Best 3 Crispy Fish Sandwich Recipes

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Discover the art of preparing a crispy fish sandwich, an American classic that combines the flavors of flaky fish, a crunchy coating, and a variety of delicious toppings. This versatile dish is perfect for a quick and satisfying meal, whether enjoyed for lunch or dinner. With two tempting recipes to choose from, you'll find the perfect combination of flavors and textures to suit your taste buds. The first recipe takes you on a classic journey, showcasing a succulent fish fillet coated in a crispy golden brown crust, while the second recipe adds a delightful twist with a panko-crusted fish fillet accompanied by a flavorful tartar sauce. Get ready to tantalize your taste buds and create a crispy fish sandwich that will leave you craving more.

Let's cook with our recipes!

CRISPY FISH SANDWICH



Crispy Fish Sandwich image

This recipe has all the makings for your new favorite classic fish sandwich: Crispy fried white flounder fillets enveloped in two thick slices of white bread, piled high with iceberg lettuce, pickles, onions, and of course, potato chips.

Provided by Molly Baz

Categories     Sandwich     Onion     Pickles     Mayonnaise     Dill     Lemon     Egg     Breadcrumbs     Fish     Lettuce     Bread     Summer     Spring     Kid-Friendly     Small Plates

Yield Makes 4

Number Of Ingredients 16

1 small red onion, thinly sliced into rounds
4 oz. bread-and-butter pickles, plus 1/2 cup brine
3/4 cup mayonnaise
1/3 cup chopped dill
2 tsp. hot sauce
1 tsp. freshly ground black pepper
2 tsp. fresh lemon juice, plus wedges for serving
1 Tbsp. kosher salt, divided
2 large eggs, lightly beaten
1 1/2 cups panko (Japanese breadcrumbs)
1/2 cup all-purpose flour
2 flounder fillets (about 2/3 lb. total), cut in half crosswise on a diagonal
2/3 cup vegetable oil
3 cups shredded iceberg lettuce
8 slices Pullman bread
1 cup potato chips, plus more for serving

Steps:

  • Combine onion, pickles, and pickle brine in a small bowl.
  • Mix mayonnaise, dill, hot sauce, pepper, 2 tsp. lemon juice, and 1/2 tsp. salt in another small bowl.
  • Place eggs, panko, and flour in 3 separate shallow medium bowls. Season each fish fillet with 1/2 tsp. salt. Working one at a time, dredge fish in flour, shaking off excess. Coat evenly with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere. Transfer fish to a plate.
  • Heat oil in a large skillet over medium. Cook fish until breading is golden brown and cooked through, 2-3 minutes per side. Transfer fish to a paper towel-lined plate. Season fillets with 1/2 tsp. salt total.
  • Spread 1 heaping Tbsp. mayonnaise mixture on one side of each slice of bread. Pile each bottom slice with 3/4 cup lettuce, 1 fish fillet, a small handful of potato chips, and 1/4 cup onion mixture. Close sandwich with second slice of bread, mayo side down, and push down lightly to crush potato chips. Transfer to a platter. Repeat with remaining sandwiches. Serve with lemon wedges and more potato chips alongside.
  • Do Ahead: Pickled onions and dill sauce can be made 1 day ahead. Cover and chill.

HOT AND CRISPY FISH SANDWICH



Hot and Crispy Fish Sandwich image

Provided by Katie Lee Biegel

Categories     main-dish

Time 30m

Yield 5 sandwiches

Number Of Ingredients 18

Vegetable oil, for frying
2 pounds thin white fish fillets (catfish, flounder, etc.)
Kosher salt and freshly ground black pepper
1 cup milk
2 large eggs
4 tablespoons hot sauce
2 cups all-purpose flour
1 tablespoon cayenne pepper
1 teaspoon chili powder
1 teaspoon plus a pinch garlic powder
1 teaspoon plus a pinch paprika
4 tablespoons (1/2 stick) unsalted butter
1 tablespoon honey
5 hoagie rolls, buttered and toasted
Tartar sauce, for serving
Shredded iceberg lettuce, for topping
Sliced tomato, for topping
Pickles, for serving

Steps:

  • For the crispy fish: Heat 1 inch vegetable oil to 375 degrees F in a heavy-bottomed pan. Season the fish with salt and pepper on both sides.
  • In a bowl, whisk together the milk, eggs and 2 tablespoons hot sauce. In another bowl, whisk together the flour, cayenne, chili powder and 1 teaspoon each garlic powder and paprika.
  • In a small saucepan (or in the microwave), melt the butter with the honey, remaining 2 tablespoons hot sauce and a pinch each garlic powder and paprika.
  • In batches, dip the fish fillets into the egg mixture, coating each side, then let the excess drip off. Dredge in the flour mixture, coating each side. Fry until golden brown and cooked through, about 1 1/2 minutes per side. Transfer the fish to a baking sheet fitted with a wire rack. Use a pastry brush to coat each fillet with the melted butter mixture.
  • For the sandwiches: Serve the fish on the toasted hoagie rolls with tartar sauce, shredded iceberg, sliced tomato and pickles.

CRISPY FISH OR CHICKEN SANDWICH WITH SPICY MAYONNAISE



Crispy Fish or Chicken Sandwich With Spicy Mayonnaise image

A recipe for 2; easily doubles. Panko crispy fish or chicken with a wonderful spicy mayo. Looks like a lot of ingredients, but can be thrown together quickly. See "Note" at bottom of directions for the chicken version.

Provided by gailanng

Categories     Chicken

Time 25m

Yield 2 serving(s)

Number Of Ingredients 16

vegetable oil (for frying)
1/2-3/4 lb fresh tilapia fillets, flounder, perch, any other firm fish or 1/2-3/4 lb boneless chicken breast, chicken note below
3/4 tablespoon cajun seasoning, plus additional for sprinkling
3/4 cup all-purpose flour
3/4 cup panko breadcrumbs
1 egg
1 tablespoon Dijon mustard
1 1/2 tablespoons water
2 mini baguette, lightly toasted (or sandwich-sized pistolettes, Hoagie rolls or buns)
4 slices tomatoes
4 green lettuce leaves
4 thin slices red onions
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 -1 1/2 tablespoon frank's hot sauce or 1 -1 1/2 tablespoon sriracha hot chili sauce
1/2 teaspoon rice vinegar

Steps:

  • Spicy Mayonnaise: In a small bowl combine mayonnaise, lemon juice, hot sauce, and rice vinegar until blended. Set aside.
  • Preheat oil in saute pan.
  • Wash fillets and pat dry with a towel. Lightly sprinkle with Cajun seasoning on both sides.
  • In one bowl, place flour mixed with 1 1/2 tablespoons Cajun seasoning. In a separate bowl place the panko and in a third bowl, beat together the egg, Dijon mustard and 1 1/2 tbs. water.
  • Dredge fillets into flour, then the egg mixture and lastly, the panko. Add fish or chicken to oil and fry until golden brown, about 5-6 minutes depending on thickness. Remove to a paper towel lined platter.
  • To assemble, spread the Spicy Mayonnaise mixture on both inner sides of the toasted pistolettes then layer within the hot fish (or chicken) fillets, romaine, tomatoes and onion slices.
  • NOTE: For the chicken version, with a mallet pound skinless, boneless breast fillets to a 1/8" thickness then proceed with recipe instructions.

Tips:

  • Use a sturdy type of fish that can withstand being fried, such as cod, halibut, or catfish.
  • Soak the fish in buttermilk for at least 30 minutes before frying. This will help the fish to become juicy and tender.
  • Season the fish with salt, pepper, and your favorite spices before frying.
  • Use a light coating of flour on the fish before frying. This will help the fish to become crispy.
  • Fry the fish in hot oil until it is cooked through. The fish should be golden brown and flaky.
  • Serve the fish sandwich on a bun with your favorite toppings, such as lettuce, tomato, and tartar sauce.

Conclusion:

Crispy fish sandwiches are a delicious and easy-to-make meal. By following these tips, you can make a crispy fish sandwich that is sure to be a hit with your family and friends.

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