Fried Fish Sando Recipe

Prep fish

Pat the fish fillets dry with paper towels and cut into 4 equal portions (about 4 oz each). Season both sides lightly with 1 tsp kosher salt and 1/4 tsp black pepper.

Make the batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, and 1 tsp baking powder. Stir in 1 large egg until combined. Gradually whisk in 1 cup cold sparkling water until batter is smooth but still slightly thick—should coat the back of a spoon. Add 1/2 tsp kosher salt and 1/4 tsp black pepper; do not overmix. Chill 5 minutes if time allows.

Heat oil

In a heavy 10- to 12-inch skillet or Dutch oven, add 4 cups neutral oil to reach about 1 to 1 1/2 inches deep. Heat over medium-high until oil reaches 350°F (175°C) or a small drop of batter sizzles and rises immediately.

Batter and fry fish

Dredge each seasoned fish piece lightly in a tablespoon of flour (from reserved flour) to help batter adhere, then dip into the batter, letting excess drip off. Carefully lower into hot oil. Fry in batches (do not crowd) 3–4 minutes per side until golden brown and internal temperature reaches 145°F/63°C or the crust is crisp and fish flakes easily. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven if needed. Drain any excess oil.

Toast buns

Meanwhile, split brioche buns and spread softened butter on cut sides. In a skillet over medium heat, toast buttered sides until golden, 1–2 minutes. Alternatively, toast under a broiler briefly—watch to avoid burning.

Assemble sandwiches

Spread about 1 to 1 1/2 tablespoons of house-made tartar sauce on the bottom bun. Place 1–2 leaves of lettuce, then a fried fish piece, and top with 1/2 cup coleslaw. Add a little more tartar sauce to the top bun if desired. Serve immediately with choice of fries or side salad.

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickle, 1 teaspoon chopped capers, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 tablespoon chopped fresh parsley, and 1/4 teaspoon hot sauce if using. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir until smooth. Taste and adjust lemon, salt, or capers. Chill at least 15 minutes for flavors to meld.

In a medium bowl combine 2 cups shredded green cabbage, 1/2 cup shredded red cabbage, and 1/2 cup grated carrot. In a small bowl whisk 3 tablespoons mayonnaise, 1 teaspoon apple cider vinegar, 1/2 teaspoon sugar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Toss dressing with vegetables until evenly coated. Chill 10–15 minutes before using on sandwiches.

Fries: Cook frozen fries according to package directions or fry fresh potato strips at 350°F (175°C) until golden and crisp, about 4–6 minutes. Season with salt. Salad: Toss 4 cups mixed greens with 2 tablespoons vinaigrette just before serving.