Description
A homemade Crispy Fish Sandwich featuring tender, flaky white fish coated in a golden, crunchy panko crust, served on toasted buns with fresh lettuce, tomato, pickles, and tangy sauces. Easy to prepare with simple pantry staples, it’s a versatile and crowd-pleasing meal perfect for lunch or dinner.
Ingredients
Scale
Fish
- 4 white fish fillets (cod, tilapia, or haddock), about 4-6 oz each
Breading and Coating
- 1 cup all-purpose flour (or gluten-free flour for gluten-free option)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional spices: 1/2 teaspoon paprika, cayenne, or your choice
- 2 large eggs
- 2 tablespoons water or milk
- 1 1/2 cups panko breadcrumbs (or gluten-free panko)
Buns and Toppings
- 4 soft sandwich buns or brioche buns
- 1 cup crisp lettuce leaves
- 1 medium tomato, sliced
- Pickles (sliced, to taste)
Sauces
- Tartar sauce, mayonnaise, or zesty aioli, about 1/4 cup total
Frying
- Vegetable or canola oil, enough for frying (about 2 cups)
Instructions
- Prepare the Fish: Pat your white fish fillets dry with paper towels to ensure the breading sticks well and fries up crisp.
- Season and Bread the Fish: In a shallow dish, mix the flour with salt, pepper, and optional spices. In another bowl, beat the eggs with water or milk for the egg wash. Dredge each fish fillet first in the seasoned flour, then dip into the egg wash, and finally coat evenly with panko breadcrumbs for maximum crunch.
- Fry the Fish: Heat oil in a deep skillet or frying pan to 350°F (175°C). Carefully fry each fillet for 3-4 minutes per side until golden brown and cooked through. Remove and place on paper towels to drain excess oil.
- Toast the Buns: Lightly toast the sandwich buns in a buttered pan or oven until warm and slightly crisp, which adds a pleasant texture contrast.
- Assemble the Sandwich: Spread your chosen sauce on both sides of the bun, layer crisp lettuce and tomato slices, add the crispy fish fillet, top with pickles or other favorite veggies, then close and serve immediately.
Notes
- Dry Fish Thoroughly: Ensuring fillets are completely dry helps breading adhere and fry crisp.
- Use Panko for Extra Crunch: Panko breadcrumbs create a lighter, crunchier crust than regular breadcrumbs.
- Maintain Oil Temperature: Keep oil hot enough to crisp coating without absorbing excess oil (around 350°F/175°C).
- Don’t Overcrowd the Pan: Fry fish in batches to maintain steady oil temperature and even browning.
- Rest Briefly: Drain fried fish on paper towels before assembling to avoid soggy sandwiches.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg