Fish Sandwich Recipe
Make Fish Sandwich Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish and Marinade
Breading
Sandwich Components
Cooking Oil
Method
Fish and Marinade
- 1
Prepare fish
Pat the fish fillets dry with paper towels. Cut into portions sized to fit buns (about 4 pieces from 1 lb, roughly 4–5 oz each).
- 2
Marinate
In a shallow bowl combine lemon juice, 1 tablespoon olive oil, garlic powder, 1 tsp salt, and 1 tsp black pepper. Add fish pieces and turn to coat evenly. Let rest 10–15 minutes at room temperature while you set up breading — this brightens flavor and firms the fish slightly.
Breading
- 3
Set up station
Place the flour and cornstarch in a shallow dish and whisk together with paprika, cayenne, 1/2 tsp salt, and 1/2 tsp black pepper. In a second shallow bowl whisk eggs with milk until combined. Place panko breadcrumbs in a third shallow dish.
- 4
Bread the fish
Dredge each marinated fish piece first in the seasoned flour mixture, shaking off excess. Dip into the egg mixture, allowing excess to drip off. Press into panko breadcrumbs to coat completely, pressing gently so breadcrumbs adhere. Place breaded pieces on a wire rack while you heat the oil (prevents soggy bottoms).
Cooking Oil
- 5
Heat oil
Pour oil into a heavy skillet (cast iron or stainless) to reach about 1/4 inch depth. Heat over medium-high until shimmering and a small pinch of breadcrumbs sizzles immediately (about 350°F/175°C if using a thermometer).
- 6
Fry fish
Working in a single layer (do not overcrowd), fry breaded fillets 2.5–4 minutes per side depending on thickness, until golden brown and an instant-read thermometer reads 140–145°F in the thickest part or flakes easily. If oil temperatures drop, raise heat slightly between batches. Transfer cooked fillets to a rack or paper towels to drain briefly and keep warm in a 200°F oven if making multiple batches.
Sandwich Components
- 7
Make sauce
In a small bowl combine mayonnaise and Dijon mustard. Taste and adjust seasoning; add a pinch of salt or a squeeze of lemon if desired. This is the spread for the buns.
- 8
- 9
Assemble sandwiches
Spread about 1 to 1 1/2 tablespoons of the mayo-Dijon sauce on the bottom half of each bun. Place a lettuce leaf and a tomato slice on each base (optional — helps keep bun from getting soggy). Top with a hot fried fish fillet, then 2 pickle slices. Spread a thin layer of sauce on the top bun and place it on the sandwich. Serve immediately while fish is hot and crispy.