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Skip the fast-food drive-thru or the beach-side seafood shack, because making classic Crispy Fried Fish Sandwiches at home is so easy! A battered cod fillet is topped with lettuce, tomato and tartar sauce and served on a buttered, toasted bun. Best of all? The entire meal requires less than 30 minutes of actual hands-on time. Serve the sandwiches with coleslaw and hush puppies for the ultimate seafood feast!
Table of Contents
Looking for other great sandwich recipes? Check out this post on how to make a reuben, try our easy shrimp po’ boy, whip up a BLT sandwich with basil mayo, or go for a classic patty melt, too!
Fish Sandwiches Recipe
A fish sandwich is technically any kind of sandwich made with fish, and while there are endless types of fish sandwiches — from tuna salad sandwiches to salmon burgers and frozen, store-bought fish patties — this recipe yields a classic crispy cod sandwich. The fish fillet is battered in a simple cornmeal breading and deep fried until golden brown and crispy. Serve it on a bun with lettuce, tomato and tartar sauce for the best fish sandwich that you will ever taste!
Which Type of Fish for Fried Fish Sandwiches?
This recipe calls for cod, which is a popular fish for feeding families because it has a mild flavor and a dense, flaky white flesh. The two most common species of cod are Atlantic Cod, which lives in the colder waters and deeper sea regions throughout the North Atlantic, and Pacific Cod, found in both eastern and western regions of the northern Pacific Ocean. Haddock and Whiting belong to the same family as cod, and are sometimes sold as cod. You can substitute with fresh haddock fillets in this recipe, if that’s what’s available.
Fish Sandwich Sauce
I’ve included a very simple homemade tartar sauce recipe that pairs beautifully with the quick fried fish. You can use store-bought tartar sauce if that’s easier, or you can try a different sauce. Other good options include remoulade sauce, ketchup, mayonnaise, creamy Dijon mayonnaise, a lemon basil mayonnaise, or this burger sauce that’s made with ketchup, mayonnaise, lemon juice and pickle relish.
The Best Oil for Crispy Fish Sandwich Recipes
Use either peanut oil, vegetable oil or canola oil to fry the cod. I typically use peanut oil because it’s affordable, it has a high smoke point, and it will not flavor your fish.
How to Make Crispy Fish Sandwiches
File this one away, because the simple ingredients and easy technique will make these sandwiches a staple in your home! They’re crispy on the outside, tender and flaky on the inside, and finger-lickin’ good!
Ingredients
- Fresh cod (or haddock) fillets
- All-purpose flour
- Cornmeal
- Baking powder
- Egg
- Buttermilk (or sub with regular milk)
- Salt and pepper
- Oil for frying
- For serving: buttered and toasted sandwich rolls and other toppings of choice
Step 1: Allow Fish to Come to Room Temperature
Place the fish on a counter and allow to come to room temperature for about 30 minutes. Pat dry, and season on both sides with salt and pepper.
Step 2: Prepare Breading
In one shallow dish, whisk together the flour, cornmeal and baking powder. In a separate dish, whisk together the egg and buttermilk.
Step 3: Dredge
Working with one fillet at a time, dip each piece of fish in the egg mixture first, and then into the flour mixture. Shake off any extra coating, and then place the breaded fillets on a wire rack.
Step 4: Fry Fish
Working in batches, fry the fish in a Dutch oven or deep fryer with 2 ½ inches of hot oil for a total of about 7 minutes.
Temperature for Fried Fish
You don’t need a thermometer to fry the fish. Instead, when the oil is hot (but not smoking), add a drop of water to the pan — if it sizzles, the oil is hot enough for the fish. You want to maintain a fairly steady temperature as the cod cooks, so don’t overcrowd the pan with too many pieces at once (which will bring down the temperature). If the oil is really flying and it seems to be too hot, you can turn down the temperature slightly. If using a deep-fryer or a deep-fry thermometer in your Dutch oven, you want to maintain a steady temperature of about 375 degrees F. It can dip lower, but try to keep it at least around 350 degrees F.
How to Know When Fried Fish is Done
It’s safe to assume that if your oil is the correct temperature, your fish will be perfectly flaky, tender and cooked through when the crust is golden brown. This typically takes a total of about 7 minutes in the frying oil. You know that fish is done when it flakes easily with a fork and is no longer translucent. Deep-fried fish will float to the surface when thoroughly cooked. If you prefer to use an instant-read thermometer, the U.S. Food and Drug Administration (FDA) recommends a safe temperature for cooked fish of 145°F.
Keep the Fried Fish Warm
Never cover your warm fried fish with foil. This traps steam and moisture, which will make your fish soggy. Instead, drain the fish fillets on paper towels, season with salt, and transfer to a baking sheet in a 200 degree F oven. This will keep the fish fillets warm (without over-cooking them) while you finish frying the remaining batches.
When to Season Fried Fish
I prefer to season the fish with salt and pepper just before breading. Then, once the fish is fried and still warm, you can season it with a little bit more salt and pepper, if you like. Add even more seasoning to this recipe by stirring cayenne or herbs of your choice into the flour mixture.
What to serve with Fish Sandwiches
Here are a few easy sides that go well with fish sandwiches:
- Baked Potato Wedges
- Hush Puppies
- Coleslaw
- Southern Collard Greens or Sauteed Kale with Bacon
- Sauteed Spinach with Garlic
- A simple green salad tossed with Pepper Jelly Vinaigrette
- Stovetop Mac and Cheese
- Arkansas Green Beans with Bacon
- Grilled Potatoes
- Classic Pasta Salad
- Easy Potato Salad
- Coleslaw
- Green Bean Salad
- Southern Macaroni Salad
- Southern Succotash
Fish Sandwich Toppings
In addition to the tartar sauce, try adding any of these toppings to your fried cod sandwich:
- Lettuce
- Sliced tomatoes
- Dill pickles
- Sliced red onion
Storage
The fried fish is best served warm, directly from the fryer. The cooked fish will keep in the refrigerator for about 2 days. If you need to store the fried fish longer, you can freeze the leftovers for up to 1 month. It’s important to note, though — this crispy cod tends to get a little soggy as it sits in the refrigerator.
How to Reheat: The oven is the best way to reheat your fried fish in order to keep that crispy exterior. Preheat the oven to 350 degrees F. Allow the fish to come to room temperature on the counter while the oven heats. Place the fish fillets on a baking sheet and warm in the oven for 10-15 minutes, or just until heated through.
Recipe Variations
- Cooking just for two? Cut the ingredients in half to prepare just two fillets. The rest of the instructions remain the same.
- Serve fish tacos by putting the fillets in taco shells or tortillas with fresh salsa, guacamole and all of your favorite Mexican-inspired toppings!
- Fish n’ Chips: skip the bun and pair the fried fish fillets with Baked Potato Wedges for a classic fish n’ chips dinner.
- This is a mild fish. If you prefer some kick, you can add a dash of cayenne to the breading.
- Haddock Sandwiches: Substitute fresh haddock fillets for the cod.
- Don’t have buttermilk on hand? You can substitute with regular milk in this recipe.
More seafood recipes that you might enjoy:
- Crab Cakes
- Perfect 15-Minute Grilled Salmon
- Virginia Crab Imperial
- New England Clam Chowder
- Crispy Southern Fried Catfish
Crispy Fried Fish Sandwiches
Ingredients
FOR THE FISH:
- 4 fresh skinless cod fillets (4-6 ounces each)
- Salt and pepper, to taste
- ½ cup all-purpose flour
- ¼ cup cornmeal
- 1 teaspoon baking powder
- 1 egg
- ½ cup buttermilk
- Oil, for frying (I prefer peanut oil, but canola or vegetable oil will also work)
- For serving: buttered and toasted sandwich rolls, lettuce, tomato and tartar sauce
HOMEMADE TARTAR SAUCE:
- 1 cup mayonnaise
- 1 tablespoon Dijon or stone-ground mustard
- 1 tablespoon minced fresh dill or parsley (optional)
- 1 ½ tablespoons freshly-squeezed lemon juice
- Salt and pepper, to taste
Instructions
MAKE THE TARTAR SAUCE:
- Stir together all ingredients. Season with salt and pepper, to taste. Cover and refrigerate until ready to serve.
PREPARE THE FISH:
- Allow the fish to come to room temperature for about 30 minutes. Pat dry and season on both sides with salt and pepper, to taste.
- In a shallow dish, whisk together flour, cornmeal and baking powder. In a separate shallow dish, whisk together the egg and buttermilk.
- Pour the oil to a depth of 2 ½ inches in a Dutch oven or other heavy-bottomed pot. Heat the oil over medium-high heat to a temperature of about 375 degrees F.
- Dip each piece of fish in the egg mixture first, gently shaking off the excess, and then into the flour mixture to coat. Shake off any extra coating. Place the battered fish on a wire rack.
- Working in batches, if necessary, carefully place the fish in the hot oil. Cook until golden brown, about 4 minutes. Gently turn and cook until golden on the other side, about 3 more minutes. Remove from the oil and drain on a paper-towel lined tray. Lightly salt the fillets as soon as they come out of the oil.
- Place the first batch of fish in a 200 degree F oven to keep warm while you cook the second batch.
- Serve on buttered, toasted rolls with lettuce, tomato and tartar sauce.
Notes
- Cooking just for two? Cut the ingredients in half to prepare just two fillets. The rest of the instructions remain the same.
- Serve fish tacos by putting the fillets in taco shells or tortillas with fresh salsa, guacamole and all of your favorite Mexican-inspired toppings!
- Fish n’ Chips: skip the bun and pair the fried fish fillets with Baked Potato Wedges for a classic fish n’ chips dinner.
- This is a mild fish. If you prefer some kick, you can add a dash of cayenne to the breading.
- Haddock Sandwiches: Substitute fresh haddock fillets for the cod.
- Don’t have buttermilk on hand? You can substitute with regular milk in this recipe.
We are from the Midwest and have really not been grocery shopping (use order on line and then delivery or contactless pick-up since March 13). Can this be done with frozen fish? A quick search on my grocer’s website yielded only frozen cod/
Thanks – Cathy
Hi, Cathy! Absolutely! That’s typically all that I have access to as well. Just thaw the fish in the refrigerator overnight and pat it really dry before breading and frying. Hope you enjoy!
Delish dish.
Thank you! 🙂
I had some atlantic cod in the freezer and vaccum packed it years ago and so decided to use a # of it. Thawed it fast with warm water while I got the fryer hot and cooked up some french fries and made the mayo and sliced the tomato. I got out some sourdough ciabatta rolls I’d made last week and popped a couple in the toaster on bagel selection.I suggest you try the instant masa harina that’s used to make tortillas instead of cormmeal to coat the fillets.It’s not as gritty as cornmeal.I like to sprinkle malt vinegar on the fried fillets to give it that English pub fish and chips flavor as well. Came out great.
Thanks, Paul! I’m glad that you liked it! 🙂
This was literally the best fish sandwich I ever ate. I followed the recipe to a T!. My husband and I loved it. This recipe is spot on!
Thank, Mary! So glad that you liked it! 🙂