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Crispy Fish Sandwich Recipe

Name: Cork & Pig Taverns CRISPY FISH SANDWICH Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 count white fish fillets (cod, haddock, or pollock), skinless, about 4–5 oz each; 1 cups all-purpose flour; 2 count large eggs; 0.5 cups milk; 2 cups crushed saltine crackers (finely crushed, about 1/8-inch crumbs); 0.25 cups fine cornmeal (optional, for extra crunch); 1 tsp garlic powder; 1 tsp paprika; 1 tsp salt; 0.5 tsp freshly ground black pepper; 1 cups vegetable oil (for shallow frying); 2 tbsp unsalted butter (optional, for toasting buns); 3 cups green cabbage, finely shredded; 1 cups red cabbage, finely shredded; 1 count carrot, grated; 2 count small dill pickle, finely diced; 0.5 cups mayonnaise; 0.25 cups plain Greek yogurt; 1 tbsp lemon juice, fresh; 1 tsp Dijon mustard; 1 tbsp capers, drained and chopped; 1 tbsp fresh dill, minced (or 1 tsp dried); 0.5 tsp sugar; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cups mayonnaise; 1.5 tbsp sriracha (or other hot sauce); 0.5 tsp lemon juice; 0.25 tsp Worcestershire sauce (optional); 4 count brioche buns, split

Inspired by Cork & Pig Tavern

Time45m

Serves4

saltine crusted, chef's tartar coleslaw, pickles, spicy mayo, brioche bun

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Ingredients

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Crispy Fish

4 count white fish fillets (cod, haddock, or pollock), skinless, about 4–5 oz each

1 cups 00 bread flour

2 count Large eggs

1/2 cups Milk

2 cups crushed saltine crackers (finely crushed, about 1/8-inch crumbs)

1/4 cups fine cornmeal (optional, for extra crunch)

1 tsp Watkins garlic powder

1 tsp Watkins paprika

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

1 cups vegetable oil (for shallow frying)

2 tbsp unsalted butter (optional, for toasting buns)

Chef's Tartar Coleslaw

3 cups green cabbage, finely shredded

1 cups red cabbage, finely shredded

1 count Carrot, grated

2 count small dill pickle, finely diced

1/2 cups Mayonnaise

1/4 cups plain Greek yogurt

1 tbsp lemon juice, fresh

1 tsp Dijon mustard

1 tbsp capers, drained and chopped

1 tbsp fresh dill, minced (or 1 tsp dried)

1/2 tsp sugar

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Spicy Mayo & Assembly

1/2 cups Mayonnaise

1 1/2 tbsp sriracha (or other hot sauce)

1/2 tsp ReaLemon lemon juice

1/4 tsp Worcestershire sauce (optional)

4 count brioche buns, split

8 slices dill pickle slices (for sandwich)

1/4 tsp kosher salt or flaky sea salt (to finish)

Method

Crispy Fish

Prep fish

Pat the fish fillets dry with paper towels. If fillets are thicker than 1 inch, slice horizontally to make even 1/2–3/4-inch-thick pieces for uniform cooking. Lightly season both sides with 1/2 tsp of the salt and 1/4 tsp of the black pepper listed in the ingredients for this section.

Set up dredging stations

Place the flour in a shallow bowl. In another bowl, whisk the eggs with the milk until combined. In a third shallow bowl or rimmed plate, combine the crushed saltines, cornmeal (if using), garlic powder, paprika, remaining 1/2 tsp salt, and remaining 1/4 tsp black pepper. Mix well so crumbs are evenly seasoned.

Dredge the fish

Working one fillet at a time: lightly coat the fillet in flour, shake off excess, dip into the egg wash ensuring full coverage, then press into the crushed saltine mixture, coating all sides and pressing crumbs gently onto the fish so they adhere. Place breaded fillets on a tray and let rest 5–10 minutes to help the crust set.

Fry the fish

Pour the vegetable oil into a large skillet to a depth of about 1/4–1/3 inch and heat over medium-high until shimmering and a pinch of crumbs sizzles immediately (about 350°F/175°C if using a thermometer). Add 2 fillets at a time without crowding. Cook 3–4 minutes per side (depending on thickness) until golden brown and cooked through (internal temperature 145°F/63°C) and the crust is crisp. Transfer to a paper towel–lined plate and keep warm; repeat with remaining fillets and add more oil if needed.

Optional: Toast buns

Melt butter in a clean skillet over medium heat. Butter cut sides of brioche buns and toast cut-side down until golden, about 1–2 minutes. Keep warm.

Chef's Tartar Coleslaw

In a large bowl combine the shredded green cabbage, shredded red cabbage, and grated carrot.

In a smaller bowl whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, chopped capers, minced dill, sugar, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.

Add the diced pickles to the cabbage mixture, then pour the dressing over the vegetables. Toss thoroughly to coat. Taste and adjust seasoning with more lemon, salt, or sugar as needed. Refrigerate for at least 10 minutes (or up to 2 hours) to let flavors meld. Drain any excess liquid before assembling if the slaw looks very wet.

Spicy Mayo & Assembly

Make the spicy mayo: in a small bowl combine the mayonnaise, sriracha, lemon juice, and optional Worcestershire sauce. Taste and adjust heat by adding more sriracha if you prefer hotter. Chill briefly if desired.

Assemble the sandwiches: Spread a generous tablespoon (or to taste) of spicy mayo on the bottom half of each toasted brioche bun. Place one crispy fish fillet on top, sprinkle a small pinch (about 1/8 tsp) of flaky sea salt over the hot fish. Top the fish with about 3/4 cup of the chef's tartar coleslaw per sandwich, then add 2 dill pickle slices. Spread a little spicy mayo on the top bun and close the sandwich.

Serve immediately while fish is hot and crust is crisp. Offer extra spicy mayo and pickles on the side.