Fried Fish Sandwich Recipe

Portion and marinate fish

Cut the 16 oz fish fillets into two equal portions per sandwich (about 4–5 oz each) so each sandwich gets a generous piece. Pat dry with paper towel. Combine 1 cup buttermilk, 1 tbsp lemon juice, 1 tsp salt and 1/2 tsp black pepper in a shallow dish. Submerge the fish pieces in the buttermilk marinade, cover and refrigerate for 20–30 minutes. This adds flavor and helps the coating adhere.

Prepare dry mix

In a shallow wide dish, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp salt, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black pepper and 1/4 tsp cayenne (if using). Set aside.

Prepare batter

Just before frying, add about 1/2 cup very cold sparkling water or cold beer to the dry mix and whisk briefly to form a slightly thick batter. The batter should coat the back of a spoon but still be fluid; add a tablespoon more liquid if it's too thick.

Prepare egg wash

In a separate shallow bowl, whisk 1 large egg with 2 tbsp milk until combined. This will be used as an additional binder if you prefer a double-dip (optional).

Heat oil and test

Pour about 2 cups neutral oil into a heavy skillet or Dutch oven to a depth of roughly 1–1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C) or a wooden spoon handle placed in the oil yields steady bubbles. Maintain temperature between 325–350°F while frying; adjust heat as needed.

Coat the fish

Remove fish from buttermilk, letting excess drip off. For a thicker, crispier crust: first dredge each piece lightly in the dry flour mixture, then dip into the egg wash, then fully coat with the batter (or press into the dry mix for a dry-crisp coating). Ensure an even coating and shake off excess.

Fry the fish

Carefully lower coated fish into the hot oil (do not overcrowd the pan; fry in 1–2 batches). Fry for 3–4 minutes per side, or until golden brown and the internal temperature reaches 145°F (63°C) and the crust is crisp. Use a slotted spatula or tongs to turn gently. Transfer to a wire rack set over a baking sheet to drain for a minute; sprinkling a little salt while hot enhances flavor.

Toast buns

While the fish rests, spread butter on the cut sides of 2 buns and toast in a skillet or under a broiler until lightly golden, about 1–2 minutes per side.

Assemble sandwiches

Spread about 1.5 tbsp mayonnaise on the bottom of each bun. Place a handful (about 1/2 cup) of shredded lettuce, then a tomato slice, then the hot fried fish piece. Top the fish with 3 pickle slices. Finish with the bun top and press gently. Serve immediately with lemon wedges and extra mayo or tartar sauce on the side.

This recipe yields two generous fried fish sandwiches with ample fish per sandwich (about 4–5 oz each). Adjust breading thickness by double-dipping in egg and batter for a thicker crust, or use only the dry mix for a lighter crust. Keep oil temperature steady for crisp, non-greasy results. Leftover fish is best eaten the same day.