The crispiest, crunchiest Fried Fish Sandwich with Panko Japanese breadcrumbs and Spicy Tartar Sauce! YUM!
Why Fried Fish Sandwiches?
Are you like me? Is the Filet O’ Fish your favorite McDonald’s sandwich, too?
These at-home Crispy Fried Fish Sandwiches have the same vibe. But with a few minor tweaks: Spicy Tartar Sauce, Cajun spices, and Panko Japanese Breadcrumbs.
So light and crispy! So comforting and delicious!
On the table in 30 minutes. Light and fresh! Crispy and crunchy! The perfect antidote to the mid-week weeknight dinner blues.
- White Fish. Any kind works: Tilapia, Basa, Cod, Halibut, Snapper, Grouper. I like thin filets because they fry up with crispier edges. But my partner prefers a bigger, meatier chunk of fish. Choose what you like best and is most accessible.
- Cajun Seasoning. A spicy kick of flavor! Tastier than salt and pepper alone.
- Panko Breadcrumbs. A Japanese bread crumb that’s lighter + crispier than regular bread crumbs.
- Potato Starch. Instead of flour, use potato starch for the crunchiest fried fillets ever! Can be subbed with corn starch, if you don’t have it.
- Spicy Tartar Sauce. Tartar Sauce is a MUST for Fried Fish Sandwiches. Make it spicy (and more exciting) with sriracha.
- Green Cabbage. Thinly shredded cabbage is the perfect topping. Adds texture and freshness. Buy pre-shredded cabbage to make it even easier.
- Brioche Buns. Buttered and toasted brioche buns are so soft and delicious.
- Season fish fillets with Cajun seasoning.
- Dredge fish fillets: coat in potato starch, dip into egg wash, coat in Panko Japanese bread crumbs.
- Deep fry fish until crispy and cooked through.
- Mix together Spicy Tartar Sauce.
- Assemble sandwiches. Enjoy!
PRO Tips for Deep Frying:
Deep frying makes for a much crispier, crunchier texture!
Set up a deep frying station to make it easy and safe at home:
- Cast Iron Dutch Oven. The ideal material for deep frying, it’s great for keeping a constant and steady temperature. The high walls of a Cast Iron Dutch Oven also prevent oil splatter (vs a cast iron skillet).
- Candy Thermometer. I clip a candy thermometer to the side of the Dutch Oven. Thermometers are very helpful for determining oil temperature, which tends to fluctuate. Frying at the right temperature ensures crispy, non-greasy fried food. You won’t regret purchasing this $10 cooking tool!
- Cooling Rack + Sheet Pan. After the fish is deep fried, transfer to a cooling rack arranged over a sheet pan. The air will circulate under and around the fish, keeping everything crispy and crunchy.
- Stainless Steel Strainer. The ideal tool for removing fried food from hot oil. Tongs also work but sometimes the breading can slip off when grabbed too forcefully.
- Oil. Use a neutral flavored oil with a high smoke point. I recommend grapeseed oil, vegetable/canola oil, peanut oil, or avocado oil. Add enough oil (about 1-2 inches) so the fish floats while frying.
- Double up fish filets for big eaters. Sometimes, one fish filet is not enough. For big eaters, feel free to double the fish filets, as pictured.
- Leftover fish can be reheated in an Air Fryer (380F for 5 minutes) or in a 400F oven until crispy!
- Assemble Fried Fish Sandwiches right before serving. Everything can be prepped ahead of time. But it’s best to assemble right before serving to prevent any king of soggyness.
Why Potato Starch?
For dredging, I prefer Potato Starch over regular flour. It produces the crispiest, crunchiest coating ever.
Science tells us why: Potato Starch contains a high amylose content. When dropped into hot oil, potato starch molecules lock into place and create that brittle, crunchy, crispy texture!
Look for Potato Starch at your local Asian grocer. Corn Starch is an acceptable substitute. If you don’t have either, regular flour also works but it won’t be as crispy.
What can I serve with Panko Fried Fish Sandwiches?
Other recipes you may enjoy:
- Korean Fried Chicken Sandwiches with Kimchi Mayo
- Nashville Hot Chicken Sandwich
- Korean BBQ Gochujang Chicken Tacos
Crispy Fried Fish Sandwich
- Cast Iron Dutch Oven
- Cooling rack
- sheet pan
- 4 white fish filets (any kind works but tilapia is pictured)
- 4 Tbsp Cajun seasoning (1 Tbsp for each fish filet)
- 2 eggs (large), beaten well
- 1/2 cup potato starch
- 1 cup panko bread crumbs (plus a little bit more for the last fish filet)
- 1 1/2 cups green cabbage, finely shredded
- 4 buns
- 4 Tbsp softened (room temperature) butter
Spicy Tartar Sauce
- 1/2 cup mayo (I use Kewpie)
- 2 Tbsp capers, drained and chopped
- 1/2 shallot, chopped (about 2 Tbsp)
- 2 tsp sriracha (or more, if you like things spicier)
- Make spicy tartar sauce: place all ingredients in a small bowl and mix well with a spoon. Set aside.
- Finely shred cabbage. Set aside.
- Sprinkle Cajun seasoning over the fish filets, making sure to coat both sides. Rub about 1 Tbsp per fish filet.
- Set up dredging station: one bowl for potato starch, one bowl for beaten eggs, one bowl for panko bread crumbs. Coat seasoned fish with potato starch, then dip into egg wash, and finally coat with panko bread crumbs. Press the panko into the fish. Set aside on a separate plate as you finish.
- In a cast iron Dutch oven, attach a candy thermometer and 1-2 inches of oil. (I use grapeseed oil but peanut, vegetable, or canola oil all work well). Heat on medium heat and wait for thermometer to reach 350F.
- When the thermometer reaches 350F, carefully add fish filets. Make sure not to overcrowd the pan. Deep fry in batches until crispy and cooked through, about 2-3 minutes for each fish filet. Transfer to a cooling rack arranged over a sheet pan, to keep the fish crispy.
- Meanwhile, butter and toast the buns. (I use a cast iron grill pan. While the fish cooks, I spread a thin layer of softened butter on the inside of the buns. Then I toast on the grill pan, turning to toast evenly).
- Assemble the sandwiches. Add spicy tartar sauce to the bottom bun. Add fried fish, then a handful of shredded cabbage. Dollop more spicy tartar sauce to the top bun and place on top. Repeat for all sandwiches. Enjoy immediately!