The Best Crispy Fish Sandwich You'll Ever Make at Home
Ingredients
- 4 white fish fillets (5–6 oz each), cod or haddock preferred
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 2 large eggs, beaten
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- Vegetable oil for frying (enough to coat pan ¼ inch deep)
- ½ cup mayonnaise
- 2 tbsp dill pickle relish
- 1 tsp lemon juice
- ½ tsp hot sauce (optional)
- 4 brioche or soft sandwich buns, toasted
- 4 leaves green leaf lettuce
- 4 slices tomato
- Lemon wedges for serving
Instructions
- Pat the fish fillets completely dry with paper towels on both sides. Set aside on a plate.
- Set up three shallow bowls: flour in the first, beaten eggs in the second, and panko mixed with garlic powder, smoked paprika, onion powder, salt, and pepper in the third.
- Dredge each fillet in flour and shake off the excess, then dip in egg, then press firmly into the seasoned panko mixture coating all sides.
- Pour vegetable oil into a heavy skillet to about ¼ inch depth. Heat over medium-high until shimmering and a pinch of panko sizzles immediately on contact.
- Carefully lay fillets into the oil away from you. Cook 2 at a time to avoid crowding. Fry 3 to 4 minutes per side until deep golden brown and fish flakes easily when pressed.
- Transfer cooked fillets to a paper towel-lined plate and let rest for 1 to 2 minutes.
- Mix mayonnaise, dill pickle relish, lemon juice, and hot sauce together in a small bowl. Taste and adjust seasoning.
- Toast buns lightly in a dry pan or under the broiler. Spread sauce on both halves, layer with lettuce and tomato, place fish on top, squeeze fresh lemon over the fish, and close the sandwich. Serve immediately.
Notes
Always pat your fish fillets completely dry before dredging. Any surface moisture will prevent the crust from crisping properly and can cause the coating to fall apart in the oil.