Description
This Fried Fish Sandwich features golden, crispy fish fillets layered with tangy tartar sauce and crunchy cabbage on a toasted bun. A homemade twist on a takeout favorite!
Ingredients
- White Fish Fillets: 4 (cod, haddock, or tilapia, 4–6 oz each)
- Salt & Pepper: To taste
- All-Purpose Flour: 1/2 cup
- Eggs: 2, beaten
- Breadcrumbs or Panko: 1/2 cup
- Oil: For frying (vegetable or canola)
- Buns: 4, toasted
- Cabbage or Lettuce: 1 cup, shredded
- Mayonnaise: 1/2 cup
- Pickles or Capers: 2 tablespoons, chopped
- Lemon Juice: 1 tablespoon
- Optional: Tomato slices, red onion, or extra pickles
Instructions
- Prep the Fish: Pat dry and season fillets with salt and pepper.
- Dredge: Coat each fillet in flour, dip in egg wash, then press into breadcrumbs.
- Fry: Heat oil to 350°F (175°C) and fry fish 2–4 minutes per side until golden and crispy. Drain on a wire rack.
- Make the Sauce: Mix mayo, pickles/capers, and lemon juice.
- Toast Buns: Lightly butter and toast buns in a pan or oven.
- Assemble: Spread sauce on buns, add cabbage, top with fried fish, more sauce if desired, and finish with top bun.
- Serve: Enjoy hot with fries, chips, or a fresh salad.
Notes
- Let fish rest on a wire rack, not paper, for extra crispiness.
- Use beer batter instead of breadcrumbs for a lighter coating.
- Slaw or tomato can add freshness and contrast.
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 4g
- Sodium: 740mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg