Fresh Fish Sandwich Recipe
Panko crusted Alaskan cod served on a brioche roll with lettuce, tomato and tartar sauce.
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Ingredients
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Fish
Tartar sauce
Assembly & Garnish
Method
Fish
Prep fish
Pat the cod fillets dry with paper towels. If fillets are thick, cut into sandwich-sized portions about 4–5 oz each and gently flatten to an even thickness (about 1/2 inch) for even cooking.
Season flour
Combine the 3 tbs flour with 1/2 tsp salt and 1/4 tsp black pepper on a shallow plate and spread evenly.
Prepare egg wash
Beat the 2 eggs in a shallow bowl until uniformly combined.
Prepare panko
In a third shallow bowl, combine panko breadcrumbs, grated Parmesan (if using), smoked paprika, and remaining 1/2 tsp salt. Mix to distribute seasonings.
Dredge fish
Working one piece at a time: lightly coat a fillet in the seasoned flour, shake off excess, dip into the beaten eggs ensuring full coverage, then press into the panko mixture so breadcrumbs adhere evenly. Set finished fillets on a tray.
Fry fish
In a large skillet, pour enough vegetable oil to reach about 1/4 inch depth and heat over medium-high until shimmering (about 350°F / oil should sizzle when a few breadcrumbs are dropped in). Add fillets in a single layer without crowding. Fry 3–4 minutes per side, until golden brown and internal temperature reaches 145°F or flesh flakes easily. Transfer to a wire rack or paper towel-lined plate and season immediately with a light pinch of salt.
Tartar sauce
While the fish rests, combine mayonnaise, diced pickles, chopped capers, lemon juice, Dijon mustard, minced dill/parsley, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Taste and adjust acidity or seasoning as desired. Chill in fridge until assembly.
Assembly & Garnish
Prepare tomatoes
Slice tomato into 4 even slices. Lightly season both sides with a pinch of salt and pepper and set aside.
Toast buns
Split brioche rolls and spread about 1/2 tbs unsalted butter on each cut side. In a clean skillet over medium heat, toast cut sides until golden, about 1–2 minutes.
Assemble sandwiches
Spread about 1–2 tbs tartar sauce on the bottom half of each toasted brioche roll. Layer 1–2 butter lettuce leaves, a slice of tomato, then place the panko-crusted cod fillet on top. Spoon an additional 1 tbs tartar sauce over the fish if desired. Top with the bun crown.
Finish
Serve sandwiches immediately with lemon wedges on the side for squeezing over the fish. Optional sides: fries or a simple green salad.