Description
Crave-worthy “Fried Fish Sandwich” delivers crispy golden perfection between soft brioche buns. Homemade tartar sauce and flaky fish create a delightful symphony of flavors you’ll savor with each satisfying bite.
Ingredients
Scale
Fish:
- 4 white fish fillets (cod, haddock, or tilapia)
Coating and Seasoning:
- 1 cup (240 milliliters) all-purpose flour
- 1 teaspoon (5 grams) salt
- ½ teaspoon (2.5 grams) black pepper
- 1 teaspoon (5 grams) garlic powder
- 1 teaspoon (5 grams) paprika
- 1 teaspoon (5 grams) Old Bay seasoning (optional)
- 1 cup (240 milliliters) buttermilk (or milk with 1 teaspoon vinegar)
- 1 large egg
- 1 cup (100 grams) panko breadcrumbs (or cornmeal for extra crunch)
Additional Components:
- Vegetable oil, for frying
- 4 brioche or sandwich buns, toasted
- ½ cup (120 milliliters) tartar sauce (or mayonnaise)
- 1 cup (50 grams) shredded lettuce
- 1 tomato, sliced
- ½ cup (50 grams) pickles or sliced onions (optional)
Instructions
- Craft a seasoned flour blend by combining dry ingredients, creating a flavor-packed coating that will elevate the fish’s taste profile.
- Whisk buttermilk and egg together in a separate vessel, forming a smooth, adhesive base that helps breadcrumbs cling perfectly to the fish.
- Systematically transform each fish fillet into a crispy masterpiece by first dredging through the seasoned flour, ensuring complete coverage.
- Immerse the floured fillet into the buttermilk mixture, allowing excess liquid to drip off before transitioning to the final breading stage.
- Gently press panko breadcrumbs onto the fillet, creating a textured exterior that will deliver a satisfying crunch when fried.
- Prepare the skillet by heating vegetable oil to an optimal temperature, creating a golden-brown cooking environment for the delicate fish.
- Carefully lower the breaded fillets into the shimmering oil, monitoring their transformation into a crisp, amber-hued delicacy.
- Fry each side until achieving a rich, golden color and ensuring the fish is thoroughly cooked, typically 3-4 minutes per side.
- Transfer the fried fillets to a paper towel-lined plate, allowing excess oil to drain and maintaining the crispy texture.
Notes
- Choose fish with firm texture like cod, halibut, or tilapia to ensure the best crispy coating and prevent breaking during frying.
- Maintain consistent oil temperature around 350F to achieve golden-brown, evenly cooked fish without absorbing excess oil.
- Pat fish fillets completely dry before breading to help breadcrumbs adhere better and create a crunchier exterior.
- For gluten-free option, swap wheat flour with cornstarch or rice flour, and use gluten-free panko breadcrumbs to maintain crispy texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg