Fish Sandwich Recipe

Pat fish fillet dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Lightly press to adhere.

Make the sauce: in a small bowl combine 2 tablespoons mayonnaise, 1/2 teaspoon Dijon, 1/2 tablespoon lemon juice, 1/2 teaspoon hot sauce (if using), 1/8 tsp salt and 1/8 tsp black pepper. Stir and refrigerate until assembly.

Prepare sandwich accoutrements: wash lettuce, slice tomato and rings of red onion, set aside. Butter the inside of the bun lightly and set near the stove for toasting.

Grill fish

Preheat a grill or grill pan to medium-high (about 400°F/200°C). Brush fish with 1 tablespoon vegetable oil. Place fish on the hot grill and cook 3–4 minutes per side (depending on thickness) until opaque throughout and flakes easily with a fork. During the last 30 seconds, baste with 1 tablespoon butter and squeeze a lemon wedge over the fish.

Toast bun: while fish rests 1–2 minutes, place buttered buns cut-side down on the grill for 30–60 seconds until lightly browned.

Assemble sandwich: spread sauce on both bun halves, place lettuce, tomato slices, the cooked fish, onion rings, pickles (if using), top with bun crown and serve immediately.

Prepare coating and oil

In a shallow bowl whisk together 1/2 cup all-purpose flour, 2 tsp cornstarch, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp paprika. Pour 1/2 cup buttermilk into another shallow bowl. Heat 2 cups vegetable oil in a heavy skillet or pot to 350°F (175°C).

Coat fish: dredge the seasoned fillet in flour mixture, dip in buttermilk, then dredge again in the flour mixture, pressing gently so the coating adheres.

Fry fish: carefully lower fish into hot oil and fry 3–5 minutes per side (depending on thickness) until golden brown and internal temperature reaches 145°F (63°C). Transfer to a wire rack or paper towel-lined plate to drain and rest 1–2 minutes; squeeze a lemon wedge over the fish.

Toast bun: while fish drains, toast buttered buns in a skillet or on a grill pan 30–60 seconds cut-side down until golden.

Assemble sandwich: spread sauce on both bun halves, place lettuce, tomato, the fried fish, onion rings, pickles if desired, top with bun crown and serve hot.

Season and sear

Combine blackened seasoning: 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp thyme, 1/4 tsp oregano, 1/8 tsp cayenne, 1/2 tsp salt and 1/2 tsp black pepper. Pat the mixture evenly onto both sides of the fish (press to adhere).

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tablespoon olive oil and 1 tablespoon butter. When the fat is shimmering, add the fish and sear 2–4 minutes per side (depending on thickness) until a dark crust forms and the fish is cooked through (opaque and flakes easily). Reduce heat if crust is browning too fast.

Toast bun: while fish rests 1–2 minutes, toast buttered buns in the skillet cut-side down until golden, using the residual fat for flavor.

Assemble sandwich: spread sauce on both bun halves, add lettuce, tomato slices, the blackened fish, onion rings, pickles if using, top and serve immediately with a lemon wedge.