Fish Sandwich Recipe

Pat fish fillets dry with paper towels. Cut into 4 equal portions (about 4 oz each) that will fit your roll or bread. If fillets are thick, slice horizontally to make thinner pieces (about 3/4 inch thick).

Season fish portions lightly on both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Slice tomato into 4 thin rounds. Tear or wash lettuce leaves and set aside. Thinly slice red onion. Cut lemon in half; reserve half for juice and half for serving.

If using potato for a side or to make crispy shredded topping: peel (optional) and grate the potato, squeeze out excess moisture in a towel, and toss with a pinch of salt. Pat dry and set aside to shallow-fry or roast alongside the fish.

Set up three shallow bowls: Bowl 1 — flour mixed with cornstarch and 1/4 tsp salt and 1/4 tsp paprika; Bowl 2 — beaten egg mixed with milk; Bowl 3 — panko breadcrumbs, fine bread crumbs, remaining paprika (3/4 tsp), garlic powder, 1/4 tsp salt, 1/4 tsp black pepper, and optional Old Bay.

Working one piece at a time, dredge each fish portion in Bowl 1 (shake off excess), dip into the egg wash (Bowl 2), then press into the breadcrumbs (Bowl 3) to get an even coating. Place breaded fillets on a plate and let rest 5 minutes to set.

While fish rests, make tartar-style sauce: in a small bowl combine 1/2 cup mayonnaise, 2 tbsp pickle relish, 1 tsp lemon juice, chopped capers if using, 1/4 tsp salt and 1/8 tsp black pepper. Stir and taste; adjust lemon or salt to taste. Refrigerate until assembly.

Heat a large skillet over medium-high and add neutral oil to a depth of about 1/8–1/4 inch (about 1/2 cup). Heat until shimmering and a breadcrumb sizzles immediately when dropped in (about 350°F if using a thermometer).

Fry breaded fish portions 3–4 minutes per side, depending on thickness, until golden brown and the internal temperature reaches 145°F or the flesh flakes easily. Do not overcrowd; fry in batches if needed. Transfer to a wire rack or paper towel-lined plate and keep warm.

If cooking the grated potato: while fish fries, add a little oil to another skillet over medium-high, spread grated potato into an even layer, press down, and cook until crisp and golden on one side (3–4 minutes), then flip and cook another 2–3 minutes. Season with salt and drain on paper towels. Alternatively, roast potato in a 425°F oven 15–20 minutes until crisp.

Split rolls or bread and lightly butter the cut sides (about 1 tsp butter or 1 tsp mayonnaise per half). Toast in a skillet or under a broiler until lightly golden, about 1–2 minutes.

Spread about 1 tablespoon of the tartar-style sauce on the bottom half of each roll or slice of bread.

Place a piece of lettuce on the sauced bottom, add a tomato slice and a few thin onion rings. Top with the hot fried fish fillet. Squeeze a little fresh lemon juice over the fish (about 1/8 lemon per sandwich). If using, add a small handful of the crispy potato on top of the fish for texture.

Spread remaining sauce on the top half of the roll (or leave plain), close sandwich, and serve immediately with lemon wedge on the side.