Crispy Fish Sandwiches
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Oh-so-crisp fish sandwiches with melted cheese, soft brioche buns and homemade tartar sauce! Seriously so so good.
Featured Comment
why i love this 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 and tricks for success
- 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
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.
what to serve with crispy fish sandwiches
Tools For This Recipe
Dutch oven
Crispy Fish Sandwiches: Frequently Asked Questions
Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store. While both panko and breadcrumbs can be used as a coating for fried foods, panko is much more flakier and yields a crunchier, crispier texture.
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.
The hot sauce will add a spicy kick to the buttermilk mixture but can be skipped for mild flavors.
Brioche buns are great for their buttery flavors but hamburger buns can also be used.
The leftover fish can be stored in an airtight container in the fridge for 1-2 days.
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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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.