Sink your teeth into Crispy Fried Fish Sandwiches! An easy and delicious recipe that is festive enough for Game Days and easy enough for weeknight dinner. For a super crispy coating, dredge in Panko Japanese bread crumbs. They are lighter and fluffier than regular breadcrumbs. Finish with a spicy homemade tartar sauce and plenty of crisp green cabbage. Sandwich between soft brioche buns for the ultimate fish sandwich recipe!

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Why make Fried Fish Sandwiches?

Are you like me? Is the Filet O’ Fish your favorite McDonald’s sandwich, too? Although I love a good burger and fried chicken sandwiches, there’s nothing as good as a Crispy Fried Fish Sandwich.

Tender, flaky fish. A golden brown, crunchy coating. Soft brioche buns. Crisp green cabbage. The combination is unbeatable. So light and crispy! So comforting and delicious! And don’t forget the tangy tartar sauce to bring all the flavors together!

For the best fried fish sandwich, I recommend white fish filet for its mild flavor and flaky texture. The key to keeping it juicy and moist is to dredge with a combination of potato starch (or corn starch) and Japanese Panko breadcrumbs. This combination creates a breaded coating that effectively seals all the moisture inside. The fish will fry up super crispy and crunchy on the outside. And moist and tender on the inside!

There are two options for frying: shallow frying or deep frying. For the ultimate crunchy coating, deep frying is the best option. You do not need a deep fryer! All you need is a Dutch oven, thermometer, and enough oil (about 1-2 inches) for the fish to float. Deep frying allows the hot oil to get into all the nooks and crannies of the fish. It only takes a few minutes to fry the fish until golden brown and gloriously crunchy.

Enjoy this easy fried fish sandwich recipe!

Ingredients:

• White Fish Fillet. Any mild flavored white fish works well. I prefer Tilapia filets because they are small enough to be fried whole. The thin edges also fry up crispier. But you can also use Atlantic Cod, Pacific Cod, Haddock, Grouper, or Basa fillets. For thicker fillets, make sure to cut them into 4-inch portions so they can easily fit into a bun. Use fresh, high-quality fish fillets or frozen fish that’s been defrosted.
• Cajun Seasoning. A spicy kick of flavor! If you do not tolerate spice, add salt and pepper instead. *Make sure that the cajun seasoning includes salt as an ingredient. Otherwise, season the fish generously with salt.
• 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. *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.*
• Spicy Tartar Sauce. Whip together a spicy homemade tartar sauce with mayonnaise, capers, shallot (or red onion), and sriracha. Adds a tangy creamy flavor that is ESSENTIAL to fried fish! *Leave out the sriracha for a non-spicy version.
• Green Cabbage. Thinly shredded cabbage is the perfect topping. Adds texture and freshness. Buy pre-shredded cabbage to make it even easier. Or swap with iceberg lettuce.
• Brioche Buns. The soft, buttery texture of brioche buns contrast nicely with the crispy fried fish. Any soft, pillowy buns will taste good. Make sure to butter and toast the buns! Swap with hamburger buns, potato buns, or even milk bread if you like.

How to make Crispy Fried Fish Sandwich:

1. Season fish. If the fish fillets are large, cut into 4-inch portions. Pat dry before breading. Season liberally with Cajun seasoning.
2. Dredge fish. To bread the fish fillets with a crispy coating, set up a dredging station with 3 bowls. Fill the first bowl with potato starch. The 2nd bowl with whisked eggs. And the 3rd bowl with Japanese panko breadcrumbs. Dredge the fillets, one at a time, starting with the potato starch, then dipping into the egg wash, and finally, coating in the breadcrumbs.
3. Fry until golden and crispy. To shallow fry, add enough oil to coat the bottom of a pan. When the oil is hot but not smoking, add the breaded filets. Fry until crispy and golden brown, about 2-3 minutes per side. To deep fry, add 1-2 inches of oil to a Dutch Oven. Clip a candy thermometer on the side. When the temperature reaches 350F, add the breaded fish. Deep fry until crispy and golden brown, about 1-2 minutes per side. *To test for doneness, the fish should be opaque and flake away easily.
4. Make Spicy Tartar Sauce. In a small bowl, mix together the mayonnaise, sriracha, shallot, and capers. Set aside.
5. Assemble sandwiches. To assemble, butter and toast the buns. Layer the sandwich by adding the bottom bun, spicy tartar sauce, green cabbage, fried fish, and then the top bun with more spicy tartar sauce. Serve with lemon wedges, if desired.

Tips for Deep Frying:

The best way to achive that crispy, crunchy texture is to deep fry the fish. As it cooks in the hot oil, the breaded fish fillets should float — this allows all the nooks and crannies to get extra crispy. 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!
• Wire Rack + Sheet Pan. After the fish is deep fried, transfer to a wire 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. Removes excess oil easily. 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. Reheat fried fish fillets 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 soggyness.

Serve with:

For a classic combination, pair with french fries, potato salad, fruit platter, salad, or vegetable crudites and dip. A bag of kettle cooked potato chips also makes a nice addition.

Or, serve with:

• Kimchi Fries
• Lime Cilantro Slaw
• Arugula Quinoa Salad with Feta

More Deep Fried recipes:

• Korean Fried Chicken Sandwiches with Kimchi Mayo
• Nashville Hot Chicken Sandwich
• The BEST Korean Fried Chicken