Looking for the perfect seafood sandwich? This Crispy Fish Sandwich with Tartar Sauce combines golden-brown, flaky fish fillets with a creamy, tangy sauce that’ll make your taste buds dance. I’ve perfected this recipe to ensure you get that satisfying crunch on the outside while keeping the fish tender and moist on the inside. Whether you’re craving a casual weekend lunch or need a quick dinner solution, this sandwich delivers restaurant-quality results right from your kitchen.
Ingredients
For the Fish:
- 4 white fish fillets (cod, haddock, or pollock)
- 1½ cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 large eggs, beaten
- 1½ cups panko breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
- 4 brioche buns
- Lettuce leaves
For the Tartar Sauce:
- 1 cup mayonnaise
- 2 tablespoons dill pickles, finely chopped
- 1 tablespoon capers, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ¼ cup fresh dill, chopped
Instructions
- Start by preparing the tartar sauce. Mix all sauce ingredients in a bowl and refrigerate for at least 30 minutes to let flavors meld.
- Pat the fish fillets dry with paper towels and season with salt and pepper.
- Set up your breading station: one plate with flour mixed with paprika and garlic powder, one bowl with beaten eggs, and one plate with panko breadcrumbs.
- Coat each fillet in flour, dip in egg, then cover with panko, pressing gently to adhere.
- Heat oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
- Fry fish for 3-4 minutes per side until golden brown and cooked through.
- While the fish cooks, lightly toast your brioche buns.
- Assemble sandwiches with lettuce, crispy fish, and a generous dollop of tartar sauce.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 sandwiches
Recipe Notes
– For extra-crispy results, chill the breaded fish fillets in the refrigerator for 15-20 minutes before frying.
– Test your oil temperature by dropping in a few breadcrumbs – they should sizzle immediately but not burn.
– Don’t overcrowd the pan when frying; work in batches if necessary to maintain oil temperature.
– If you’re watching calories, you can air fry the fish at 400°F for 12-14 minutes, flipping halfway through.
– The tartar sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator.
– Choose fish fillets of similar thickness to ensure even cooking.
Crispy Fish Sandwich with Tartar Sauce
Ingredients
- 4 white fish fillets cod, haddock, or pollock
- 1½ cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 large eggs beaten
- 1½ cups panko breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
- 4 brioche buns
- Lettuce leaves
- 1 cup mayonnaise
- 2 tablespoons dill pickles finely chopped
- 1 tablespoon capers minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ¼ cup fresh dill chopped
Instructions
- Start by preparing the tartar sauce. Mix all sauce ingredients in a bowl and refrigerate for at least 30 minutes to let flavors meld.
- Pat the fish fillets dry with paper towels and season with salt and pepper.
- Set up your breading station: one plate with flour mixed with paprika and garlic powder, one bowl with beaten eggs, and one plate with panko breadcrumbs.
- Coat each fillet in flour, dip in egg, then cover with panko, pressing gently to adhere.
- Heat oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
- Fry fish for 3-4 minutes per side until golden brown and cooked through.
- While the fish cooks, lightly toast your brioche buns.
- Assemble sandwiches with lettuce, crispy fish, and a generous dollop of tartar sauce.
