Fried Fish Sandwich Recipe

Prepare fish

Pat fish fillets dry with paper towels and cut into 4 sandwich-sized pieces (about 4 ounces each). If fillets are thick, halve horizontally to make even pieces.

Marinate

In a shallow dish, whisk together buttermilk, hot sauce, 1 tsp kosher salt, and 1/2 tsp black pepper. Submerge fish pieces in the buttermilk mixture, cover, and refrigerate for 20–30 minutes (minimum 15 minutes). This tenderizes and seasons the fish.

Set up dredging stations

Place flour and cornstarch in a shallow bowl and whisk to combine. In a second shallow bowl, beat the 2 eggs. In a third bowl, combine panko, paprika, garlic powder, onion powder, cayenne, 1 tsp kosher salt, and 1/2 tsp black pepper; mix well.

Bread the fish

Remove one piece of fish from the buttermilk, letting excess drip off. Dredge lightly in the flour mixture (shake off excess), dip into beaten eggs, then press into the panko mixture until well coated. Set on a wire rack while you bread remaining pieces. For extra-crispy coating repeat the egg and panko step once more for each piece.

Heat oil

Pour frying oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (or use a fryer). Heat over medium-high heat until the oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns in about 30 seconds.

Fry fish

Working in batches (do not overcrowd), gently lower breaded fish pieces into the hot oil. Fry 3–4 minutes per side or until golden brown and the fish reaches an internal temperature of 145°F (63°C). Adjust heat to maintain 325–350°F so coating cooks through without burning. Transfer cooked fish to a wire rack set over a baking sheet to drain and keep warm; season lightly with a pinch of salt.

Make quick mayo

In a small bowl, combine mayonnaise, lemon juice, and chopped dill or parsley. Taste and adjust seasoning; add a pinch of salt if needed. This gives a bright, herby spread for the sandwich.

Toast buns

If desired, lightly butter the cut sides of the buns and toast in a skillet over medium heat until golden, about 1–2 minutes per side.

Assemble

Spread about 1 1/2 tablespoons of the herbed mayo on each bun bottom and top. Place a handful (about 1/2 cup) of shredded lettuce on the bottom bun, add a fried fish piece, top with a slice of tomato and about 2 tablespoons pickles. Cap with the bun top and serve immediately while fish is hot and crispy.

Serve

Serve sandwiches immediately. Optional sides: fries, coleslaw, or a lemon wedge.