Best 8 Homemade Sauce For Fish Sandwiches Recipes

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**Indulge in a Culinary Symphony of Fish Sandwiches with Our Homemade Sauce Recipes**

Embark on a tantalizing journey of flavors as we present an array of homemade sauce recipes, each meticulously crafted to elevate your fish sandwich experience to new heights. From the classic tartar sauce with its symphony of tangy mayonnaise, crunchy pickles, and aromatic dill, to the zesty remoulade bursting with the vibrancy of Creole spices, our sauces promise to transform your taste buds into a chorus of delight. Dive into the creamy embrace of our avocado ranch sauce, where the richness of avocado harmonizes with the tang of buttermilk and a hint of garlic. Unleash the fiery passion of our spicy comeback sauce, a piquant blend of mayonnaise, ketchup, horseradish, and cayenne pepper that will ignite your senses. Prepare to be captivated by the smoky allure of our chipotle mayonnaise, where the smoky heat of chipotle peppers dances harmoniously with the smoothness of mayonnaise. These homemade sauces are culinary masterpieces, ready to orchestrate a symphony of flavors in your mouth with every bite.

Let's cook with our recipes!

CRISPY FRIED FISH SANDWICHES



Crispy Fried Fish Sandwiches image

Skip the fast-food drive-thru or the beach-side seafood shack, because making classic Crispy Fried Fish Sandwiches at home is so easy!

Provided by Blair Lonergan

Categories     Dinner     Lunch

Time 55m

Number Of Ingredients 14

4 fresh skinless cod fillets (4-6 ounces each)
Salt and pepper, to taste
½ cup all-purpose flour
¼ cup cornmeal
1 teaspoon baking powder
1 egg
½ cup buttermilk
Oil, for frying (I prefer peanut oil, but canola or vegetable oil will also work)
For serving: buttered and toasted sandwich rolls, lettuce, tomato and tartar sauce
1 cup mayonnaise
1 tablespoon Dijon or stone-ground mustard
1 tablespoon minced fresh dill or parsley (optional)
1 ½ tablespoons freshly-squeezed lemon juice
Salt and pepper, to taste

Steps:

  • Stir together all ingredients. Season with salt and pepper, to taste. Cover and refrigerate until ready to serve.
  • Allow the fish to come to room temperature for about 30 minutes. Pat dry and season on both sides with salt and pepper, to taste.
  • In a shallow dish, whisk together flour, cornmeal and baking powder. In a separate shallow dish, whisk together the egg and buttermilk.
  • Pour the oil to a depth of 2 ½ inches in a Dutch oven or other heavy-bottomed pot. Heat the oil over medium-high heat to a temperature of about 375 degrees F.
  • Dip each piece of fish in the egg mixture first, gently shaking off the excess, and then into the flour mixture to coat. Shake off any extra coating. Place the battered fish on a wire rack.
  • Working in batches, if necessary, carefully place the fish in the hot oil. Cook until golden brown, about 4 minutes. Gently turn and cook until golden on the other side, about 3 more minutes. Remove from the oil and drain on a paper-towel lined tray. Lightly salt the fillets as soon as they come out of the oil.
  • Place the first batch of fish in a 200 degree F oven to keep warm while you cook the second batch.
  • Serve on buttered, toasted rolls with lettuce, tomato and tartar sauce.

Nutrition Facts : ServingSize 1 fillet, Calories 271 kcal, Carbohydrate 22 g, Protein 35 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 117 mg, Sodium 141 mg, Fiber 1 g, Sugar 2 g

CAPTAIN JACK'S FRIED FISH SANDWICH WITH HOMEMADE TARTAR SAUCE



Captain Jack's Fried Fish Sandwich with Homemade Tartar Sauce image

Provided by Amanda Freitag

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 23

Oil, for frying
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon salt
1/2 teaspoon cayenne
2 eggs, beaten
1 cup panko breadcrumbs
Four 6- to 8-ounce white fish fillets
4 hoagie rolls
2 cups shredded lettuce
1/2 cup pickle slices
1/2 cup Homemade Tartar Sauce, recipe follows
1/2 cup good mayonnaise
2 tablespoons chopped chives
2 tablespoons roughly chopped cornichons
2 tablespoons fresh parsley leaves
1 tablespoon capers
1 tablespoon lemon juice
Pinch kosher salt
Pinch freshly ground black pepper

Steps:

  • In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
  • Place the flour in a small shallow mixing bowl or pie plate. Add the garlic powder, onion powder, paprika, black pepper, salt and cayenne, and stir to combine. Place the beaten eggs in another bowl, and place the panko in a third bowl.
  • Dredge a fillet in the flour, then dip in the eggs and finish with a coating of panko. Repeat for the remaining fillets. Place the fillets in the oil and fry until golden, 4 to 6 minutes.
  • Place each fillet on a roll. Top each with 1/2 cup shredded lettuce and some pickle slices. Finish with 2 tablespoons Homemade Tartar Sauce or serve it alongside.
  • Place the mayonnaise, chives, cornichons, parsley, capers, lemon juice, salt and pepper in the bowl of a food processor or mini chopper fitted with a steel blade, and pulse until the pickles are finely chopped and all the ingredients are mixed but not pureed.

MISS BROWN'S FISH FILLET SANDWICH



Miss Brown's Fish Fillet Sandwich image

Provided by Kardea Brown

Categories     main-dish

Time 30m

Yield 3 servings

Number Of Ingredients 22

1/2 cup mayonnaise
3 1/2 tablespoons dill pickle relish
1 1/2 teaspoons capers
1 teaspoon dried dill
1 teaspoon freshly squeezed lemon juice
Pinch kosher salt
Pinch freshly ground black pepper
Pinch sugar
1/4 onion, diced
1 tablespoon lemon juice, plus additional as desired
Three 6-ounce skinless boneless halibut fillets or steaks
1/3 cup milk
2 large eggs
1 teaspoon kosher salt, plus additional as desired
1 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1 1/2 cups panko breadcrumbs
1/2 tablespoon seafood seasoning, such as Old Bay
Vegetable or canola oil, for frying
3 potato buns
Unsalted butter, for toasting the buns
3 slices American cheese

Steps:

  • For the tartar sauce: Mix together the mayonnaise, relish, capers, dill, lemon juice, salt, pepper, sugar and onion in a bowl and refrigerate.
  • For the fish: Sprinkle the lemon juice over the fish fillets. Combine the milk, eggs, salt and pepper in a shallow bowl. Put the flour on a large plate. Combine the panko and seafood seasoning on another.
  • Heat 2 inches oil to 350 degrees F in a large Dutch oven.
  • One at a time, dip the fish into the flour, then the egg and milk mixture, then the panko. Set on another plate or small baking sheet. Place the fish in the oil and fry, turning once, for 3 to 4 minutes total (if you are using the shallow-frying method, cook both sides until golden brown, 2 to 3 minutes). Transfer the fish with tongs to a plate lined with paper towels or a wire rack set in a baking sheet. (I like to hit my fish with a little salt and lemon juice while it's hot.)
  • Meanwhile, toast the buns, by melting the butter in a pan and cooking them in it or by buttering the buns and broiling them until slightly golden.
  • Top the bun bottoms with the cheese and the fish, then spread the bun tops with tartar sauce and top your sandwiches.

FRIED FISH SANDWICH



Fried Fish Sandwich image

This fried fish sandwich doesn't stray far from the classic fast-food staple: breaded fish, a soft bun, a slice of cheese and tangy tartar sauce. The best part is you can put it together in just about the amount of time it would take to stand in line and order it at the counter. Capers, shallots and fresh dill make this tartar sauce feel a little fancy, but a splash of soy sauce adds the umami that takes it to a very familiar place. Flounder is an affordable choice for the recipe, but if you can't find it, substitute with sole or any mild flat fish.

Provided by Sue Li

Categories     dinner, easy, lunch, sandwiches, seafood, main course

Time 20m

Yield 4 sandwiches

Number Of Ingredients 15

1/2 cup mayonnaise
1/4 cup bread and butter pickle chips, finely chopped, plus 1 tablespoon pickle brine
1 small shallot, finely chopped
2 tablespoons coarsely chopped fresh dill
2 tablespoons (drained) capers, coarsely chopped
1 teaspoon soy sauce or tamari
Kosher salt
1 cup vegetable oil
1/4 cup all-purpose flour
2 large eggs, lightly beaten
2 cups panko bread crumbs
4 flounder fillets (about 1 pound), halved crosswise
Kosher salt
4 soft white buns
4 slices American cheese or Cheddar

Steps:

  • Prepare the tartar sauce: In a medium bowl, whisk together mayonnaise, pickles and pickle brine, shallot, dill, capers and soy sauce. Season with salt to taste and set aside. (Makes 3/4 cup.)
  • Prepare the fried fish: Heat oil in a large, straight-sided skillet over medium. Place flour, eggs and panko in 3 separate medium shallow bowls. Season flounder on both sides with salt and dredge in flour, dusting off excess, then transfer to egg wash, allow excess to drip off, then coat with panko.
  • Working in batches, fry about 4 breaded fillets at a time until golden brown and cooked through, about 1 1/2 minutes per side. Transfer to a wire rack and season with salt. Repeat with remaining fish.
  • Assemble the sandwiches: Spread tartar sauce on both sides of each bun. Place 1 piece of fried fish on each bottom bun, then add a slice of cheese on top and another piece of fish on the cheese. The residual heat from the fish will help melt the cheese. Sandwich together and serve immediately.

BAKED FISH SANDWICHES



Baked Fish Sandwiches image

A simple fish sandwich that can be made with any white fish fillets. Served on toasted buns with steak sauce and Ranch dressing.

Provided by bearcowski

Categories     Seafood     Fish

Time 30m

Yield 4

Number Of Ingredients 8

1 pound cod fillets
1 clove garlic, minced
1 lemon, cut into wedges
2 tablespoons butter, softened
1 pinch salt and ground black pepper to taste
2 tablespoons steak sauce
4 hamburger buns, split and toasted
2 tablespoons Ranch-style salad dressing

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place the fish fillets in a shallow baking dish. Sprinkle with garlic, and squeeze lemon juice over them. Dot with pieces of butter.
  • Bake for 20 to 25 minutes in the preheated oven, until the fish flakes easily with a fork. Spread steak sauce on the cut side of the bottoms of the buns. Top with pieces of fish, then drizzle with Ranch dressing. Place the top buns over the filling, and serve.

Nutrition Facts : Calories 312.9 calories, Carbohydrate 26.3 g, Cholesterol 58.3 mg, Fat 12.6 g, Fiber 2.6 g, Protein 24.1 g, SaturatedFat 4.9 g, Sodium 537.3 mg, Sugar 0.3 g

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.

FISH SANDWICHES WITH LEMON-BASIL MAYO SAUCE



Fish Sandwiches with Lemon-Basil Mayo Sauce image

Want a fun change from tartar sauce? This sauce is really fresh with basil and lemon peel!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 13

1 cup Fiber One™ original bran cereal
1 teaspoon grated lemon peel
1/4 teaspoon salt
1/4 cup reduced-fat mayonnaise
2 tablespoons fat-free (skim) milk
6 cod fillets (4 oz each), patted dry
Cooking spray
6 whole wheat burger buns, split
6 leaves lettuce
12 slices tomato
1/2 cup reduced-fat mayonnaise
3 tablespoons chopped fresh basil leaves
1/2 teaspoon grated lemon peel

Steps:

  • Heat oven to 400°F. Spray large cookie sheet with sides with cooking spray.
  • Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
  • In shallow dish, mix cereal, 1 teaspoon lemon peel and the salt; mix well. In another shallow dish, beat 1/4 cup mayonnaise and the milk with whisk until smooth. Dip each cod fillet into mayonnaise mixture, coating all sides. Coat thoroughly with crumb mixture. Place on cookie sheet. Spray each fillet with cooking spray.
  • Bake about 20 minutes or until fish flakes easily with fork and crust is golden brown.
  • For each sandwich, place lettuce leaf on bottom half of bun. Top with fish, 2 slices tomato, 1 rounded tablespoon sauce and top half of bun.

Nutrition Facts : Calories 310, Carbohydrate 34 g, Cholesterol 70 mg, Fat 1, Fiber 8 g, Protein 28 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 10 g, TransFat 0 g

HEARTY BREADED FISH SANDWICHES



Hearty Breaded Fish Sandwiches image

Fishing for a burger alternative? Consider it caught. A hint of cayenne is cooled by a creamy yogurt and mayo sauce in this fish sandwich that will put your local drive-thru to shame. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 sandwiches.

Number Of Ingredients 14

1/2 cup dry bread crumbs
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dried parsley flakes
4 cod fillets (6 ounces each)
4 whole wheat hamburger buns, split
1/4 cup plain yogurt
1/4 cup fat-free mayonnaise
2 teaspoons lemon juice
2 teaspoons sweet pickle relish
1/4 teaspoon dried minced onion
4 lettuce leaves
4 slices tomato
4 slices sweet onion

Steps:

  • In a shallow bowl, combine the bread crumbs, garlic powder, cayenne and parsley. Coat fillets with bread crumb mixture., On a lightly oiled grill rack, grill cod, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Grill buns over medium heat for 30-60 seconds or until toasted., Meanwhile, in a small bowl, combine the yogurt, mayonnaise, lemon juice, relish and minced onion; spread over bun bottoms. Top with cod, lettuce, tomato and onion; replace bun tops.

Nutrition Facts : Calories 292 calories, Fat 4g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 483mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 32g protein. Diabetic Exchanges

Tips:

  • For a tangy sauce, use a combination of mayonnaise and sour cream.
  • Add a bit of heat with some Dijon mustard or Sriracha sauce.
  • Fresh herbs like dill, parsley, and chives add a pop of flavor.
  • Capers and pickles give the sauce a briny, salty flavor.
  • Use a good quality mayonnaise for the best flavor.
  • If you don't have tartar sauce, you can substitute mayonnaise mixed with lemon juice and chopped pickles.
  • Serve the sauce with your favorite fried or grilled fish sandwiches.

Conclusion:

Whether you're making a classic fish sandwich or trying something new, these homemade sauces are sure to elevate your meal. With a variety of flavors and textures to choose from, you're sure to find the perfect sauce to complement your fish. So next time you're in the mood for a delicious fish sandwich, don't forget to make your own sauce—your taste buds will thank you!

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