Panko Crusted Fried Fish Sandwich Recipe

Make the tartar sauce

In a small bowl, combine 1/2 cup mayonnaise, 3 Tbsp finely chopped dill pickles, 1 Tbsp chopped capers, 1 Tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 Tbsp chopped fresh dill or parsley, 1/4 tsp salt and 1/4 tsp black pepper. Stir until uniform. Taste and adjust salt, lemon or pickles as desired. Refrigerate while preparing the rest so flavors meld (at least 15 minutes).

Prep the fish

Pat the fish fillets dry with paper towels. If fillets are thicker than 3/4 inch, butterfly or cut into sandwich-sized portions (4 pieces total, roughly 4 oz each). Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper.

Set up breading station

Place 1 cup all-purpose flour in a shallow dish. In a second shallow bowl, whisk together 2 large eggs and 2 Tbsp milk until smooth. In a third bowl, combine 1.5 cups panko breadcrumbs with 2 Tbsp grated parmesan (optional) and 1/2 tsp garlic powder. Season panko lightly with a pinch of salt and pepper.

Bread the fish

Working one piece at a time: dredge the seasoned fillet in flour, shaking off the excess; dip into the egg mixture, letting excess drip off; press firmly into the panko mixture to coat completely, pressing crumbs onto the surface. Place breaded fillets on a wire rack and let rest 5–10 minutes to set the coating.

Fry the fish

In a heavy skillet (cast iron preferred), pour 1 cup vegetable oil and heat over medium-high until oil registers 350°F (175°C) or a breadcrumb dropped in sizzles immediately but doesn't brown in 10 seconds. Add breaded fillets, working in batches if needed, and fry 3–4 minutes per side until golden brown and internal temperature reaches 145°F, or fish flakes easily. Adjust heat as needed to avoid burning. Transfer cooked fillets to a wire rack set over a baking sheet and keep warm in a 200°F oven if making multiple batches.

Toast the buns

Split 4 brioche buns. Heat a skillet over medium heat and melt 2 Tbsp butter. Place cut sides of the buns in the butter and toast until golden, about 1–2 minutes. Remove and keep warm.

Prep toppings

Slice the tomato into 4 thick slices. Rinse and spin-dry romaine leaves. If serving lemon wedges, cut 2 lemons into wedges.

Assemble sandwiches

Spread about 1–2 Tbsp house-made tartar sauce on the bottom half of each toasted brioche bun. Place a romaine leaf, then a slice of tomato, then the hot panko-crusted fish fillet. Spoon an additional 1 Tbsp tartar sauce on top of the fish if desired, then top with the bun crown. Serve immediately with your choice of mixed salad or fries and lemon wedges on the side.

If serving fries, bake or fry according to package or recipe instructions and season with salt immediately. If serving a salad, toss mixed greens lightly with vinaigrette just before serving.