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–+ servings
Crispy Fish Sandwiches

Crispy Fish Sandwiches

Yield: 4 servings
Prep: 25 minutes
Cook: 15 minutes
Total: 40 minutes
Oh-so-crisp fish sandwiches with melted cheese, soft brioche buns and homemade tartar sauce! Seriously so so good.
5 stars (11 ratings)

Ingredients

  • 4 orange roughy or petrale sole fish fillets, each cut crosswise into 8 pieces
  • 1 teaspoon Old Bay seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • ½ cup all-purpose flour
  • 1 cup Panko*
  • 6 cups vegetable, oil
  • 4 brioche hamburger buns, lightly toasted
  • 4 slices American cheese

for the buttermilk mixture

  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons hot sauce, optional

for the homemade tartar sauce

  • ½ cup mayonnaise
  • 3 tablespoons dill pickle relish
  • 1 ½ tablespoons chopped fresh dill
  • 1 teaspoon freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper, to taste

Equipment

Instructions

  • Using paper towels, pat fish dry; season with Old Bay seasoning, salt and pepper, to taste.
  • Working one at a time, dredge fish in flour, dip into the buttermilk mixture, then dredge in Panko, pressing to coat.
  • 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.
  • 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.*
  • To serve, spread buns with tartar sauce, then top with fish and cheese slices.

for the buttermilk mixture

  • In a medium bowl, whisk together buttermilk, egg and hot sauce.

for the homemade tartar sauce

  • In a small bowl, whisk together mayonnaise, relish, dill and lemon juice; season with salt and pepper, to taste.

Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
*The fish can be kept warm, up to 30 minutes, in the oven at 200 degrees F.