Fish Filet Sandwich Recipe
Make Fish Filet Sandwich Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the fish
For the sandwich build
For the tartar sauce
Finishing & optional
Method
For the fish
Prepare fish
Pat the fish fillets dry with paper towels. If fillets are large, cut each into two sandwich-sized portions (about 4 pieces total). Season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper.
Make batter
In a shallow bowl or wide dish whisk together 3 tbs flour, 1 tbs cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. Gradually whisk in 3 tbs very cold sparkling water or beer until a slightly thick, smooth batter forms. The batter should coat but not be overly heavy; add a splash more liquid if too thick.
Heat oil
Pour about 1/2 cup vegetable oil into a large nonstick or cast-iron skillet to come roughly 1/8–1/4 inch up the side. Heat over medium-high until shimmering and a drop of batter sizzles and pops (about 350°F/175°C equivalent).
Fry fish
Dredge each seasoned fillet lightly in 1–2 tbs flour (this helps the batter stick), shake off excess, then dip into the batter to coat fully. Carefully place into hot oil and fry 2–3 minutes per side or until golden-brown and the fish registers 145°F (63°C) and flakes easily. Work in batches to avoid crowding. Transfer cooked fillets to a wire rack or paper towel-lined plate and keep warm in a low oven (200°F/95°C) while frying the rest.
For the tartar sauce
While the fish rests, mix 1/2 cup mayonnaise, 2 tbs Greek yogurt, 2 tbs dill pickle relish, 1 tbs lemon juice, 1 tsp chopped capers (if using), 1 tsp minced fresh dill, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Taste and adjust acidity or seasoning. Refrigerate until ready to use.
For the sandwich build
Prepare vegetables: Slice the tomato into 4 even slices; thinly slice the red onion. Wash and dry lettuce leaves.
Assemble sandwiches: Spread about 1–2 tbs tartar sauce on the bottom half of each toasted bun. Place a lettuce leaf on each, add a fried fish fillet, top with a tomato slice, a few rings of red onion, and 1 pickle slice (or more to taste). Spoon additional tartar on the top bun if desired. Close sandwiches and serve immediately with lemon wedges on the side.
Serving suggestion
Serve fish filet sandwiches hot with extra tartar sauce and lemon wedges. Pair with fries, coleslaw, or a simple green salad.