Fish Sandwich Recipe

Inspired by Beef Villa

Time35m

Serves4

Served on a seeded bun with lettuce & tomato.

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Ingredients

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Fish Sandwich

4 pieces white fish fillets (cod, pollock, or haddock), about 4–6 oz each

1 tsp Celtic sea salt

1 tsp freshly ground black pepper

1 tbsp ReaLemon lemon juice

1 cup all-purpose flour (for dredging)

1 large Egg

2 tbsp Milk

1 cup Panko breadcrumbs

1 tsp Watkins paprika

1 tsp Watkins garlic powder

3 tbsp vegetable oil (for pan-frying)

4 pieces seeded hamburger buns

2 tbsp butter (for toasting buns)

4 leaves lettuce leaves (Iceberg or romaine), trimmed

1 large tomato, sliced

1 cup tartar sauce (store-bought or homemade)

8 slices optional: sliced pickles

Method

Fish Sandwich

Prepare fish

Pat the fish fillets dry with paper towels. Season both sides with 1 tsp salt and 1 tsp freshly ground black pepper and drizzle or brush with 1 tbsp lemon juice; let rest 5 minutes.

Set up breading station

Place 1 cup flour in a shallow dish. In a second shallow dish, whisk 1 large egg with 2 tbsp milk until combined. In a third shallow dish, combine 1 cup panko breadcrumbs, 1 tsp paprika, and 1 tsp garlic powder.

Bread the fillets

Dredge each seasoned fillet in the flour, shaking off excess. Dip into the egg mixture, allowing excess to drip off, then press firmly into the panko mixture to coat evenly on all sides. Set breaded fillets on a plate while you heat the pan.

Pan-fry the fish

Heat a large skillet over medium heat and add 3 tbsp vegetable oil. When oil is hot and shimmering (but not smoking), add the breaded fillets (work in batches if needed so fillets don't crowd). Cook 3–4 minutes per side, or until golden brown and the internal temperature reaches 145°F (63°C). Transfer cooked fillets to a paper-towel-lined plate to drain briefly.

Toast the buns

While the fish finishes, heat a separate skillet or wipe out the same pan and melt 2 tbsp butter over medium heat. Split the 4 seeded buns and toast cut sides in the butter until golden, about 1–2 minutes.

Assemble sandwiches

Spread about 2 tbsp tartar sauce on the bottom half of each toasted bun. Place a lettuce leaf on each, then a tomato slice (1–2 slices per sandwich depending on tomato size). Set a hot cooked fish fillet on top of the tomato, add 2 pickle slices if using, then spread a thin layer of tartar sauce on the top bun and close the sandwich.

Serve

Serve immediately while hot, with extra tartar sauce on the side and optional fries or a side salad.