These crispy fried fish sandwiches are golden and crunchy on the outside, tender and flaky on the inside, and ready in about 30 minutes. A simple cornmeal batter gives each cod fillet the perfect crunch, and a quick homemade tartar sauce pulls the whole sandwich together. Skip the drive-thru and make restaurant-quality fish sandwiches right at home!
If you love easy seafood sandwiches, this shrimp po’ boy and these shrimp rolls are two more favorites. You’ll also find plenty of ideas in my Easy Hot Sandwich Recipes and Melts collection, too!
Table of Contents
Before You Get Started
A few tips to set you up for the crispiest, best-tasting fried fish sandwiches:
- Pat your fish completely dry before breading. Moisture is the enemy of a crispy crust. If you’re using frozen cod (which works great here), thaw it overnight in the fridge and blot it well with paper towels before seasoning.
- Get your oil to 375°F before adding the fish. If the oil isn’t hot enough, the breading absorbs grease instead of crisping up. Use a deep-fry thermometer, or drop a pinch of flour into the oil. If it sizzles immediately, you’re ready.
- Don’t overcrowd the pot. Frying too many pieces at once drops the oil temperature and leads to soggy, greasy fish. Work in batches of 2 fillets at a time.
How to Make Crispy Fried 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 come together fast.
Step 1: Make the Tartar Sauce
Stir together mayonnaise, Dijon mustard, fresh dill (or parsley), and lemon juice. Season with salt and pepper, cover, and refrigerate until ready to serve.
You can also use store-bought tartar sauce, remoulade, or a simple mix of mayo and lemon juice.
⇢ Make this first. The flavors improve as it chills, and you’ll have it ready when the sandwiches come off the stove.
Step 2: Season and Prep the Fish
Place the cod fillets on a plate and let them sit at room temperature for about 30 minutes. Pat them dry with paper towels, then season both sides with salt and pepper.
Cod is the go-to here because of its mild flavor and firm, flaky texture. Fresh haddock is a great substitute if that’s what you find at the store.
Step 3: Set Up the Breading Station
In one shallow dish, whisk together the flour, cornmeal, and baking powder. In a second shallow dish, whisk together the egg and buttermilk.
⇢ The baking powder is key. It creates tiny air pockets in the coating that make the crust extra light and crispy.
Step 4: Dredge the Fish
Working with one fillet at a time, dip it in the egg mixture first, let the excess drip off, then press it into the flour mixture to coat evenly.
Shake off any extra coating and place the breaded fillets on a wire rack.
Step 5: Fry Until Golden and Crispy
Pour oil to a depth of about 2 ½ inches in a Dutch oven or heavy-bottomed pot. Heat over medium-high heat to 375°F.
Peanut oil is a great choice because it’s affordable, has a high smoke point, and won’t flavor your fish. Canola or vegetable oil work well, too.
Carefully lower 1-2 fillets into the hot oil. Fry for about 4 minutes, then gently flip and cook for about 3 more minutes, until the crust is deep golden brown on both sides. Remove with a slotted spoon or spider and drain on a paper towel-lined tray. Season with a light sprinkle of salt right away.
⇢ Never cover fried fish with foil. It traps steam and turns that crispy crust soggy. Instead, transfer drained fillets to a baking sheet in a 200°F oven to keep them warm while you fry the remaining batches.
The fish is done when it flakes easily with a fork and the crust is deep golden brown. This typically takes about 7 minutes total in the oil. If you prefer to use a thermometer, the safe internal temperature for cooked fish is 145°F.
Step 6: Assemble the Sandwiches
Butter your sandwich rolls and toast them in a skillet or under the broiler until golden. Layer each bun with tartar sauce, a crispy fish fillet, lettuce, and a thick slice of tomato.
Add dill pickles or sliced red onion if you like.
What to Serve with Fish Sandwiches
For the full seafood spread, serve these sandwiches with hush puppies, coleslaw, or baked potato wedges for a classic fish n’ chips combo.
If you want something lighter on the side, try sauteed spinach, Southern collard greens, or Arkansas green beans.
Cold sides like classic pasta salad, Southern macaroni salad, or easy potato salad round out the meal nicely, too.
Storage and Reheating
The fried fish is best served warm, right out of the oil. Leftovers will keep in the refrigerator in an airtight container for about 2 days. You can also freeze cooked fillets for up to 1 month, though the coating won’t be quite as crispy after thawing.
To reheat: Preheat the oven to 350°F. Let the fish come to room temperature on the counter while the oven heats. Place the fillets on a baking sheet and warm for 10-15 minutes, or just until heated through. The oven is the best method for bringing back that crispy exterior. Avoid the microwave if you can, since it tends to make the breading soft.
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!
– Mary
Recipe Variations
- Fish n’ Chips: Skip the bun and serve the fried fillets with baked potato wedges for a classic combo.
- Fish Tacos: Serve the fillets in taco shells or tortillas with fresh salsa, guacamole, and your favorite toppings.
- Spicy version: Add a dash of cayenne pepper to the flour mixture for a little kick.
- Air fryer option: You can also cook the breaded fillets in an air fryer at 400°F for about 10-12 minutes, flipping halfway through. Lightly spray the fillets with oil before cooking for the best crunch. The result won’t be quite as crispy as deep-frying, but it’s a great lighter alternative.
- Cooking for two? Cut the ingredients in half. Follow the same method.
Frequently Asked Questions
Which fish is best for frying for a sandwich?
Cod is the most popular choice because it has a mild flavor and a firm, flaky texture that holds up well to frying. Haddock is another excellent option from the same family. Both give you that thick, satisfying fillet that stays together on a bun.
Avoid thin or delicate fish like tilapia for deep-frying sandwiches, since they can fall apart.
How do you keep fried fish crispy?
The biggest keys are hot oil (375°F), dry fish, and not overcrowding the pot. Once the fish is fried, drain it on paper towels and keep it on a wire rack in a 200°F oven. Never cover it with foil or stack the fillets, since trapped steam makes the coating soggy fast.
What toppings go on a fried fish sandwich?
The classic combination is tartar sauce, crisp lettuce, and a thick slice of tomato on a toasted bun. Dill pickles and thinly sliced red onion are also great additions. Some people like remoulade, spicy mayo, or a squeeze of lemon instead of tartar sauce.
Can I use frozen cod for this recipe?
Absolutely. Frozen cod works great here. Just thaw it overnight in the refrigerator and pat it very dry with paper towels before seasoning and breading. Excess moisture is the main thing to watch for, since it prevents the breading from getting crispy.
More Seafood Recipes to Try
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Crispy Fried Fish Sandwiches
Equipment
Ingredients
For the Fish:
- 4 fresh skinless cod fillets (4-6 ounces each)
- Kosher salt and ground black pepper, to taste
- ½ cup all-purpose flour
- ¼ cup cornmeal
- 1 teaspoon baking powder
- 1 large egg
- ½ cup buttermilk
- Oil, for frying (peanut oil preferred; canola or vegetable oil 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
- Kosher salt and ground black pepper, to taste
Instructions
Make the Tartar Sauce:
- Stir together all tartar sauce ingredients. Season with salt and pepper, to taste. Cover and refrigerate until ready to serve.
Prepare and Fry 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 about 375°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, 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°F oven to keep warm while you cook the second batch.
- Serve on buttered, toasted rolls with lettuce, tomato, and tartar sauce.
Notes
- Oil temperature matters. Keep the oil at 350-375°F throughout frying. If it drops too low, the fish absorbs oil and gets greasy. If it’s too hot, the outside burns before the inside cooks through.
- Frozen cod works great. Thaw overnight in the fridge and pat very dry before breading.
- Don’t cover fried fish with foil. This traps steam and makes the crispy coating soggy. Use a 200°F oven on a wire rack to keep batches warm.
- Buttermilk substitute: Regular milk works in a pinch, but buttermilk gives the batter better flavor and helps the coating stick.
- Haddock substitute: Fresh haddock fillets can be used in place of cod. Both have a mild, flaky texture ideal for frying.
- Add some heat: Stir cayenne pepper, paprika, or your favorite herbs into the flour mixture for a spicier version.
- Air fryer option: Cook breaded fillets at 400°F for 10-12 minutes, flipping halfway. Spray lightly with oil before cooking.
- Doneness check: The fish is done when the crust is deep golden brown and the fish flakes easily with a fork (145°F internal temperature).
- Fish n’ Chips: Skip the bun and pair the fried fillets with baked potato wedges for a classic combo.
- Fish Tacos: Serve the fillets in taco shells or tortillas with fresh salsa, guacamole, and your favorite toppings.
- Storage: Refrigerate leftovers in an airtight container for up to 2 days. Freeze for up to 1 month.
- Reheating: Preheat oven to 350°F. Place fillets on a baking sheet and warm for 10-15 minutes until heated through. Avoid the microwave to keep the coating crispy.
- Cooking for two? Cut the ingredients in half. Follow the same method.
- Nutrition information does not include the oil absorbed during frying, tartar sauce, buns, or optional toppings.
Nutrition
Originally published in October, 2020, this post was updated in March, 2026.
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! 🙂
Cod is the best fish to eat and cook especially this way.
It’s definitely one of our favorites! We’re glad you enjoy it, too.
I was hesitant with the tarter recipe, but decided to go with it to the letter.. and the sauce and the fish were PERFECT. I accidentally thawed too much fish, so my husband air fried the extra bit the next day and he said it was just as good the following day. An easy flavorful go to.
Thank you for the feedback, Sarah! We’re so glad you enjoyed the recipe.