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Crispy Fish Sandwich
Crunchy panko-crusted fish on a soft bun with tangy tartar sauce — the fish shack favorite, at home.
Ingredients
- 4 white fish fillets (cod or haddock)
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 eggs, beaten
- 4 brioche buns
- ½ cup tartar sauce
- 1 cup shredded lettuce
- 1 tsp paprika
- 1 tsp kosher salt
- ½ cup vegetable oil
Steps
- Season the fish with paprika and salt.
- Dredge in flour, then egg, then panko, pressing the crumbs on firmly.
- Fry in hot oil for 3-4 minutes per side until golden and crisp; drain on a rack.
- Toast the buns and spread with tartar sauce.
- Fill with fish and lettuce and serve at once.
Serve with: coleslaw and crispy fries.
Press the panko on firmly so the crust stays put in the pan.
Find this recipe in the Seafood section on the RecipeDelish home page, where you can scale it, print a clean PDF, download the shopping list and use cook mode.
Tips & mistakes
- Pat the fish dry first — a wet fillet makes the coating slide off in the pan.
- Press the panko on firmly; loose crumbs fall off in the oil and burn at the bottom of the pan.
- Fry in hot oil and don't crowd the pan — crowded fish steams instead of crisping, and the crust turns soggy.
- Drain on a rack, not paper towels: paper traps steam and softens the crust you just made.
Frequently asked questions
What fish works best? Cod or haddock are the classics; any firm white fish holds up. Avoid delicate fish that flakes apart, and cut thick fillets in half so they cook through.
Can I bake it instead? Yes: bake on a rack at 425°F for about 15 minutes, flipping once, until crisp. The rack is important — without it, the bottom steams on the tray.
Can I make the tartar sauce ahead? Yes: it keeps 3 days in the fridge; stir before using. Homemade tartar sauce also improves after a day as the flavors meld.
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