Sink your teeth into Crispy Fried Fish Sandwiches! A perfectly golden and crunchy fish fillet nestled between soft buns and accompanied by spicy tartar sauce and crisp green cabbage. Panko breadcrumbs make for a super crispy coating. The irresistible combination of tender and flaky fish wrapped in a crispy coating is so delicious!
Crispy Fried Fish Sandwiches
Are you like me? Is the Filet O’ Fish your favorite McDonald’s sandwich, too? If so, it’s time to make Crispy Fried Fish Sandwiches!
Fried Fish Sandwiches are such a fun and simple recipe to make at home — and also healthier. With a few simple tweaks, you can add even more flavor and texture: Cajun spices, panko breadcrumbs, and a spicy tartar sauce. To make this classic fried fish sandwich even more mouthwateringly delicious!
Make this versatile and popular crispy fish sandwich by pairing with soft, buttery toasted buns. The American cheese is optional but so good! A handful of shredded green cabbage adds even more freshness and crunch.
A crunchy, flaky fish sandwich that can be made year round. A satisfying lunch or dinner option. Easy enough for weeknight dinner. Fancy enough for dinner with friends and extended family!
So light and crispy! So comforting and delicious! On the table in 30 minutes. The perfect antidote to the mid-week weeknight dinner blues.
Ingredients:
- White Fish. Choose a white fish that’s good for frying such as Tilapia, Cod, Haddock, and Catfish. But Basa, Snapper, or Grouper are also nice. I like thin filets because they fry up with crispier edges. But my partner prefers a bigger, meatier chunk of fish. Fresh, high-quality fish fillets or previously frozen fish that’s been defrosted both make good choices. Look for sustainable or locally sourced fish for an eco-friendly choice.
- Cajun Seasoning. A spicy kick of flavor! Tastier than salt and pepper alone.
- Panko Breadcrumbs. A Japanese bread crumb that’s lighter and 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 slightly toasted brioche buns are so soft and delicious. But even a hamburger bun or a crusty baguette are nice bread options.
Instructions:
- Prep fish. If the fish is large, cut into appropriate sizes for sandwich portions. Pat dry before breading. Season liberally with Cajun seasoning.
- Dredge fish. To bread the fish fillets with a crispy coating, set up a dredging station. Fill 3 bowls with potato starch, whisked eggs, and Panko Japanese bread crumbs. Then dredge the fillets, starting with the potato starch, then dipping into the egg wash, and finally, coating in the breadcrumbs.
- Fry until golden and crispy. Choose deep frying or shallow frying for the cooking method. until crispy and cooked through.
- Make Spicy Tartar Sauce. In a small bowl, mix together mayonnaise, sriracha, shallot, and capers. Set aside.
- Assemble sandwiches. Make sandwiches and layer buns, spicy tartar sauce, green cabbage, fried fish, and extra tartar sauce on top.
Tips for Deep Frying:
Allow you can also shallow fry the fish fillets, deep frying makes for a much crispier, crunchier texture! To deep fry at home, you’ll need:
- 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.
PRO Tips:
- 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.
Serve with:
For a classic combination, pair with french fries, potato salad, fruit platter, salad, or vegetable crudites and dip. A bag of thick, kettle cooked potato chips also makes a nice addition.
Or, serve with:
FAQ:
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.
More recipes:
- Korean Fried Chicken Sandwiches with Kimchi Mayo
- Nashville Hot Chicken Sandwich
- Korean BBQ Gochujang Chicken Tacos
- The BEST Korean Fried Chicken
Crispy Fried Fish Sandwich
Equipment
- Cast Iron Dutch Oven
- Cooling rack
- sheet pan
Ingredients
For Dredging:
- 4 white fish fillets (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)
For Serving:
- 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)
Instructions
- Make Spicy Tartar Sauce. In a small bowl, mix together mayonnaise, sriracha, shallot, and capers. Set aside.
- Prep buns and cabbage. Finely shred cabbage. Set aside. Butter and toast the buns. Set aside.
- Prep fish. If the fish is large, cut into appropriate sizes for sandwich portions. Pat dry before breading. Sprinkle Cajun seasoning over the fish filets, making sure to coat both sides. Rub about 1 Tbsp per fish filet.
- Dredge fish. To bread the fish fillets with a crispy coating, set up a 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.
- Fry until golden and crispy. Choose deep frying or shallow frying for the cooking method.
- To deep fry: 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.
- 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!
