This crispy fried fish sandwich recipe is piled high with crunch coleslaw, and slathered with tangy tartar sauce.
My easy crispy fish sandwiches are hand-breaded and pan-fried to golden brown perfection. These are perfect to enjoy as a shore lunch with any freshly caught fish or enjoy at home whenever the craving strikes.
Ingredients & Substitutions
- Frying oil - Any vegetable oil with a high smoke point is fine, such as canola oil.
- Fish filets - Fresh perch, walleye, or trout are all great choices.
- Large eggs
- Milk
- Ritz crackers - Saltines or panko breadcrumbs are great substitutes.
- All-purpose flour
- Table salt
- Lemon pepper seasoning - Old Bay seasoning is also a great choice. Lemon zest can be substituted.
- Garlic powder
- Black pepper
- Cayenne pepper
- Brioche buns - Any fresh baked gourmet bun can be substituted.
- Tartar sauce - I recommend my homemade tartar sauce.
- Coleslaw - The tangy flavor of my apple cider vinegar coleslaw would be a great fit too.
How to make it
Prepare these fried fish sandwiches by first setting up a dreading station. In a small bowl, combine the milk and eggs and beat together with a fork. Then mix the flour, crackers, and seasonings together in a separate bowl.
Dredge fish in the egg wash, and then place it in the flour mixture, fully coating each side.
Heat oil in a large skillet until shimmering, over medium heat, and place the breaded filets in the hot oil. Cook for a few minutes, until the breading turns golden brown, then flip the filets and repeat. Set the cooked fish on paper towels or a wire rack to drain.
Toast the interior of the buns, and spread coleslaw across the bottom, then add the fried fish filet. Paint the inside of the upper bun with tartar sauce, then serve your crispy fish sandwich immediately with lemon wedges, French fries, or potato chips.
Storing Leftovers
If you have leftover fried fish, place it in an airtight container, or sealed bag, in the refrigerator. These are best enjoyed within five days.
The best way to reheat the fish is by gently warming it in a 350 degree oven until heated through. Avoid using the microwave if possible, or the texture will suffer significantly.
Fried Fish Sandwich
Equipment
- Large skillet
Ingredients
Fried Fish Fillets
- oil for frying
- 4 fish filets
- 2 eggs
- 2 tablespoons milk
- 1 cup crushed Ritz crackers one sleeve
- ½ cup all-purpose flour
- 1 ½ teaspoons table salt
- 1 teaspoon lemon pepper seasoning
- ¾ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
Sandwich
- 4 brioche buns toasted
- ¼ cup tartar sauce
- 1 cup coleslaw
Instructions
Frying the Fish
- Set up a dredging station by cracking two eggs in a shallow dish, add milk and wisk to combine.
- In a separate dish, combine the crushed crackers, flour, salt, lemon pepper, garlic, black pepper, and cayenne.
- Add enough oil to a large skillet to coat the bottom, set over medium heat and let the oil heat until shimmering.
- Dredge each piece of fish in the egg mixture, letting the excessive drip off, then fully coat in the cracker mixture.
- Fry the fish, working in batches as needed, until the fish filets turn golden brown, then flip and repeat on the other side. Set the fried fish on a wire rack to drain when cooked through.
Sandwich Assembly
- Assemble the sandwich by spreading a generous layer of coleslaw over the bottom bun, then top with a fried fillet. Spread tartar sauce on the inside of the upper bun, then top the sandwich and serve immediately.
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