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A close up of a golden crispy fried fish sandwich with coleslaw, sliced red onions, and mayonnaise on a soft bun to show off the ultra crispy panko coating.
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Crispy Fried Fish Sandwich Recipe

This crispy fried fish sandwich delivers the golden, crackling crust that actually stays crispy – not that sad, soggy mess you usually end up with. Panko-crusted cod fillets hit exactly 350°F oil for that perfect crunch, nestled in toasted brioche with tangy tartar sauce and crisp slaw. The recipe that finally makes fried fish work at home, ready in 35 minutes.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer, lunch, Main Course
Cuisine: American
Diet: Halal, Kosher
Servings: 4 servings
Calories: 857kcal
Author: Abi Gunasekaran

Equipment

  • Heavy pot or Dutch oven, with walls that are high enough to be 2 inches above the oil
  • Thermometer
  • Wire rack
  • Shallow bowls
  • Slotted spoon or spider

Ingredients

For Fish

  • 1½ - 2 lbs white fish fillets cod cut into 4 sandwich-size pieces
  • ½ cup all-purpose flour
  • 1 tsp kosher salt divided
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp black pepper
  • ½ tsp paprika
  • 2 large eggs
  • 1½ cups panko breadcrumbs
  • Oil for frying

Tartar Sauce

  • ½ cup mayonnaise
  • 2 tbsp relish
  • 1 tsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tbsp chopped fresh dill
  • Pinch of salt & pepper

Coleslaw

  • 2 cups shredded coleslaw mix
  • 2 tbsp mayonnaise
  • 2 tsp lemon juice
  • Pinch of salt & pepper

To Serve

  • 4 brioche buns split and lightly toasted
  • Sliced dill pickles
  • Sliced red onion

Instructions

Prepare the tartar sauce:

  • In a bowl, stir together mayo, relish, onion, lemon juice, Dijon, dill, salt, and pepper. Chill and set it aside.
    A white bowl containing mayonnaise, chopped pickles, black pepper, and fresh dill on a light surface, with a striped cloth and dill sprigs nearby.

Prepare the coleslaw:

  • In another bowl, toss coleslaw mix with mayo, lemon juice , sugar, salt, and pepper. Chill.
    A bowl of creamy coleslaw sits on a light surface, next to a bowl of dressing, a striped cloth, dill sprigs, and a lemon wedge.

Prep the dredging station:

  • Bowl 1: flour + ½ tsp salt + garlic powder + onion powder + pepper + paprika.
  • Bowl 2: beaten eggs.
  • Bowl 3: panko bread crumbs
Pat fish dry and season with the remaining ½ tsp salt.
    Three trays show fish fillets being coated: one in flour, one in beaten egg, and one in breadcrumbs, arranged in a sequence for breading.

Dredge and Fry the Fish:

  • Dredge fish in flour (shake off excess), dip in egg, then press into panko to coat all sides.
  • In a deep pot, heat oil to 350°F and fry the fish in batches 3–5 minutes per side until deep golden and 145°F internal temp.
  • Transfer to a wire rack and set it aside.
    A white oval plate with four pieces of breaded and fried fish fillets, surrounded by sliced lemon, dill, coleslaw, and a striped napkin.

Assemble and Serve

  • Spread tartar sauce on both sides of toasted brioche.
    A perfectly golden crispy fried fish sandwich dripping with creamy slaw, red onions and tartar sauce.
  • Add a handful of coleslaw to the bottom bun, top with fried fish, pickles, and red onion. Cap with the top bun and serve immediately.

Notes

  • For Extra-crispy, double-dip the egg and panko for a thicker crust.
  • Keep fried fillets crisp in a 250°F oven on a rack while you finish batches.
  • Tartar sauce and slaw can be made 1 day ahead.

Nutrition

Serving: 1serving | Calories: 857kcal | Carbohydrates: 72g | Protein: 31g | Fat: 50g | Saturated Fat: 16g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 272mg | Sodium: 1520mg | Potassium: 379mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1042IU | Vitamin C: 14mg | Calcium: 132mg | Iron: 4mg