There is nothing quite like the satisfying crunch and tender flakiness of a perfectly cooked fried fish sandwich. With golden panko-crusted cod filets seasoned in a homemade blackened spice mix, each bite bursts with vibrant flavors and delightful texture. This sandwich is a comforting yet fresh meal that elevates a simple lunch or dinner into a memorable occasion.
Assemble layers of crisp Boston Bibb lettuce, juicy heirloom tomato slices, and sharp onion rings, all balanced by a tangy homemade tartar sauce nestled between grilled buttery Kaiser rolls. Quick to make and endlessly customizable, this fried fish sandwich will soon become a go-to favorite for your table.
- Crispy panko coating offers an irresistible crunch on flaky cod filets.
- Homemade blackened seasoning adds a smoky, spicy depth of flavor.
- Fresh vegetables and tangy tartar sauce brighten every bite.
- Easy to prepare in under 40 minutes, perfect for weeknights or gatherings.
- Customizable toppings allow you to tailor to personal taste preferences.
Ingredients
- Oil for frying: Neutral oil with a high smoke point, perfect for frying the fish to golden crispiness.
- Homemade blackened seasoning: A flavorful blend of spices that imparts smoky heat and depth to the fish.
- All-purpose flour: Coats the fish lightly to help the egg and breadcrumbs adhere evenly.
- Panko breadcrumbs: Japanese-style coarse breadcrumbs providing a crunchy texture to the fried coating.
- Eggs: Beaten eggs create a sticky layer ensuring the panko adheres firmly to the fish.
- Fresh cod filets: Firm, flaky white fish that holds up well to frying and tastes mild and buttery.
- Salt and pepper: Basic seasonings that enhance the fish’s natural flavor before breading.
- Kaiser rolls: Soft yet sturdy sandwich buns that get beautifully toasted with butter to add richness.
- Butter (softened): Spread on rolls before grilling to achieve a golden, flavorful crust.
- Homemade tartar sauce: Tangy and creamy sauce with pickles and herbs that complement the fried fish perfectly.
- Boston Bibb lettuce: Tender, mildly sweet leafy greens that add freshness and crunch.
- Heirloom tomatoes (sliced): Juicy, ripe tomato slices that add bright acidity and vibrant color.
- Onion (sliced): Sharp and slightly pungent rings to balance richness with a crisp bite.
Instructions
- Heat Oil to the Correct Temperature
Pour oil into a large skillet and heat it over medium heat until shimmering, ideally around 350°F. Proper temperature is important to ensure the fish cooks through evenly without absorbing excess oil, resulting in a crispy outer crust.
- Prepare the Breading Stations
Set up three shallow dishes: mix blackened seasoning with all-purpose flour in one, place panko breadcrumbs in another, and beat eggs in a separate bowl. This organized setup streamlines the dredging process and ensures even coating of the fish.
- Season and Dry the Cod Filets
Rinse the cod filets under cold water and pat dry completely with paper towels. Season both sides lightly with salt and pepper to enhance natural fish flavor before breading.
- Bread the Cod Filets
First, lightly coat each filet in the seasoned flour mixture, shaking off excess. Next, dip in beaten eggs, allowing excess to drip, then press firmly into panko breadcrumbs to cover fully. This triple-layer method creates a thick, crunchy crust once fried.
- Fry the Breaded Fish
Carefully place coated filets in hot oil and fry for about 5 minutes on each side or until golden brown and cooked through. Flip gently using tongs to keep the coating intact. Drain fried fish on paper towels to remove excess oil and keep crispiness.
- Toast the Kaiser Rolls
Spread softened butter on the cut sides of the Kaiser rolls. Grill in a separate pan or under a broiler until the bread is golden and slightly crisp. This adds flavor and prevents sogginess from sandwich fillings.
- Assemble the Sandwiches
Spread a generous layer of homemade tartar sauce on both toasted bun halves. Layer Boston Bibb lettuce, juicy tomato slices, and crisp onion rings on the bottom bun. Top with the fried fish filet and finish with the top bun. Serve immediately for best texture.
- Maintaining the oil temperature during frying is key to achieving a crispy crust without greasy fish.
- Patting the fish dry before breading prevents sogginess and helps coatings adhere better.
- Using panko breadcrumbs rather than traditional ones offers a lighter and crispier texture.
- Feel free to swap cod with other firm white fish like haddock or pollock based on availability.
Storage Tips
Store leftover fried fish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a hot oven to maintain crunchiness and avoid sogginess. Avoid freezing the assembled sandwich as vegetables can get watery upon thawing.
Serving Suggestions
Serve these sandwiches alongside crispy fries, coleslaw, or a fresh green salad for a complete meal. Pair with a cold lager or sparkling lemonade to complement the rich, spicy flavors of the blackened fish.
- For extra crunch, double-dip the fish by repeating the egg and panko step once more.
- Make your blackened seasoning in advance and store it in an airtight container for quick use anytime.
- Use a digital thermometer to monitor oil temperature for precision frying results every time.
FAQs
- Can I use frozen fish filets for this sandwich?
Yes, just make sure to thaw completely and pat dry to remove excess moisture before breading and frying.
- What can I substitute for Boston Bibb lettuce?
Crisp romaine, iceberg, or green leaf lettuce all work well as fresh crunchy alternatives.
- How do I make the tartar sauce at home?
A simple tartar sauce combines mayonnaise, finely chopped pickles, capers, lemon juice, and fresh herbs like dill or parsley.
- Is this recipe suitable for air frying?
Yes, but you may need to adjust cooking times and spray filets lightly with oil to achieve similar crispiness.
- Can I prepare the fish and assemble later?
It’s best to assemble just before serving to keep the bread from getting soggy and maintain the fish’s crunch.
- What other toppings work well on this sandwich?
Try adding sliced avocado, pickled jalapeños, or spicy slaw for extra flavor and texture.
Crispy Fried Fish Sandwich
Equipment
- 1 large skillet for frying
- 1 grill pan for toasting rolls
- 3 bowls for dredging station
- 1 paper towels for draining fried fish
Ingredients
- oil for frying
- 1 tbsp homemade blackened seasoning
- 1 cup all-purpose flour
- 1 1/2 cups panko breadcrumbs
- 2 large eggs beaten
- 4 fresh cod filets
- salt and pepper to taste
- 4 Kaiser rolls
- 2 tbsp softened butter
- homemade tartar sauce as needed
- Boston Bibb lettuce leaves washed and dried
- 1 heirloom tomato sliced
- 1 small onion sliced
Instructions
- Heat oil in a large skillet over medium heat for frying.
- Prepare three bowls: mix blackened seasoning with flour in one, place panko breadcrumbs in another, and beat eggs in the last.
- Rinse and pat dry the cod filets. Season them with salt and pepper.
- Dredge each filet first in the flour mixture, then dip into egg, and finally coat fully with panko breadcrumbs.
- Fry the coated filets in hot oil for about 5 minutes per side until golden brown and cooked through. Drain on paper towels.
- Spread softened butter on Kaiser rolls and grill until golden brown on both sides.
- Assemble the sandwiches by spreading tartar sauce on both bun halves, then layering lettuce, tomato slices, onion rings, and the fried fish filets.
Notes
- Use fresh cod for best texture and flavor.
- Customize spice level by adjusting blackened seasoning amount.
- Store leftovers covered in the fridge; reheat in an oven for crispiness.
- Replace tartar sauce with your favorite condiment if desired.
