Crispy Fish Sandwiches
Oh-so-crisp fish sandwiches with melted cheese, soft brioche buns and homemade tartar sauce! Seriously so so good.
This right here is a classic fish sandwich. There’s no frills, no fuss. All you need is a simple coating, yielding the lightest, crispiest exterior (thank you to Panko breadcrumbs), some good old fashioned American cheese slices, soft, toasted brioche buns and a homemade tartar sauce.
Fish-wise, I prefer orange roughy or petrale sole fish filets but you can also use flounder or cod. You can also add in a slaw, although personally, I think simple is best here. And this homemade tartar sauce is truly all you need to round out this perfect sandwich (and don’t worry – it doesn’t require too many ingredients).
You can keep your fish warm and cozy in a 200 degree F oven for up to 30 min before assembling all your sammies. For sides, you can serve with fries or chips and some ice cold beers for a well rounded out meal.
TOOLS FOR THIS RECIPE
Dutch oven
CRISPY FISH SANDWICHES: FREQUENTLY ASKED QUESTIONS
Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store. While both panko and breadcrumbs can be used as a coating for fried foods, panko is much more flakier and yields a crunchier, crispier texture.
A quick and easy buttermilk substitute is creating your own buttermilk with whole milk and something acidic such as lemon juice or distilled white vinegar.
You can add 1 tablespoon acid (lemon juice or vinegar) to 1 cup milk, letting it stand for 5-10 minutes.
Recipe
Yield: 4 servings
Prep: 25 minutes
Cook: 15 minutes
Total: 40 minutes
Ingredients
Instructions
1. Season fish with Old Bay seasoning, salt and pepper, to taste.
2. Working one at a time, dredge fish in flour, dip into the buttermilk mixture, then dredge in Panko, pressing to coat.
3. Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until it registers 360 degrees F on a deep-fry thermometer.
4. Working in batches, add fish and fry until golden brown, turning occasionally, about 3-4 minutes. Transfer to a baking sheet fitted with a wire rack and keep warm.*
5. To serve, spread buns with tartar sauce, then top with fish and cheese slices.
6. In a medium bowl, whisk together buttermilk, egg and hot sauce.
7. In a small bowl, whisk together mayonnaise, relish, dill and lemon juice; season with salt and pepper, to taste.
