Crispy Breaded Fish Sandwich with Homemade Tartar Sauce
January 19th, 2024A Hearty, Flaky, Classic Fish Sandwich
This crispy fish sandwich is made using a simple pan-fry and a basic breadcrumb coating — perfect for a quick and satisfying lunch of wild-caught seafood. A lean, mild white fish like Pacific cod or yelloweye rockfish is a great option for the sandwich. Both species have fillets that are hearty, flaky, and can easily be dressed up with your favorite sandwich toppings.
To streamline this recipe, a good-quality pre-made tartar sauce can be substituted. Alternatively, you can skip the tartar sauce altogether and instead use plain mayonnaise mixed together with a fresh squeeze of lemon.
For other fish sandwich ideas, check out this recipe for a Blackened Rockfish Sandwich and a Curry Rubbed Pacific Cod Sandwich with Harissa Mayo.
The WAC recipe team featured Crispy Fish Sandwiches in a live event! Watch the recording of the cooking demo to see how it's made.
Crispy Breaded Fish Sandwich with Homemade Tartar Sauce
By Wild Alaskan Company
Prep time
15 minutes
Cook Time
10 minutes
Total time
25 minutes
Yield
2 servings
Ingredients
- 2 (6 oz.) portions Pacific cod or yelloweye rockfish
- 1 cup mayo
- 2 tablespoons red onion, finely diced
- 2 garlic cloves, minced
- 2 tablespoons whole grain mustard
- 2 tablespoons pickles or capers, finely diced
- 1 teaspoon honey
- Lemon, with wedges for serving
- Salt and freshly ground black pepper
- High-heat cooking oil
- ½ cup flour
- 1 egg
- 1 ½ to 2 cups plain panko breadcrumbs
- Sliced bread or sandwich rolls
- Crisp lettuce, such as iceberg or romaine
- Onion, thinly sliced
Instructions
1. In a small mixing bowl, combine mayo, finely diced red onion, garlic, mustard, diced pickles/capers, honey, and a squeeze of lemon juice. Season to taste with salt and pepper, then set aside.
2. Heat about ⅛ inch of high-heat cooking oil in a deep-sided skillet over medium heat.
3. Meanwhile, set up your dredging station in three dishes: add flour to one, whisk egg in another, and breadcrumbs in the last dish. Pat fillets dry with a tea towel or paper towel. Season fish with salt and pepper. Dip each piece into flour, egg, then breadcrumbs, coating both sides.
4. Once oil is hot enough to sizzle, carefully lower fillets into skillet. Sear until a golden crust has formed on each side of fillet, flipping throughout cooking as needed. Total cook time should be about 6 to 8 minutes depending on thickness of fillets. Fish is medium-done when fillets register at 130F at thickest part on an instant-read thermometer, or when opaque throughout and flaked easily with a fork. Transfer fish to a paper towel to drain until ready to serve.
5. Toast bread/rolls, then dress generously with tartar sauce. Arrange with fish and toppings of choice. Serve immediately, with a wedge of lemon on the side.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
