Go Back

Fried Fish Sandwiches

Crispy, golden fried fish sandwiches with perfectly seasoned coating that transforms ordinary fish fillets into restaurant-quality comfort food for the whole family.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Servings: 4
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 4 white fish fillets (cod, tilapia, or haddock), about 6 oz each
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 2 cups panko breadcrumbs
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil for frying
  • 4 brioche buns or hamburger buns
  • Lettuce leaves
  • Tomato slices
  • Tartar sauce or mayo

Method
 

  1. Pat fish fillets completely dry with paper towels and season both sides with salt and pepper. The fish should feel tacky, not wet, before breading.
  2. Arrange three shallow dishes in a row. Place flour in the first, beaten eggs in the second, and combine panko breadcrumbs with paprika, garlic powder, onion powder, and remaining seasonings in the third.
  3. Pour vegetable oil to a depth of 2 inches in a heavy-bottomed pot or deep skillet. Heat to 350°F using a thermometer.
  4. Dredge each fillet in flour, shaking off excess. Dip in beaten eggs, allowing excess to drip off. Finally, press into seasoned breadcrumbs, ensuring complete coverage. Gently press crumbs to help them adhere.
  5. Carefully lower breaded fillets into hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes per side until golden brown and internal temperature reaches 145°F. Transfer to paper towel-lined plates.
  6. Toast bun halves lightly if desired. Spread tartar sauce on bottom buns, add lettuce, place hot fish fillets on top, then tomato slices and top buns. Serve immediately while fish is still crispy.

Notes

Pat fish completely dry before breading to ensure crispy coating. Don't overcrowd the pan when frying to maintain oil temperature. Regular breadcrumbs can substitute for panko, and frozen fish works when thawed and dried thoroughly. Leftover fish keeps 2-3 days refrigerated; reheat in 400°F oven for 8-10 minutes. Can be baked at 425°F for 12-15 minutes instead of frying.