Crispy Fried Fish Sandwiches

Square image of a crispy fried fish sandwich recipe.

5 from 4 votes

Golden, crispy, cornmeal-battered cod fillets served on toasted buns with homemade tartar sauce, lettuce, and tomato. This classic fried fish sandwich is ready in about 30 minutes and tastes better than any drive-thru version.

Course Dinner, Lunch

Cuisine American

Keyword crispy fried fish sandwich, fried fish sandwich, fried fish sandwich recipe, healthy fried fish sandwich

Prep Time 10

Cook Time 15

Resting Time 30

Total Time 55

Servings sandwiches

Calories 271kcal

Author Blair Lonergan

Equipment

Dutch oven

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