Craving something crispy, delicious, and utterly satisfying? Look no further! Our roundup of 20 Crispy Fried Fish Sandwich recipes is here to turn your ordinary meals into extraordinary feasts. Perfect for busy weeknights or leisurely weekend lunches, these recipes promise a crunch in every bite. Dive in and discover your next favorite dish that’s sure to please everyone at the table!
Classic Beer Battered Fish Sandwich
Zesty flavors and crispy textures are what come to mind when I think of the perfect beer-battered fish sandwich. It’s a dish that takes me back to summer picnics by the lake, where the only thing better than the view was the food. Today, I’m sharing my go-to recipe that’s sure to bring a bit of that joy to your kitchen.
Ingredients
- 1 cup all-purpose flour, plus a little extra for dusting
- 1 teaspoon baking powder
- A pinch of salt and a couple of cracks of black pepper
- 1 egg, lightly beaten
- 1 cup cold beer (a lager works great here)
- 4 white fish fillets (like cod or haddock), about 6 ounces each
- Oil for frying (enough to fill a deep pan about 2 inches)
- 4 soft sandwich buns
- A handful of lettuce leaves
- Tartar sauce and lemon wedges, for serving
Instructions
- In a large bowl, whisk together 1 cup of flour, baking powder, salt, and pepper.
- Make a well in the center and pour in the beaten egg and cold beer. Whisk until just combined; a few lumps are okay. Tip: The batter should coat the back of a spoon. If it’s too thick, add a splash more beer.
- Heat the oil in a deep pan over medium-high heat until it reaches 375°F. Use a thermometer for accuracy.
- While the oil heats, pat the fish fillets dry and lightly dust them with flour. This helps the batter stick better.
- Dip each fillet into the batter, letting the excess drip off, then carefully lower into the hot oil. Fry in batches to avoid overcrowding.
- Cook for about 4-5 minutes, turning once, until golden brown and crispy. Tip: The fish is done when it floats to the surface and the batter is crisp.
- Remove with a slotted spoon and drain on paper towels. Sprinkle with a pinch of salt right away.
- Toast the buns lightly if you like, then assemble the sandwiches with lettuce, the crispy fish, and a generous dollop of tartar sauce. Serve with lemon wedges on the side.
Golden and crispy on the outside, tender and flaky on the inside—this beer-battered fish sandwich is a textural dream. Try serving it with a side of sweet potato fries for a meal that’s utterly satisfying. And don’t forget, the best part is squeezing that lemon over the top for that bright, zesty finish.
Spicy Cajun Fried Fish Sandwich
Just last weekend, I found myself craving something with a bit of a kick and remembered this Spicy Cajun Fried Fish Sandwich I whipped up during a summer cookout. It was a hit, and I’ve been making it at least once a week since. The crunch of the fish paired with the spicy Cajun seasoning is something you’ve got to try.
Ingredients
- 2 cups of all-purpose flour
- 1 tbsp of Cajun seasoning (trust me, this is the star)
- 1 tsp of garlic powder
- 1 tsp of onion powder
- A couple of dashes of hot sauce
- 1 cup of buttermilk (for that tender crunch)
- 4 fish fillets (I use cod, but tilapia works great too)
- Oil for frying (enough to cover the fish in your pan)
- 4 brioche buns (because why not go all out?)
- A splash of lemon juice (for that fresh zing)
- Lettuce and sliced tomatoes (to cool things down a bit)
Instructions
- In a large bowl, mix together the flour, Cajun seasoning, garlic powder, and onion powder. This is your dry mix.
- In another bowl, whisk together the buttermilk and hot sauce. This will be your wet mix.
- Dip each fish fillet into the wet mix, then dredge in the dry mix until fully coated. Tip: Let it sit for a minute so the coating sticks better.
- Heat your oil in a deep pan to 375°F. You’ll know it’s ready when a pinch of flour sizzles.
- Fry the fish for about 4 minutes on each side or until golden brown and crispy. Tip: Don’t overcrowd the pan to keep the temperature steady.
- While the fish is frying, toast your brioche buns lightly for that extra crunch.
- Once the fish is done, let it drain on a paper towel. Tip: A quick splash of lemon juice right now brings out the flavors.
- Assemble your sandwich with lettuce, tomato, and the crispy fish fillet. Serve immediately.
Out of all the fish sandwiches I’ve tried, this one stands out for its perfect balance of spicy and crunchy. The Cajun seasoning gives it a warmth that’s not too overpowering, and the buttermilk ensures the fish stays juicy inside. Try serving it with a side of sweet potato fries for a meal that’s sure to impress.
Buttermilk Fried Fish Sandwich with Tartar Sauce
Kicking off the week with a craving for something crispy and comforting, I found myself dreaming about the perfect buttermilk fried fish sandwich. There’s something about that golden, crunchy exterior giving way to tender, flaky fish, all hugged by a soft bun and slathered with homemade tartar sauce that just feels like a hug in food form.
Ingredients
- 1 lb of white fish fillets (like cod or haddock), cut into sandwich-sized pieces
- A cup of buttermilk, plus a splash more if needed
- A cup of all-purpose flour
- A couple of teaspoons of paprika
- A teaspoon of garlic powder
- Salt and pepper, just enough to season
- Oil for frying (enough to fill your skillet about an inch deep)
- 1/2 cup of mayonnaise
- A tablespoon of sweet pickle relish
- A squeeze of lemon juice
- 4 soft buns, toasted if you like
Instructions
- Start by soaking your fish pieces in buttermilk for at least 30 minutes in the fridge. This tenderizes the fish and adds flavor.
- While the fish is soaking, mix the flour, paprika, garlic powder, salt, and pepper in a shallow dish. This is your dredging station.
- Heat your oil in a deep skillet over medium heat until it reaches 375°F. A candy thermometer is your best friend here to keep the temperature just right.
- Take each piece of fish from the buttermilk, let the excess drip off, then coat it thoroughly in the flour mixture. Shake off any extra.
- Fry the fish in batches to avoid overcrowding, about 3-4 minutes per side, until golden brown and crispy. Drain on a wire rack over a paper towel to keep them crispy.
- For the tartar sauce, whisk together mayonnaise, pickle relish, and lemon juice in a small bowl. Easy peasy.
- Assemble your sandwiches with the fried fish and a generous dollop of tartar sauce on each bun.
Delight in the contrast of textures and flavors with every bite—the crispy fish against the soft bun, the tangy tartar sauce cutting through the richness. Try serving it with a side of sweet potato fries for a meal that’s downright irresistible.
Panko Crusted Fried Fish Sandwich
Unbelievably crispy on the outside, tender on the inside, this Panko Crusted Fried Fish Sandwich is my go-to when I’m craving something indulgent yet surprisingly easy to whip up. I remember the first time I tried making it at home, thinking it would be a weekend project, but it’s actually perfect for a quick weeknight dinner that feels special.
Ingredients
- 1 lb of fresh cod fillets (or any firm white fish you love)
- A cup of all-purpose flour
- A couple of eggs, beaten
- 2 cups of panko breadcrumbs (trust me, the extra crunch is worth it)
- A splash of milk (for the egg wash)
- 1 tsp of garlic powder (because everything’s better with garlic)
- Salt and pepper, just enough to season
- Oil for frying (I use vegetable, but peanut works great too)
- 4 soft brioche buns (toasted, if you’re like me and love that extra texture)
- Your favorite tartar sauce and a handful of arugula for serving
Instructions
- Start by patting the cod fillets dry with paper towels. This helps the coating stick better.
- Set up your breading station: one bowl with flour mixed with garlic powder, salt, and pepper, another with beaten eggs and a splash of milk, and a third with panko breadcrumbs.
- Dredge each fillet in the flour, shake off the excess, dip in the egg wash, then coat thoroughly with panko. Press lightly to ensure the breadcrumbs adhere.
- Heat about 2 inches of oil in a deep skillet to 375°F. A candy thermometer is your best friend here to keep the temperature just right.
- Fry the fillets in batches for about 3-4 minutes per side, until golden brown and crispy. Don’t overcrowd the pan, or the oil temperature will drop, and you’ll lose that perfect crunch.
- Drain on a wire rack over a baking sheet. This keeps them crispy all around, unlike paper towels that can make the bottom soggy.
- Toast your brioche buns lightly, spread a generous amount of tartar sauce on each side, add a handful of arugula, and top with your crispy fish fillet.
Now, the first bite is everything—crunchy, juicy, and with that slight peppery bite from the arugula cutting through the richness. Serve it with a side of sweet potato fries or a simple slaw for that diner-at-home vibe.
Southern Style Fried Catfish Sandwich
Every time I think about comfort food, my mind instantly goes to the crispy, golden goodness of a Southern Style Fried Catfish Sandwich. It’s the kind of meal that brings back memories of lazy summer afternoons by the lake, where the only thing better than the catch of the day is how you fry it up.
Ingredients
- 2 catfish fillets, because you’ll want one for now and one for later
- A cup of buttermilk, for that tender soak
- A cup of cornmeal, because it’s all about that crunch
- A half cup of all-purpose flour, to keep things light
- A teaspoon of paprika, for a little smoky sweetness
- A teaspoon of garlic powder, because what’s fish without garlic?
- A teaspoon of onion powder, for that extra layer of flavor
- A splash of hot sauce, to wake everything up
- A couple of tablespoons of vegetable oil, for frying
- 2 brioche buns, because they’re buttery and perfect
- A handful of lettuce leaves, for some crunch
- A couple of slices of tomato, because freshness is key
- A dollop of tartar sauce, to tie it all together
Instructions
- Start by soaking the catfish fillets in buttermilk mixed with a splash of hot sauce for at least 30 minutes. This not only tenderizes the fish but also infuses it with flavor.
- While the fish is soaking, mix together the cornmeal, flour, paprika, garlic powder, and onion powder in a shallow dish. This is your dredging station.
- Heat the vegetable oil in a skillet over medium-high heat until it reaches 375°F. A candy thermometer is your best friend here to get the temperature just right.
- Take each fillet out of the buttermilk, let the excess drip off, then dredge in the cornmeal mixture, pressing lightly to adhere. Tip: Make sure the coating is even for that perfect crunch.
- Fry the fillets in the hot oil for about 3-4 minutes per side, or until they’re golden brown and crispy. Tip: Don’t overcrowd the pan to ensure even cooking.
- Remove the fillets and let them drain on a wire rack over a paper towel. This keeps them crispy instead of soggy.
- Toast the brioche buns lightly, then assemble your sandwich with lettuce, tomato, a fried catfish fillet, and a dollop of tartar sauce. Tip: A squeeze of lemon over the fish before serving adds a bright note.
How this sandwich comes together is nothing short of magic. The catfish is flaky and moist inside, with a crust that shatters at first bite, all hugged by the soft, buttery brioche. Serve it with a side of sweet potato fries or coleslaw for the ultimate Southern feast.
Garlic Herb Fried Fish Sandwich
There’s something about the crunch of perfectly fried fish paired with the aromatic punch of garlic and herbs that just feels like a hug in sandwich form. I remember the first time I tried making this at home, skeptical it could rival my favorite seafood shack, but oh, was I wrong!
Ingredients
- 2 cups of all-purpose flour, because we’re keeping it classic
- 1 tbsp of garlic powder, for that kick we all love
- 1 tbsp of dried oregano, because herbs make everything better
- 1 tsp of salt, to balance the flavors
- 1/2 tsp of black pepper, for a little heat
- 1 cup of buttermilk, for the tang and tenderness
- 4 fish fillets (cod or haddock work great), about 6 oz each
- Vegetable oil, enough to fill your skillet about 1/2 inch deep
- 4 brioche buns, because why not make it a little fancy?
- A handful of arugula, for a peppery bite
- A couple of lemon wedges, because a squeeze of lemon is non-negotiable
Instructions
- In a large bowl, whisk together the flour, garlic powder, oregano, salt, and pepper. This is your dry mix that’ll give the fish its flavorful crust.
- Pour the buttermilk into another bowl. Dip each fish fillet into the buttermilk, letting the excess drip off, then dredge in the flour mixture until fully coated. Tip: Let the coated fillets sit for 5 minutes to help the coating stick better during frying.
- Heat the vegetable oil in a large skillet over medium-high heat until it reaches 375°F. A candy thermometer is your best friend here to get the temp just right.
- Carefully add the fish fillets to the hot oil, frying in batches if necessary to avoid overcrowding. Cook for about 3-4 minutes per side, or until golden brown and crispy. Tip: Resist the urge to move them around too much; letting them sit ensures an even crust.
- Transfer the fried fish to a wire rack set over a baking sheet to drain any excess oil. This keeps them crispy instead of soggy.
- Lightly toast the brioche buns in a dry skillet or under the broiler for about 30 seconds, just until they’re golden.
- Assemble your sandwiches by placing a handful of arugula on the bottom bun, topping with a fried fish fillet, and finishing with a squeeze of lemon. Tip: A dollop of tartar sauce or a slice of tomato can add another layer of flavor if you’re feeling adventurous.
Let me tell you, the first bite into that crispy, herb-infused crust with the tender fish inside is nothing short of magical. Serve it with a side of sweet potato fries or a simple coleslaw to round out the meal. And if you’re feeling extra, a cold beer is the perfect companion to this sandwich.
Cornmeal Crusted Fried Fish Sandwich
Nothing beats the crunch of a perfectly fried fish sandwich, especially when it’s coated in a golden cornmeal crust that’s just begging to be devoured. I remember the first time I tried making this at home; the kitchen was a mess, but the result was so worth it. Now, it’s my go-to for a quick yet satisfying meal that never fails to impress.
Ingredients
- 1 cup of cornmeal (for that irresistible crunch)
- 1/2 cup of all-purpose flour (to help the coating stick)
- 1 tsp of paprika (for a smoky hint)
- 1/2 tsp of garlic powder (because everything’s better with garlic)
- A couple of eggs (to bind everything together)
- A splash of milk (to make the egg wash)
- 4 fish fillets (I prefer cod for its flakiness)
- Salt and pepper (to season, obviously)
- Oil for frying (enough to cover the bottom of your pan by about an inch)
- 4 buns (toasted, because no one likes a soggy bun)
- Lettuce and tartar sauce (for serving, if you’re feeling fancy)
Instructions
- In a shallow dish, mix together the cornmeal, flour, paprika, garlic powder, salt, and pepper.
- In another dish, whisk the eggs with a splash of milk until well combined.
- Dip each fish fillet into the egg mixture, letting the excess drip off, then coat it in the cornmeal mixture. Press gently to adhere.
- Heat the oil in a large skillet over medium-high heat until it reaches 375°F. A pro tip: if you don’t have a thermometer, a small piece of bread should turn golden in about 60 seconds.
- Fry the fish in batches for about 3-4 minutes per side, or until golden brown and crispy. Don’t overcrowd the pan, or the temperature will drop, and your fish won’t be as crispy.
- Transfer the fried fish to a paper towel-lined plate to drain any excess oil.
- Toast the buns lightly for that extra crunch and texture contrast.
- Assemble your sandwiches with the fried fish, lettuce, and a generous dollop of tartar sauce.
Zesty and satisfying, this cornmeal crusted fried fish sandwich is a textural dream with its crispy exterior and tender, flaky fish inside. Serve it with a side of sweet potato fries or a crisp coleslaw to round out the meal. Trust me, it’s a game-changer for your next lunch or dinner.
Asian Inspired Fried Fish Sandwich with Slaw
Diving into the flavors of Asia from my kitchen in the US, I stumbled upon creating a fried fish sandwich that’s become a staple in my home. It’s crispy, tangy, and packed with textures that make every bite exciting. Here’s how I make it, with a little slaw to bring it all together.
Ingredients
- 2 fillets of white fish (like cod or tilapia), about 6 oz each
- 1 cup of all-purpose flour
- 1 tsp of garlic powder
- 1 tsp of ginger powder
- A splash of soy sauce
- 1 egg, beaten
- 1 cup of panko breadcrumbs
- Oil for frying (enough to fill a pan about 1/2 inch deep)
- 2 cups of shredded cabbage (for the slaw)
- A couple of tablespoons of mayo
- 1 tbsp of rice vinegar
- A pinch of sugar
- 4 brioche buns, toasted
Instructions
- Start by mixing the flour, garlic powder, and ginger powder in a shallow dish. This is your first layer of flavor, so don’t skip the spices.
- In another dish, beat the egg with a splash of soy sauce. It adds a nice umami kick to the fish.
- Place the panko breadcrumbs in a third dish. This will give your fish that irresistible crunch.
- Dip each fish fillet first in the flour mixture, then the egg, and finally coat it well with panko. Press gently to make sure the breadcrumbs stick.
- Heat the oil in a pan over medium heat until it’s 350°F. A little trick: drop a breadcrumb in; if it sizzles, it’s ready.
- Fry the fish for about 3-4 minutes on each side until golden brown and crispy. Don’t overcrowd the pan to keep the temperature steady.
- While the fish cooks, toss the shredded cabbage with mayo, rice vinegar, and a pinch of sugar for the slaw. It’s a quick mix that adds a fresh crunch.
- Toast the brioche buns lightly for a bit of texture contrast.
- Assemble your sandwich: place a piece of fried fish on the bottom bun, top with a generous amount of slaw, and crown it with the top bun.
You’ll love how the crispy fish pairs with the creamy, tangy slaw, all hugged by a soft, buttery bun. Try serving it with a side of sweet potato fries for a meal that’s utterly satisfying.
Crispy Fried Cod Sandwich with Remoulade
Every time I think about the perfect beach day, my mind instantly goes to this Crispy Fried Cod Sandwich with Remoulade. It’s the kind of meal that brings back memories of sunny afternoons and the sound of waves, with that first bite taking you right back to the boardwalk.
Ingredients
- 1 lb cod fillets, cut into sandwich-sized pieces
- A couple of cups of all-purpose flour
- 1 tbsp garlic powder
- 1 tbsp paprika
- A splash of buttermilk
- 2 eggs, beaten
- Enough vegetable oil for frying (about 2 cups)
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- A squeeze of lemon juice
- A handful of chopped pickles
- 4 brioche buns, toasted
- A few leaves of lettuce
- A couple of slices of tomato
Instructions
- In a large bowl, mix the flour, garlic powder, and paprika. This is your dry mix.
- Dip each cod piece first in buttermilk, then in the beaten eggs, and finally coat it well in the dry mix. Tip: Letting the coated fish sit for a minute helps the coating stick better.
- Heat the vegetable oil in a deep pan to 375°F. You’ll know it’s ready when a small piece of bread turns golden in about 30 seconds.
- Fry the cod pieces in batches for about 4 minutes each, or until they’re golden brown and crispy. Tip: Don’t overcrowd the pan to keep the oil temperature steady.
- While the fish is frying, mix the mayonnaise, Dijon mustard, lemon juice, and chopped pickles in a small bowl to make the remoulade.
- Spread a generous amount of remoulade on each toasted brioche bun, then layer with lettuce, tomato, and a piece of crispy cod.
- Close the sandwich and give it a gentle press to let all those flavors mingle. Tip: Serving it with a side of sweet potato fries makes it even better.
Crispy on the outside, tender on the inside, this sandwich is a textural dream with the tangy remoulade cutting through the richness. Try adding a slice of avocado for an extra creamy twist.
Fried Fish Sandwich with Mango Salsa
Mangoes always remind me of summer vacations at my grandma’s house, where the air was thick with the scent of ripe fruit and the sound of sizzling fish from the local market. That’s why this Fried Fish Sandwich with Mango Salsa feels like a bite of nostalgia, perfect for those lazy afternoons when you crave something crispy, juicy, and a little sweet.
Ingredients
- 2 cups of all-purpose flour, because that’s what I always have on hand
- A splash of buttermilk, about 1/2 cup, to tenderize the fish
- 1 tbsp of your favorite hot sauce, for a little kick
- 4 fish fillets (I use cod, but tilapia works great too), around 6 oz each
- A couple of cups of vegetable oil, for frying
- 1 ripe mango, diced, because it’s not salsa without it
- A handful of cilantro, chopped, for that fresh pop
- 1 small red onion, finely diced, to add a bit of crunch
- The juice of 1 lime, because everything’s better with lime
- Salt and pepper, just enough to season
- 4 brioche buns, because they’re soft and slightly sweet
Instructions
- In a large bowl, mix the flour with a pinch of salt and pepper. This is your dredging station.
- In another bowl, whisk together the buttermilk and hot sauce. This marinade will give your fish flavor and moisture.
- Dip each fish fillet into the buttermilk mixture, then coat it thoroughly in the flour mixture. Shake off any excess.
- Heat the vegetable oil in a deep skillet over medium-high heat until it reaches 375°F. A candy thermometer is your best friend here.
- Fry the fish fillets for about 4 minutes on each side, or until golden brown and crispy. Don’t overcrowd the pan—fry in batches if necessary.
- While the fish is frying, toss the diced mango, cilantro, red onion, and lime juice in a bowl. Season with salt and pepper to make the salsa.
- Toast the brioche buns lightly, just to give them a bit of texture.
- Assemble your sandwiches by placing a fried fish fillet on each bun and topping it generously with the mango salsa.
Just imagine the crunch of that golden fish against the soft bun, the sweetness of the mango salsa cutting through the richness. Serve these sandwiches with a side of sweet potato fries for the ultimate summer meal.
Buffalo Fried Fish Sandwich with Blue Cheese Dressing
Wow, does anyone else crave something crispy, spicy, and utterly satisfying on a lazy summer afternoon? I know I do, and that’s exactly why I’m obsessed with this Buffalo Fried Fish Sandwich with Blue Cheese Dressing. It’s the perfect blend of heat and cool, with a crunch that’ll make you forget all about traditional chicken wings.
Ingredients
- 1 lb of fresh cod fillets, cut into sandwich-sized pieces
- A cup of buttermilk, for that tender soak
- A cup of all-purpose flour, because it’s the perfect crispy base
- A couple of tablespoons of your favorite hot sauce, to bring the heat
- A splash of vegetable oil, for frying
- Half a cup of blue cheese crumbles, for that tangy dressing
- A quarter cup of mayonnaise, to smooth things out
- A tablespoon of lemon juice, for a little zing
- Salt and pepper, because seasoning is key
- 4 brioche buns, toasted to perfection
Instructions
- Start by soaking the cod pieces in buttermilk for about 30 minutes. This step ensures your fish is moist and tender.
- While the fish is soaking, mix the flour with a pinch of salt and pepper in a shallow dish. This is your crispy coating waiting to happen.
- Heat the vegetable oil in a deep skillet over medium-high heat until it reaches 375°F. A candy thermometer is your best friend here to avoid guesswork.
- Dredge each piece of buttermilk-soaked cod in the flour mixture, shaking off any excess. This is where the magic starts.
- Fry the fish in batches for about 4 minutes per side, or until golden brown and crispy. Don’t overcrowd the pan, or you’ll steam the fish instead of frying it.
- While the fish is frying, whisk together the blue cheese crumbles, mayonnaise, and lemon juice in a small bowl. This dressing is the cool counterpart to the spicy fish.
- Toss the fried fish in hot sauce right after it comes out of the oil. The heat helps the sauce cling to every nook and cranny.
- Assemble your sandwiches by spreading the blue cheese dressing on the toasted brioche buns, then layering the buffalo fried fish on top.
Let me tell you, the contrast between the spicy, crispy fish and the cool, creamy blue cheese dressing is unreal. Serve it with a side of pickles or extra hot sauce for dipping, and you’ve got yourself a meal that’s anything but ordinary.
Fried Fish Sandwich with Avocado Lime Crema
Craving something crispy yet creamy for lunch today, I found myself staring at a couple of fish fillets in my fridge, and just like that, the idea for this sandwich was born. It’s the perfect blend of crunchy and smooth, with a tangy kick that’ll make your taste buds dance.
Ingredients
- 2 fish fillets (I used cod, but tilapia works great too)
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- A pinch of salt and pepper
- 1 egg, beaten
- A splash of milk
- 1/2 cup panko breadcrumbs
- 2 tbsp olive oil
- 1 ripe avocado
- 2 tbsp sour cream
- Juice of 1 lime
- A handful of cilantro, chopped
- 2 brioche buns, toasted
- A couple of lettuce leaves
Instructions
- Start by mixing the flour, garlic powder, paprika, salt, and pepper in a shallow dish. This is your first layer of coating for the fish.
- In another dish, whisk together the egg and a splash of milk. This will help the breadcrumbs stick better.
- Place the panko breadcrumbs in a third dish. Now, dip each fish fillet first in the flour mixture, then the egg wash, and finally coat it well with the panko.
- Heat the olive oil in a pan over medium heat (about 350°F). Once hot, add the coated fish fillets. Cook for about 3-4 minutes on each side until golden brown and crispy.
- While the fish is cooking, mash the avocado in a bowl and mix in the sour cream, lime juice, and chopped cilantro to make the crema.
- Spread a generous amount of the avocado lime crema on the toasted brioche buns, add a lettuce leaf, and top with the crispy fish fillet.
You’ll love how the crispy fish contrasts with the creamy avocado lime crema, and the toasted brioche bun adds just the right amount of sweetness. Try serving it with a side of sweet potato fries for an extra treat!
Old Bay Seasoned Fried Fish Sandwich
Ah, there’s nothing quite like the crunch of a perfectly fried fish sandwich, especially when it’s seasoned with that iconic Old Bay flavor. I remember the first time I tried making this at home; the kitchen smelled like a seaside shack, and I knew I had stumbled onto something special.
Ingredients
- 1 lb of fresh cod fillets (or any firm white fish you love)
- A couple of cups of all-purpose flour
- 2 tbsp of Old Bay seasoning (trust me, don’t skimp on this)
- A splash of buttermilk (about 1/2 cup)
- 1 egg, beaten (it’s the glue that holds the magic together)
- Enough vegetable oil for frying (you’ll want about 2 inches in your pan)
- 4 soft burger buns (toasted, because texture matters)
- A handful of lettuce leaves (for that crisp contrast)
- A couple of slices of tomato (because freshness is key)
- Tartar sauce or mayo (to slather on generously)
Instructions
- Start by patting your fish fillets dry with paper towels. This helps the coating stick better.
- In a shallow dish, mix together the flour and Old Bay seasoning. This is where the flavor starts.
- In another dish, whisk together the buttermilk and egg. This mixture will give your fish that irresistible golden crust.
- Dip each fillet first in the flour mixture, then the buttermilk mixture, and back in the flour. Make sure it’s fully coated for that perfect crunch.
- Heat your oil in a deep pan over medium-high heat until it reaches 375°F. A candy thermometer is your best friend here.
- Fry the fish in batches for about 4-5 minutes per side, or until golden brown and crispy. Don’t overcrowd the pan, or you’ll steam the fish instead of frying it.
- Drain the fried fish on a wire rack over a baking sheet. This keeps them crispy instead of soggy.
- Toast your buns lightly. It’s a small step that makes a big difference in texture.
- Assemble your sandwiches with lettuce, tomato, and a generous slather of tartar sauce or mayo.
Golden and crispy on the outside, tender and flaky on the inside, this sandwich is a masterpiece of textures and flavors. Serve it with a side of sweet potato fries or a crisp coleslaw to round out the meal.
Fried Fish Sandwich with Spicy Mayo
Growing up near the coast, I’ve always had a soft spot for seafood, especially when it’s crispy, golden, and sandwiched between two fluffy buns. This Fried Fish Sandwich with Spicy Mayo is my go-to comfort food that never fails to hit the spot, whether it’s a lazy weekend lunch or a quick weeknight dinner.
Ingredients
- 2 cups of all-purpose flour (for that perfect crispy coating)
- 1 tsp of garlic powder (because everything’s better with garlic)
- 1 tsp of paprika (for a little smoky kick)
- 1/2 tsp of salt (to bring out all those flavors)
- 1 cup of buttermilk (for tender, juicy fish)
- 4 fish fillets (cod or haddock work great)
- 1/2 cup of mayo (the creamier, the better)
- 1 tbsp of hot sauce (adjust to your heat preference)
- 4 brioche buns (for that sweet, buttery goodness)
- A splash of oil (for frying to golden perfection)
Instructions
- In a large bowl, mix together the flour, garlic powder, paprika, and salt. This is your dry mix for the fish.
- Pour the buttermilk into another bowl. Dip each fish fillet into the buttermilk, then dredge in the flour mixture, making sure it’s fully coated. Tip: Let the coated fish sit for a few minutes to help the coating stick better during frying.
- Heat the oil in a large skillet over medium-high heat until it reaches 375°F. Carefully add the fish fillets, frying for about 3-4 minutes per side until they’re golden brown and crispy. Tip: Don’t overcrowd the pan; fry in batches if necessary to ensure even cooking.
- While the fish is frying, mix the mayo and hot sauce in a small bowl to create your spicy mayo. Spread a generous amount on the bottom half of each bun.
- Once the fish is done, place a fillet on each bun, top with the other half, and serve immediately. Tip: For an extra crunch, add some shredded lettuce or a slice of tomato.
You’ll love the contrast between the crispy, seasoned fish and the creamy, spicy mayo, all hugged by a soft brioche bun. Try serving it with a side of sweet potato fries for the ultimate meal.
Honey Mustard Glazed Fried Fish Sandwich
Unbelievably, the Honey Mustard Glazed Fried Fish Sandwich has become my go-to comfort food this summer. There’s something about the crispy fish paired with that sweet and tangy glaze that just hits the spot, especially when I’m craving something quick yet satisfying.
Ingredients
- 2 cups of all-purpose flour (for that perfect crispy coating)
- 1 tbsp of garlic powder (because everything’s better with garlic)
- A couple of eggs, beaten (to help the flour stick)
- 4 fish fillets (I prefer cod for its flakiness)
- A splash of vegetable oil (for frying)
- 1/2 cup of honey (for that sweet glaze)
- 1/4 cup of Dijon mustard (adds a nice tang)
- A pinch of salt and pepper (to season)
- 4 brioche buns (soft and slightly sweet)
- A handful of lettuce leaves (for crunch)
Instructions
- Start by heating your vegetable oil in a deep fryer or large pan to 375°F. Getting the oil to the right temperature is key for that golden, crispy exterior.
- While the oil heats, mix the flour, garlic powder, salt, and pepper in a shallow dish. In another dish, have your beaten eggs ready.
- Dip each fish fillet first in the egg, then coat it thoroughly in the flour mixture. Shake off any excess flour for an even fry.
- Carefully place the coated fillets into the hot oil. Fry for about 4-5 minutes on each side or until they’re golden brown and crispy. Tip: Don’t overcrowd the pan to ensure each fillet cooks evenly.
- While the fish fries, whisk together the honey and Dijon mustard in a small bowl to create your glaze.
- Once the fish is done, remove it from the oil and let it drain on a paper towel for a minute. Then, brush each fillet generously with the honey mustard glaze.
- Toast your brioche buns lightly for a bit of texture, then assemble your sandwich with lettuce and the glazed fish fillet.
Result? The fish is incredibly crispy on the outside, tender on the inside, and that honey mustard glaze adds a delightful sweet and tangy contrast. Serve it with a side of sweet potato fries for the ultimate comfort meal.
Fried Fish Sandwich with Pickled Onions
Believe it or not, the first time I tried a fried fish sandwich with pickled onions, I was skeptical. But one bite was all it took to convert me into a believer. Now, it’s my go-to for a quick, satisfying meal that feels a little fancy without the fuss.
Ingredients
- 2 cups of all-purpose flour, because it’s what I always have on hand
- A couple of eggs, beaten like you’re making breakfast
- 1 cup of buttermilk, for that tangy tenderness
- 4 fish fillets (I prefer cod, but tilapia works in a pinch)
- A splash of vegetable oil, enough to fill your skillet about half an inch
- 1 large onion, thinly sliced because we’re all about those pickled onions
- 1/2 cup of white vinegar, for that quick pickle magic
- A pinch of sugar, to balance the vinegar’s bite
- 4 brioche buns, because why not make it indulgent?
- A handful of lettuce leaves, for a bit of crunch
- Your favorite tartar sauce, or mayo if you’re like me and forget to buy tartar sauce
Instructions
- Start by pickling the onions: mix the sliced onions, white vinegar, and sugar in a bowl. Let it sit while you cook everything else—this quick pickle method saves time but still packs flavor.
- Heat the vegetable oil in a large skillet over medium-high heat until it shimmers. A drop of water should sizzle—that’s how you know it’s ready.
- Set up your dredging station: one bowl with flour, another with beaten eggs mixed with buttermilk. Dip each fish fillet in flour, then the egg mixture, then back in flour. This double dredge ensures a crispy, golden crust.
- Fry the fish in the hot oil for about 3-4 minutes per side, until they’re golden and crispy. Don’t overcrowd the pan—fry in batches if needed.
- While the fish fries, toast the brioche buns lightly. It’s a small step that makes a big difference in texture.
- Assemble your sandwiches: spread tartar sauce on the bottom bun, add a lettuce leaf, then the crispy fish, and top with a generous heap of pickled onions.
Finally, the moment of truth: that first bite. The crunch of the fish, the tangy onions, the soft bun—it’s a harmony of textures and flavors. Sometimes, I’ll add a slice of cheese or a spicy mayo to mix things up, but honestly, it’s perfect as is.
Coconut Crusted Fried Fish Sandwich
Unbelievably crispy on the outside, tender on the inside, this Coconut Crusted Fried Fish Sandwich is my go-to when I’m craving something tropical yet comforting. I remember the first time I tried it at a beachside shack in Florida, and I’ve been obsessed with recreating that perfect crunch at home ever since.
Ingredients
- 1 lb of white fish fillets (like cod or tilapia), cut into sandwich-sized pieces
- A couple of cups of shredded coconut (sweetened or unsweetened, depending on your sweet tooth)
- 1 cup of panko breadcrumbs for that extra crunch
- A splash of buttermilk to help the coating stick
- 1 cup of all-purpose flour, because it’s the perfect base for any breading
- 2 eggs, beaten, to bind everything together
- A generous pinch of salt and pepper, because seasoning is key
- Enough vegetable oil for frying (about 2 cups), to get that golden perfection
- 4 brioche buns, because they’re soft and slightly sweet
- A handful of lettuce leaves and a couple of slices of tomato, for freshness
- A dollop of spicy mayo (just mix mayo with a bit of hot sauce), to add a kick
Instructions
- Start by patting the fish fillets dry with paper towels; this helps the coating stick better.
- Set up your breading station: three shallow bowls. One with flour, one with beaten eggs and buttermilk, and one with a mix of panko and shredded coconut.
- Season the fish fillets with salt and pepper, then dredge each one in flour, shaking off the excess.
- Dip the floured fillets into the egg mixture, letting any excess drip off, then press into the panko-coconut mix, ensuring an even coat.
- Heat the vegetable oil in a deep skillet over medium heat until it reaches 350°F. A pro tip: if you don’t have a thermometer, a small piece of bread should turn golden in about 60 seconds.
- Fry the fish in batches for about 3-4 minutes per side, or until golden brown and crispy. Don’t overcrowd the pan, or the temperature will drop, and the fish won’t be as crispy.
- Transfer the fried fish to a wire rack over a baking sheet to drain any excess oil. This keeps them crispy instead of soggy.
- Lightly toast the brioche buns, then assemble your sandwiches with lettuce, tomato, the crispy fish, and a dollop of spicy mayo.
You’ll love how the coconut adds a subtle sweetness that pairs perfectly with the spicy mayo. For an extra tropical twist, serve with a side of mango salsa or a cold, fruity drink.
Fried Fish Sandwich with Chipotle Mayo
Growing up near the coast, I’ve always had a soft spot for seafood, especially when it’s fried to golden perfection and tucked between two slices of bread. This Fried Fish Sandwich with Chipotle Mayo is my go-to when I’m craving something crispy, spicy, and utterly satisfying. It’s a simple dish that packs a punch, and I love how the creamy chipotle mayo balances the crunch of the fish.
Ingredients
- 2 cups of all-purpose flour, because we’re keeping it classic
- 1 tbsp of garlic powder, for that kick
- 1 tsp of salt, to bring out the flavors
- A couple of eggs, beaten, to help everything stick
- 1 cup of panko breadcrumbs, for extra crunch
- 4 white fish fillets (like cod or haddock), because they fry up beautifully
- 1/2 cup of mayonnaise, as the base for our sauce
- A splash of lime juice, to brighten things up
- 1 tbsp of chipotle in adobo sauce, for that smoky heat
- 4 brioche buns, because they’re soft and slightly sweet
- A handful of lettuce leaves, for some freshness
- Vegetable oil, for frying
Instructions
- In a shallow dish, mix together the flour, garlic powder, and salt. This is your first layer of flavor.
- In another dish, beat the eggs. They’ll act as the glue for the breadcrumbs.
- Place the panko breadcrumbs in a third dish. This trio of dishes is your breading station.
- Dip each fish fillet first in the flour mixture, then the eggs, and finally the panko, pressing gently to adhere. Tip: Let them sit for a minute after breading to help the coating stick better during frying.
- Heat about 2 inches of vegetable oil in a deep skillet to 375°F. A candy thermometer is your best friend here to keep the temperature just right.
- Fry the fish in batches for about 4-5 minutes per side, until golden brown and crispy. Tip: Don’t overcrowd the pan, or the oil temperature will drop, and your fish won’t be as crispy.
- While the fish is frying, mix the mayonnaise, lime juice, and chipotle in adobo sauce in a small bowl. This chipotle mayo is the secret weapon of this sandwich.
- Toast the brioche buns lightly, if you like. It adds a nice texture contrast to the soft fish and creamy mayo.
- Assemble the sandwiches by spreading chipotle mayo on both sides of the bun, adding a lettuce leaf, and topping with a piece of fried fish. Tip: Serve with extra lime wedges on the side for an extra zing.
Zesty, crispy, and with just the right amount of heat, this sandwich is a crowd-pleaser. The contrast between the crunchy fish and the soft bun, with the smoky mayo tying it all together, is simply irresistible. Try serving it with a side of sweet potato fries for the ultimate comfort meal.
Lemon Pepper Fried Fish Sandwich
Sometimes, all you need is a crispy, tangy sandwich to turn your day around, and that’s exactly what this Lemon Pepper Fried Fish Sandwich does for me. It’s my go-to when I’m craving something light yet satisfying, with a zesty kick that reminds me of summer picnics by the lake.
Ingredients
- 2 fillets of white fish (like cod or tilapia), about 6 oz each
- A cup of all-purpose flour
- A couple of eggs, beaten
- A splash of milk
- A tablespoon of lemon pepper seasoning
- A teaspoon of garlic powder
- A pinch of salt
- Enough vegetable oil to fill a skillet about half an inch
- 2 brioche buns, toasted
- A handful of arugula
- A few slices of tomato
- A dollop of tartar sauce
Instructions
- Start by patting the fish fillets dry with paper towels to ensure they fry up nice and crispy.
- In a shallow bowl, mix the flour, lemon pepper seasoning, garlic powder, and salt. In another bowl, whisk together the eggs and a splash of milk.
- Heat the vegetable oil in a skillet over medium heat until it reaches 375°F. A pro tip: if you don’t have a thermometer, a small piece of bread should turn golden in about 60 seconds.
- Dip each fish fillet first into the egg mixture, then coat it thoroughly in the flour mixture. Shake off any excess.
- Carefully place the coated fillets into the hot oil. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Don’t overcrowd the skillet to keep the oil temperature steady.
- Once done, transfer the fillets to a paper towel-lined plate to drain any excess oil.
- To assemble the sandwich, spread a dollop of tartar sauce on the bottom half of each toasted brioche bun. Top with a fried fish fillet, a handful of arugula, and a couple of tomato slices before closing with the top bun.
Nothing beats the crunch of that golden crust giving way to tender, flaky fish inside. The lemon pepper adds a bright, peppery note that pairs perfectly with the creamy tartar sauce and fresh veggies. Try serving it with sweet potato fries for a meal that’s sure to impress.
Fried Fish Sandwich with Herbed Aioli
Growing up near the coast, I’ve always had a soft spot for seafood, especially when it’s fried to golden perfection and tucked into a soft bun. This Fried Fish Sandwich with Herbed Aioli is my go-to for a quick yet indulgent meal that never fails to impress.
Ingredients
- 2 cups of all-purpose flour, because that’s what gives the fish its crispy jacket
- A couple of eggs, beaten, to help the flour stick
- 1 cup of panko breadcrumbs, for that extra crunch
- 4 white fish fillets (like cod or haddock), about 6 oz each
- A splash of vegetable oil, for frying
- 1/2 cup of mayonnaise, the base of our herbed aioli
- A handful of fresh parsley and dill, finely chopped, because fresh herbs make all the difference
- 1 garlic clove, minced, for a bit of a kick
- A squeeze of lemon juice, to brighten up the aioli
- 4 soft brioche buns, because they’re just the right amount of sweet and soft
- A couple of lettuce leaves and tomato slices, for freshness
Instructions
- Start by mixing the flour, a pinch of salt, and pepper in a shallow dish. This is your first coating station.
- In another dish, beat the eggs until smooth. This will be your glue.
- Place the panko breadcrumbs in a third dish. Now, you’ve got your assembly line ready.
- Dip each fish fillet first in the flour, shaking off any excess, then in the egg, and finally coat it well with the panko. Tip: Press the panko gently onto the fish to ensure it sticks.
- Heat the vegetable oil in a large skillet over medium-high heat until it shimmers. You’ll know it’s ready when a small piece of breadcrumb sizzles upon contact.
- Fry the fish for about 3-4 minutes on each side, until golden brown and crispy. Tip: Don’t overcrowd the pan; fry in batches if necessary.
- While the fish cooks, mix the mayonnaise, chopped herbs, minced garlic, and lemon juice in a small bowl to make the herbed aioli. Tip: Let it sit for a few minutes to allow the flavors to meld.
- Toast the brioche buns lightly, just to give them a bit of texture.
- Spread a generous amount of herbed aioli on each bun, add a lettuce leaf and a tomato slice, then top with the crispy fish fillet.
Every bite of this sandwich is a delightful contrast of textures—the crispy fish, the creamy aioli, and the soft bun. Serve it with a side of sweet potato fries or a simple salad for a complete meal that’s sure to satisfy.
Conclusion
Savory, crispy, and utterly delicious—these 20 fried fish sandwich recipes are a treasure trove of flavors waiting to elevate your mealtime. Whether you’re craving classic comfort or daring new twists, there’s something here for every home cook. We’d love to hear which recipe stole your heart! Don’t forget to share your favorites in the comments and spread the love by pinning this article on Pinterest. Happy cooking!