Fried Fish Sandwich Recipe
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This recipe is the result of lots of testing to get everything just right—from making sure the breading actually sticks, to getting that crispy, golden crust using just a frying pan and a little olive oil. I’ve developed a foolproof method and walk you through exactly how to portion your fish so every piece fits your bun and cooks up perfectly.
Growing up in New England, fried fish sandwiches were a summer staple, and now I’ve streamlined the process so you can make one at home that’s every bit as good—without the deep fryer, and without any guesswork.
Why You’ll Love This Fish Sandwich Recipe
- No deep frying involved! Easy to clean up and won’t feel heavy or weigh you down.
- The fish can be breaded the night before for an easy fry off the next day.
- Frozen fish is perfectly acceptable. Just thaw it first.
- Perfect for a BBQ side or summer dinners on the weekend
The Best Fish For A Fish Sandwich
The best fish sandwiches are always made with cod or haddock. These classic white fish are meaty enough to be breaded and fried without falling apart, and they’re not oily. Both are fairly affordable and easy to find, whether fresh or frozen.
Ingredients You’ll Need
Use fresh ingredients for the best results.
- Cod or haddock fillets – the perfect choice for any fish sandwich.
- All-purpose flour– this is the key to getting your egg coating to stick to the fish. Feel free to use gluten-free flour instead!
- Large eggs
- Panko bread crumbs – I like to use the seasoned bread crumbs. This is the important part: the seasoned breadcrumbs add a ton of flavor and season the fried cod effortlessly.
- Grated Parmesan cheese – this adds flavor, but it’s important to building a good crust and getting that beautiful crust brown.
- Coarse kosher salt– if you only have table salt, reduce the amount of salt in the breading to a pinch. Still salt the fish with 1/4 teaspoon.
- Unsalted butter – melted
- Olive Oil – Olive oil is a safe choice for this recipe, since the pan never gets hot enough to make the oil burn. Avocado oil or vegetable oil works well too.
- Hamburger Buns – I like to use Brioche buns
- Shredded Iceberg Lettuce
- Prepared Tartar Sauce
How to Make Fried Fish Sandwiches
This recipe uses a three-step breading method and is pretty straight forward. But to make things even easier, you can bread the fish the day before you want to fry them. Just follow steps 1-4, then cover well with plastic wrap and place in the refrigerator up to 24 hours ahead.
Step 1: Prep the fish for breading
Set a wire rack over a sheet pan. Cut the haddock into 2-oz portions.
Butterfly the thicker pieces and gently press to flatten.
Tip: See below for complete instructions on how to portion fish
Lightly sprinkle both sides of the fish with salt and let sit for 10 minutes on the wire rack. This will extract excess moisture from the fish.
Step 2: Prep your breading station
While the fish rests, set up your breading station with three bowls. Add flour to the first bowl and beaten eggs to the second dish. In the third bowl, combine the breadcrumbs, parmesan cheese, and 1/4 teaspoon of salt. Pour the melted butter over the breadcrumb mixture and stir until the crumbs are evenly coated.
Step 3: Bread the fish pieces
Pat each piece of fish dry with a paper towel.
Next, dredge each filet in the flour.
Coat the fish completely in the beaten egg.
Lastly, move the egg coated fish to the breadcrumb mixture. Press gently to get the breadcrumbs to stick to the fish.
Set the breaded fish on a plate or back on the wire rack. While you bread all the fish pieces.
Add just enough oil to a large skillet or high sided frying pan to come about ¼ inch up the sides of the pan. Heat the oil over medium heat. At the same time, preheat the oven to 200°F to keep cooked fish warm.
Step 4: Fry the fish
Fry each piece of fish for 2 to 4 minutes per side, flipping once, until the breading is golden brown and the fish reaches 145°F on a meat thermometer. Adjust the temperature as needed.
Transfer the cooked fish to a sheet pan in the heated oven to keep warm while you fry off the rest.
After the fish is cooked, toast the buns until golden around the edges.
Make your sandwich by spreading the bun with tartar sauce and adding shredded lettuce, sliced cheddar cheese, or any other toppings you love!
How to Portion Fresh Fish
Fresh fish filets are not one-size-fits-all. Most have a thick end from the body that naturally tapers off toward the tail. So here’s how you need to portion your fish so that it cooks evenly and fits on the roll properly.
For Thick Pieces:
Butterfly the filet by slicing it horizontally, stopping just before you cut all the way through. Open it up like a book to create one thinner, even piece. Then bread as usual.
For Thin or Small Pieces:
Dredge each piece in flour, then dip in egg. Slightly overlap the two pieces, pressing them together in the middle–the egg will “glue” the pieces together. Coat in breadcrumbs and fry. The joined pieces will cook together as one filet.
For Long or Narrow Strips:
Dredge the strip in flour and dip in egg. Bend it into a horseshoe shape and while breading, press the shape gently so it holds. This makes the portion cook like the rest of your fish pieces and is the same size.
Substitutions
- Instead of frying in oil, make it healthier and air fry fish instead.
- If you only have plain breadcrumbs, add a little garlic and onion powder and some Italian seasoning to give them more flavor.
- Instead of buns, serve in a sub roll or in a flour tortilla.
Toppings
If you’re stopping by a beachside seafood shack, you’ll most likely get your sandwich straight up with just fried fish, a little tartar sauce, and a bun. That’s it. But if you LOVE a topping, these are what I recommend:
- Top with a simple coleslaw recipe,
- Sweet or dill pickle slices
- Sliced cheddar cheese or American cheese
- Spicy pineapple jam.
Tips & Tricks for the Best Fish Sandwich
- Thinner pieces of fish cook faster and get crispier. Don’t wait—pull them from the pan as soon as they’re done, even if thicker pieces need more time.
- Aim for evenly sized filets. Uniform pieces cook evenly and finish together. If your cuts are all over the place, check the tips above to portion them properly.
- Salt and dry the fish before breading. This step keeps the coating from sliding off or getting soggy as the fish cooks.
- Test the oil with a pinch of breadcrumbs. If it sizzles immediately, you’re good to go.
- Watch your heat. Especially when using cast iron, adjust the temperature so the breadcrumbs don’t brown too fast before the fish is cooked through.
- Group similar sizes together in the pan. They’ll cook evenly and finish together. Keep cooked pieces warm in a 200°F oven while you finish the rest.
- Toast the buns. This will keep your sandwich nice and sturdy, letting you pile on as much tartar sauce as you want!
What to Serve with Fried Fish Sandwiches
These fried fish sandwiches go perfectly with air fryer french fries or kettle cooked potato chips, coleslaw, and homemade baked beans.
And don’t forget to leave room for a classic whoopie pie to make it a complete Maine summer experience.
Storage and Reheating Instructions
Leftover cooked fish should be cooled completely before storing. Place in a plastic bag or airtight container and store in the fridge for up to 3 days or a month in the freezer.
Reheat leftover fried fish in a lightly oiled skillet over medium heat, 3–5 minutes per side until heated through. Place on a paper towel to let the breading crisp up as it cools.
You can also reheat leftovers in the oven at 375°F until heated through (15-25 minutes), or in the air fryer at 400°F for 4-6 minutes, that’s what I usually do.
More NE Seafood Recipes
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The Best Fried Fish Sandwich
Ingredients
- 1 lb cod or haddock fillets
- ½ cup all-purpose flour
- 2 large eggs
- 1 1/4 cup seasoned panko bread crumbs
- 5 tablespoons grated parmesan cheese
- 3/4 teaspoon coarse Kosher salt divided
- 2 1/2 tablespoons unsalted butter melted
- ½ cup of olive oil or avocado oil
- 8 brioche hamburger buns
- Shredded lettuce
- ¾ cup Prepared tartar sauce
- Sliced cheese, American or Cheddar (optional)
Instructions
- Set a wire rack over a sheet pan. Cut the haddock into bun sized portions, about 2 ounces. If a piece is very thick, butterfly it by slicing almost all the way through horizontally, then open it like a book and gently press to flatten. See notes.
- Lightly sprinkle both sides of the fish filets with 1/2 teaspoon of salt and let it sit for 10 minutes on the wire rack. This will extract any excess moisture.
- While the fish rests, set up your breading station with three bowls. Add flour to the first dish. Add the eggs to the second dish, and whisk until beaten.
- In the third dish, combine the panko breadcrumbs, parmesan cheese, and the remaining ¼ teaspoon of salt. Pour the melted butter over the breadcrumb mixture and stir until the crumbs are evenly coated.
- Once the fish has rested, pat each filet dry with a paper towel. Dredge each filet in the flour, shaking off any excess.
- Next, Then coat the fish completely in the beaten egg. Then add the eggy fish to the breadcrumb mixture. Coat and press gently to get the breadcrumbs to stick to the fish. Shake off any loose crumbs and set the breaded fish on a plate or back on the wire rack. Repeat the process until all the fish filets are breaded. Tip: if you're making the fish ahead, at this stage you can cover and refrigerate the fish up to 24 before frying.
- To fry off the fish, add ½ cup of oil to a 12" skillet or enough oil to come ¼ inch up the sides of the pan you're using. Heat over medium heat. You’ll know the oil is hot enough when you drop a few breadcrumb into the oil and it sizzles right away. At the same time, preheat the oven to 200℉.
- Working in batches, fry the fish filets. Do not overcrowd the pan. Fry each piece of fish for 2 to 4 minutes on one side, flip and continue cooking the other side for another 2 to 4 minutes. The fish is cooked when the breading is golden brown and the internal temperature reaches 145°F on a meat thermometer. Adjust the temperature if the fish is browning too quickly.
- Transfer the cooked fish to a sheet pan in a 200℉ oven to keep warm while you fry off the rest of the cod filets.
- After the fish is cooked, toast the hamburger buns until golden around the edges. Add lettuce to the bottom bun and top with a piece of fried fish. If desired, add a slice of cheddar cheese to the hot fish, and spoon over the tartar sauce. Top with the second half of the bun and serve hot.
