Fish Fillet Sandwich Meal Recipe

Prepare fish

Pat the fish fillets dry with paper towels. If fillets are thicker than 1 inch, slice horizontally to make two thinner pieces for even cooking. Season both sides lightly with 1 tsp of the salt and a pinch of the black pepper reserved from the breading mix.

Make dredging stations

In a shallow bowl or plate combine the flour and 1/2 tsp salt. In a second shallow bowl whisk together the buttermilk and the egg until blended. In a third shallow bowl combine cornmeal, remaining 1/2 tsp salt, 1 tsp black pepper, garlic powder, and smoked paprika.

Dredge fish

Working one fillet at a time: lightly coat the fillet in the flour (shake off excess), dip into the buttermilk-egg mixture allowing excess to drip off, then press firmly into the cornmeal mixture to get an even coating. Place dredged fillets on a wire rack and let rest 5–10 minutes so the coating adheres.

Shallow fry fish

Pour oil into a large skillet to a depth of about 1/4 inch and heat over medium-high until shimmering (about 350°F/175°C or until a pinch of cornmeal sizzles on contact). Add fillets in a single layer without crowding. Cook 3–4 minutes per side for 1/2–3/4-inch fillets, or 4–5 minutes per side for thicker fillets, until coating is golden-brown and fish flakes easily with a fork (internal temp 145°F/63°C). Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you finish others.

While fish rests, combine mayonnaise, chopped dill pickle, capers, lemon juice, Dijon, chopped parsley, 1 tsp salt and 1/2 tsp black pepper in a small bowl. Taste and adjust acidity or seasoning. Refrigerate until assembly.

Prepare potatoes

If making fries, rinse cut potatoes under cold water until water runs clear to remove starch. Pat completely dry with towels. Toss with a light drizzle of oil and season with salt and pepper.

Fry or bake

For frying: heat oil in a deep pan to 350°F (175°C). Fry in batches 3–4 minutes until golden and crisp, drain on paper towels and toss with additional salt. For oven method: spread on a baking sheet in one layer, roast at 425°F (220°C) for 25–30 minutes turning once until golden and crisp.

Toast buns

Butter the cut sides of the buns and toast in a skillet or under a broiler until golden and lightly crisp, about 1–2 minutes per side on medium heat.

Assemble sandwiches

Spread about 1 tablespoon of tartar sauce on the bottom half of each toasted bun. Place a lettuce leaf on the sauce, then add one crispy fish fillet. Top the fillet with 2–3 tomato slices and 2 pickle slices. Spread a little more tartar on the top bun and close the sandwich.

Serve immediately with fries (if using) and lemon wedges on the side.