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Crispy Fried Fish Sandwich with Homemade Tartar Sauce

A pub-style classic featuring a thick, flaky white fish fillet coated in ultra-crispy panko breadcrumbs, served on a toasted brioche bun with zesty homemade tartar sauce and crisp lettuce.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch, Main Course
Cuisine: American, Pub Food
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Fish and Coating
  • 4 fillets thick-cut white fish (like cod or haddock) about 6 oz each
  • Salt and freshly ground black pepper to taste
  • 0.5 cup all-purpose flour
  • 2 large eggs beaten
  • 2 cups panko breadcrumbs
  • Vegetable or canola oil for frying
Homemade Tartar Sauce
  • 0.75 cup mayonnaise
  • 2 tbsp finely chopped dill pickles or sweet relish
  • 1 tbsp capers drained and chopped
  • 1 tbsp chopped fresh dill
  • 1 tsp fresh lemon juice
  • Salt and pepper to taste
Assembly
  • 4 brioche buns split
  • 2 tbsp unsalted butter softened
  • 2 cups shredded iceberg lettuce

Equipment

  • Large skillet or Dutch oven
  • Deep-fry thermometer
  • Three shallow bowls
  • Wire rack
  • Baking sheet
  • Slotted spoon or tongs
  • Small bowl
  • Whisk

Method
 

  1. In a small bowl, whisk together all the tartar sauce ingredients. Cover and refrigerate.
  2. Set up three shallow bowls: one with seasoned flour, one with beaten eggs, and one with seasoned panko.
  3. Pat fish fillets dry and season generously with salt and pepper.
  4. Dredge each fillet in flour, then egg, then panko, pressing to adhere. Place on a wire rack.
  5. Heat 1 inch of oil in a large skillet to 350°F (175°C).
  6. Fry fish in batches, 3-5 minutes per side, until golden and cooked through.
  7. Drain on a wire rack and season with salt.
  8. Butter and toast the buns until golden.
  9. Assemble sandwiches with tartar sauce, fried fish, and lettuce on the toasted buns.

Notes

For the crispiest results, ensure your oil is at the correct temperature before frying and do not overcrowd the pan. Using a wire rack for draining is crucial to prevent sogginess.