Crispy Fried Fish Sandwich
Enjoy a crispy, flaky cod sandwich with blackened seasoning, crunchy panko crust, and tangy tartar sauce. Perfect for lunch or casual gatherings with fresh veggies and toasted Kaiser rolls.
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.