Classic Fried Fish Sandwich Recipe

Prepare fish

Pat fish fillets dry with paper towels and cut into sandwich-size portions (about 4–6 oz each). Season lightly with 1/4 tsp salt and 1/8 tsp black pepper.

Buttermilk soak

Place the fillets in a shallow dish and pour the buttermilk over them. Refrigerate for at least 20 minutes (up to 1 hour) to tenderize and help coating adhere.

Make dredge

In a wide shallow bowl, whisk together flour, cornmeal, paprika, garlic powder, onion powder, cayenne, 3/4 tsp salt, and 1/2 tsp black pepper.

Egg wash

In a separate bowl, beat the eggs until blended.

Bread the fish

Remove fillets from buttermilk, letting excess drip off. Dredge in the flour mixture, then dip briefly in beaten egg, then press back into the flour mixture for a double-coat. Place on a wire rack and let rest 5 minutes to set the crust.

Fry the fish

Heat 3 to 4 cups oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry coated fillets in batches, careful not to overcrowd, 3–4 minutes per side (thicker fillets may take 5–6 minutes) until golden brown and internal temperature reaches 145°F (63°C). Transfer to a paper towel–lined tray and keep warm in a 200°F (95°C) oven while finishing remaining fillets.

Blacken instead of fry

If blackened is requested, pat fish dry and brush both sides lightly with melted butter. Sprinkle blackening spice blend evenly over both sides, pressing gently to adhere. Heat a cast-iron skillet over medium-high until smoking hot, add a little butter or oil, then sear fillets 2–3 minutes per side until charred at the edges and cooked through (internal 145°F/63°C). No dredge or frying required.

Make sandwich spread

Combine 1/2 cup mayonnaise with 1 tbsp lemon juice and a pinch of salt; stir until smooth. Taste and adjust acidity or salt as needed.

Toast buns

Lightly toast split buns in a skillet with a little butter (or under a broiler) until golden and warm, about 1–2 minutes.

Assemble sandwiches

Spread mayonnaise mixture on both bun halves. Place a piece of fried or blackened fish on the bottom bun, top with shredded lettuce or cabbage, 1–2 slices of tomato, and pickles. Add a squeeze of lemon and hot sauce if desired. Finish with the top bun and serve immediately.

In a medium bowl combine shredded cabbage and grated carrot. Whisk together 1/2 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp Cajun seasoning and 1/2 tsp salt. Toss dressing with cabbage and carrot until evenly coated. Refrigerate at least 15 minutes to meld flavors. Serve a scoop alongside sandwiches or add a spoonful on top of the fish if desired.

Prep potatoes

Cut potatoes into 1/4–1/2-inch fries. Rinse in cold water until water runs clear to remove excess starch, then dry thoroughly on towels.

Fry or double-fry

Heat 2–3 cups oil in a deep skillet or fryer to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until cooked through but pale. Remove and drain. Increase oil temperature to 375°F (190°C) and fry fries again in batches until golden and crisp, about 2–3 minutes. Drain on paper towels and season immediately with 1 tsp salt.

Plate a sandwich with a side of fries and a scoop of slaw. Garnish with lemon wedges and provide hot sauce on the side. Eat like a true Floridian: open-faced or handheld, and enjoy while hot.