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This crispy Fried Fish Sandwich delivers every time! I’m talking tender, flaky cod fried to golden perfection and piled onto a buttery toasted brioche bun. Then we top it with a layer of melty cheese, my tangy homemade Cajun tartar sauce, and some fresh lettuce to bring it all together. One bite and that drive-thru fish sandwich is officially canceled!
The Best Fried Fish Sandwich Recipe
- ⭐ Difficulty: Easy
- 🕒 Prep Time: 20 minutes
- 🥣 Cook Time: About 10 minutes
- 🧑🍳 Total Time: About 30 minutes
- 👪 Serves: 3 sandwiches
- 🥣 Main Ingredients: Cod fillets, buttermilk, eggs, flour, panko breadcrumbs, Old Bay, brioche buns, lettuce, and homemade tartar sauce
- ⭐ Why You’ll Love It: This fried fish sandwich has tender cod, a light and crunchy panko coating, melty cheese, butter-toasted brioche, and bold homemade Cajun tartar sauce.
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I love a good fried fish sandwich, but here’s the thing – it has to be done right. The fish has to be crispy, the bun has to be toasted, and it HAS to have a tangy tartar sauce with lots of flavor!
So I came through and shut it down with this one! The cod is seasoned and coated in a crunchy flour-and-panko breading. And baby, once it hits the hot oil, the outside fries up golden brown and crisp while the inside stays moist, tender, and flaky. 😋
Then we make a homemade Cajun tartar sauce… And let me tell you – this is what seals the deal. Pile everything onto a brioche bun with a little cheese and plenty of chopped lettuce. And with that, my friend, lunch is handled!
➡️ For more crispy fried seafood recipes, try my Crispy Fried Catfish or Crispy Beer Battered Shrimp next!
Table of contents
- The Best Fried Fish Sandwich Recipe
- What Makes This Fried Fish Sandwich Special
- What Is the Best Fish for a Fried Fish Sandwich?
- Ingredient Highlights
- How to Make a Fried Fish Sandwich
- Expert Tips for Crispy Fried Fish Sandwiches
- What to Serve with Fried Fish Sandwiches
- How to Store and Reheat Fried Fish
- Recipe FAQs
- More Delicious Seafood Recipes
What Makes This Fried Fish Sandwich Special
- The coating stays crispy. A combination of flour and panko gives the fish a sturdy, craggy crust that doesn’t get soggy once the sauce is added.
- Seasoning in every layer. No bland fish here! We season both the fish and the breading giving this sandwich tons of flavor – not just on the outside! We are not hiding plain fish underneath a flavorful sauce and hoping nobody notices!
- Homemade Cajun tartar sauce. This is not your basic tartar sauce. We use my homemade Cajun seasoning and the perfect blend of ingredients for a balance of spice, tang, and zesty flavors all in one.
What Is the Best Fish for a Fried Fish Sandwich?
Cod is an excellent choice because it has a mild flavor, firm texture, and large flakes that hold together well during frying. Haddock, pollock, halibut, and tilapia are also great options. Choose fillets that are relatively even in thickness so the outside does not burn before the center is cooked.
Ingredient Highlights
The full list of ingredients can be found in the recipe card below.
- Cod fillets: I picked cod because it’s easily accessible at the grocery store. Look for evenly sized 4-ounce fish fillets so they cook at roughly the same rate.
- American Cheese: totally optional but SO good. It melts right over the hot cod and adds a creamy, salty layer that works surprisingly well with the Cajun tartar sauce.
- Buttermilk and eggs: Together, they create a thick wet mixture that helps the flour-and-panko breading cling to the cod. The buttermilk also helps tenderize the fish. I do this with my buttermilk fried chicken for the perfect crunch every time!
- All-purpose flour and panko breadcrumbs: I tested this sandwich with a few different coatings, but this combo gave me the crunch I was looking for without overpowering the cod. You can use regular breadcrumbs, but the coating will be finer and less crunchy than panko.
- Brioche buns are soft, buttery, and slightly sweet – perfect for this sandwich.
- Frying oil: Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. You need enough oil for the fish to fry without resting directly against the bottom of the pan.
For the Cajun Tartar Sauce
We’re keeping it simple – we start with mayonnaise, pickles, Dijon mustard, and my homemade Cajun seasoning. Then add in a pinch of sugar, capers, and lemon juice to bring all of the flavors together. One bite and you’ll be putting this sauce on everything.
How to Make a Fried Fish Sandwich
Step 1: Make the Cajun tartar sauce. Stir the sauce ingredients together until smooth, then place it in the fridge while you prepare the fried cod. Resting the sauce gives the flavors time to blend.
Step 2: Season and dip the fish. Pat the cod fillets dry with paper towels, season both sides with kosher salt, black pepper, and Old Bay then dip them into the buttermilk and egg mixture.
Step 3: Coat the cod in the panko breading. Mix the flour, panko breadcrumbs, and seasonings in a medium bowl. Press the breading firmly over both sides of the fish and around the edges. Let the breaded cod rest for 5 to 10 minutes so the coating stays in place during frying.
Step 4: Fry the cod. Heat 1 to 1½ inches of oil to 350°F, then fry the fish for 3 to 4 minutes per side until golden brown, crispy, and cooked to 145°F. Drain on a wire rack to keep the crust crisp.
Toast the brioche buns. Melt butter in a skillet over medium heat. Place the buns cut-side down and toast for 2 to 3 minutes, until golden brown and lightly crisp.
Step 6: Assemble the fried fish sandwiches. Toast the brioche buns, spread Cajun tartar sauce over both sides, and add the crispy fried cod, sliced cheese, and chopped lettuce. Serve immediately with extra sauce, lemon wedges, or hot sauce.
Expert Tips for Crispy Fried Fish Sandwiches
- Pat the cod completely dry. Excess moisture makes it harder for the flour to adhere and can cause the coating to separate from the fish.
- Let the breaded fish rest. A short 5 to 10 minute rest allows the coating to absorb a little moisture and adhere more securely before frying.
- Keep the oil around 350°F. Oil that is too cool creates greasy fish. Oil that is too hot can burn the panko before the cod cooks through.
- Do not overcrowd the pan. Frying too many fillets at once causes the oil temperature to drop. Give each piece enough room for the oil to circulate around it.
- Turn the fish carefully. Let the first side develop a crispy crust before flipping. Moving it too early or too often can loosen the breading.
What to Serve with Fried Fish Sandwiches
Serve these fried fish sandwiches with French fries, onion rings, or sweet potato fries for a classic take out style meal.
You can also round everything out with Southern potato salad, baked corn on the cob, and cornmeal hush puppies. Do not forget lemon wedges, sliced pickles, hot sauce, and plenty of extra tartar sauce!
How to Store and Reheat Fried Fish
Refrigerate: Allow the fried fish to cool completely, then store leftovers in an airtight container lined with a paper towel for up to 3 days. Store the buns, lettuce, and tartar sauce separately. Do not store fully assembled sandwiches, because the bread and coating will become soggy. I don’t recommend freezing.
Reheat: Reheat the fish in a 375°F oven or air fryer until hot and crisp. Depending on thickness, this should take approximately 6 to 10 minutes. Avoid microwaving the fish. It will heat the center, but the panko coating will become soft.
Recipe FAQs
The breading may fall off if the fish was too wet, the flour and panko coating was not pressed firmly onto the surface, or the fish was moved too soon after it went into the oil.
Pat the cod completely dry, let the excess wet mixture drip off, firmly press the breading over the fish, and allow the coated fillets to rest for 5 to 10 minutes before frying.
The oil was most likely not hot enough or the pan was overcrowded. When the temperature drops too low, the coating absorbs oil instead of crisping quickly. Keep the oil around 350°F and allow it to return to temperature between batches.
The breading should be deeply golden and crisp, while the center of the fish should be opaque and flake easily with a fork. The internal temperature should reach 145°F in the thickest part of the fillet.
Yes. Place the breaded fillets on a greased wire rack set over a baking sheet. Spray them generously with cooking spray and bake at 425°F for approximately 15 to 20 minutes, flipping once, until golden and cooked through.
Drain the fried fish on a wire rack, toast the buns, and wait until serving time to assemble the sandwiches. You can also place the lettuce underneath the fish to create an extra barrier between the tartar sauce and the crispy coating.
More Delicious Seafood Recipes
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Fried Catfish
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Seafood Boil Recipe with Garlic Butter Sauce
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Seafood Mac and Cheese with Lobster and Crab
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Pan Seared Shrimp
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Fried Fish Sandwich Recipe
Equipment
- Large Skillet or Dutch Oven
- Deep Fry Thermometer (optional)
Ingredients
- 4 Cod Fillets, (about 4 oz each)
- 1 tsp Old Bay Seasoning
- Kosher Salt and Black Pepper, (to taste)
- 1/2 cup Buttermilk
- 2 large Eggs
Dry Batter
- 1/2 cup All Purpose Flour
- 1 cup Panko Breadcrumbs
- 2 tsp Old Bay
- 1 tsp Garlic Powder
Cajun Tartar Sauce
- 1/2 cup Mayo
- 1/4 cup Pickles, (minced)
- 1 Shallot, (minced)
- 1 tbsp Dijon Mustard
- 1 1/2 tsp Cajun Seasoning
- 1 tsp Sugar
- 1/2 tsp Garlic Powder
- 1 tbsp Lemon Juice
- 1 tbsp Hot Sauce
- 1 tsp Capers, (optional)
- 4 Brioche Buns
- 2-3 tbsp Salted Butter
- 4 slices American Cheese
- 2 cups Iceburg Lettuce, (shredded)
- 3-4 cups Vegetable Oil, (or any neutral oil)
Instructions
- In a medium bowl, combine the mayonnaise, minced pickles, minced shallot, Dijon mustard, Cajun seasoning, sugar, garlic powder, hot sauce, lemon juice, and diced capers. Stir everything together until smooth and creamy. Mix until smooth. Refrigerate while you prepare the fish so the flavors have time to come together. 1/2 cup Mayo 1/4 cup Pickles 1 Shallot 1 tbsp Dijon Mustard 1 1/2 tsp Cajun Seasoning 1 tsp Sugar 1/2 tsp Garlic Powder 1 tbsp Lemon Juice 1 tbsp Hot Sauce 1 tsp Capers
- Pat the cod fillets dry with paper towels. This helps the coating stick better. Season both sides of the cod with salt, black pepper, and Old Bay. The fillets should be lightly and evenly coated with seasoning. 4 Cod Fillets 1 tsp Old Bay Seasoning Kosher Salt and Black Pepper
- In a shallow bowl, whisk together the buttermilk and eggs until fully combined. 1/2 cup Buttermilk 2 large Eggs
- In another shallow bowl, combine the flour, panko breadcrumbs, Old Bay, and garlic powder. Mix until everything is evenly distributed. The breading should look light and crumbly, with the seasoning mixed throughout. Add a pinch of salt and black pepper. 1/2 cup All Purpose Flour 1 cup Panko Breadcrumbs 2 tsp Old Bay 1 tsp Garlic Powder Kosher Salt and Black Pepper
- Dip each seasoned cod fillet into the buttermilk mixture, letting the excess drip off. Then place it into the panko mixture and press the breading firmly onto both sides and around the edges. The fish should be fully coated with no bare spots showing. Set the breaded fillets aside for 5 to 10 minutes while the oil heats. This helps the coating stick better during frying.
- Add about 2 to 3 inches of oil to a heavy-bottomed pot or deep skillet and heat it to 350°F over medium heat. Once the oil is hot, carefully lower the breaded cod into the oil. Fry for 3-4 minutes per side, or until the coating is deep golden brown and crispy. The fish is done when the outside is crunchy and the inside is opaque and flakes easily with a fork.
- Transfer the fried cod to a wire rack or paper towel-lined plate and lightly sprinkle with a little salt or additional Cajun seasoning or Old Bay while it’s still hot. Place a slice of cheese on top of the fish and let the residual heat allow it to melt on top. 4 slices American Cheese
- Toast the brioche buns. Melt a little butter in a skillet over medium heat. Place the brioche buns cut-side down in the skillet and toast for 2 to 3 minutes, or until golden brown and lightly crisp on the edges. 4 Brioche Buns 2-3 tbsp Salted Butter
- Spread a generous amount of Cajun tartar sauce on the toasted brioche buns. Add a piece of fried cod, then top with chopped lettuce. Finish with the top bun and serve immediately.
Notes
- Pat the cod completely dry. Excess moisture makes it harder for the flour to adhere and can cause the coating to separate from the fish.
- Let the breaded fish rest. A short 5 to 10 minute rest allows the coating to absorb a little moisture and adhere more securely before frying.
- Keep the oil around 350°F. Oil that is too cool creates greasy fish. Oil that is too hot can burn the panko before the cod cooks through.
- Do not overcrowd the pan. Frying too many fillets at once causes the oil temperature to drop. Give each piece enough room for the oil to circulate around it.
- Turn the fish carefully. Let the first side develop a crispy crust before flipping. Moving it too early or too often can loosen the breading.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
