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Crispy Fried Fish Sandwiches

Skip the fast-food drive-thru or the beach-side seafood shack, because making classic Crispy Fried Fish Sandwiches at home is so easy!
Course Dinner, Lunch
Cuisine American
Keyword fish sandwiches
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 55 minutes
Servings 4 sandwiches
Calories 271kcal
Author Blair Lonergan



  • 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


  • 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



  • Stir together all ingredients. Season with salt and pepper, to taste. Cover and refrigerate until ready to serve.


  • 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.


Nutrition information is merely an estimate, and does not include the oil absorbed by the fish during the frying process. It also does not include tartar sauce, buns, or other optional toppings.
  • 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.


Serving: 1fillet | Calories: 271kcal | Carbohydrates: 22g | Protein: 35g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 117mg | Sodium: 141mg | Potassium: 908mg | Fiber: 1g | Sugar: 2g | Vitamin A: 177IU | Vitamin C: 4mg | Calcium: 111mg | Iron: 2mg