer for the most accurate results. The temperature of the oil should be between 350° and 375°F.
- Fry in batches. If too many pieces of fish are added at once, the oil temperature will drop and the fish will absorb too much oil, resulting in soggy, greasy fish.
Make Ahead and Storage Tips for Crispy Fried Fish Sandwiches
Prep
To make ahead, place the cooked fish on a baking sheet in a 200°F oven for up to 30 min before assembling the sandwiches.
Storage
Leftover fish can be stored in an airtight container in the fridge for 1-2 days.
Reheating
Leftover fish can be rubbery when reheated. For best results with leftovers, reheat in the oven at 350°F, covered in aluminum foil until warmed through.
Freezing
Freezing is not recommended.
Best Side Dishes to Serve with Crispy Fried Fish Sandwiches
Tools For Fried Fish Sandwich
Dutch oven
Crispy Fried Fish Sandwich Recipe: Frequently Asked Questions
Panko is a Japanese-style breadcrumb found in the Asian section of your grocery store. While both Panko and regular breadcrumbs can be used to coat fried foods, Panko is much lighter, flakier, and gives that perfect crispy crunch that you crave in every bite.
A quick and easy buttermilk substitute is creating your own buttermilk with whole milk and something acidic such as lemon juice or distilled white vinegar.
You can add 1 tablespoon acid (lemon juice or vinegar) to 1 cup milk, letting it stand for 5-10 minutes.
Yes, the hot sauce will give the fish sandwich a subtle kick in the buttermilk marinade. If you prefer a milder flavor, you can easily skip the hot sauce, or adjust the amount to your liking. Spice it up or keep it cool – it’s your choice!
Brioche buns are the perfect choice for their buttery, soft texture, making them ideal for this crispy fish sandwich. However, if you prefer a lighter option, hamburger buns or even toasted sandwich rolls work wonderfully too.
Leftovers can be stored in an airtight container in the fridge for 1-2 days. To keep the fish crispy, reheat in the oven at 350°F, covered in foil. This will ensure it stays tender and crispy, just like the first bite!
Absolutely! To make things even easier, you can prep the fish ahead of time and store it in the fridge. Simply fry and assemble the sandwiches when you’re ready. It’s the ultimate time-saver for busy days!
For an extra crispy fish, double-dip the fillets in the buttermilk and Panko mixture. This will create an ultra-crunchy coating that locks in the flavor and gives your fish sandwich a satisfying crunch with every bite.
Definitely! To amp up the flavor of your homemade tartar sauce, try mixing in a bit of hot sauce for an extra zesty twist that complements the crispy fish perfectly.
Crispy Fish Sandwiches
Ingredients
- 4 orange roughy or petrale sole fish fillets, each cut crosswise into 8 pieces
- 1 teaspoon Old Bay seasoning
- Kosher salt and freshly ground black pepper, to taste
- ½ cup all-purpose flour
- 1 cup Panko*
- 6 cups vegetable, oil
- 4 brioche hamburger buns, lightly toasted
- 4 slices 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 chopped fresh dill
- 1 teaspoon freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
Equipment
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.
Video
Notes
Did you make this recipe?
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Orange roughy’s sustainability is questionable, so for me that means petrale sole—which seems pretty specific. Maybe it’s no trouble to find in a big metro area but the boonies are a different matter. It would be helpful to know why those two fishes are specified, or at least what to look for in an alternative. (And weight would be nice, too.)
So so good! Easy to make and you’ll have most of the ingredients at home!
Woah, these were so good. I didn’t have Old Bay so I used McCormick Garlic and Herb, which is my go to seasoning. I was told these are better than McDonald’s Filet-O-Fish!
Very good!
The detailed instructions in the blog post made the process easy to follow, even for someone like me who’s not a pro in the kitchen. This recipe has officially become a family favorite, and I can’t wait to share it with friends at our next get-together.Thank you so much
Another great recipe! Super flavorful and the buttermilk egg mixture really helps keep the breading on the fish and crispy. I wouldn’t have thought to use orange roughy but it was a delicious sandwich. I didn’t add cheese this time but, I will next time.
I made this in the air fryer (390 for 10 minutes give or take) and the fish turned out great! I added some leftover shredded cabbage and put the mayo, sriracha, and pickles on the bun.
Thanks for sharing, will try this dish in our air fryer too!
I made this recipe tonight. I had some buttermilk I wanted to use up. It was fantastic. Easy instructions. Not too many ingredients and very delicious. I used cod fillet and I even made some shrimp. This recipe is a keeper!
Everything you make looks amazing and I want to try. Just wondering if you would be able to post the calories per serving. I know that is extra work, just looking for recipes under a certain calorie amount. Thanks!
I absolutely love when you say to add fries, chips, and beer for a well-rounded meal – you and I could be best friends!!!
Is there a way to use an air fryer? I’m afraid of large amounts of hot oil.