These Crispy Fish Sandwiches are a delightful twist on a classic, featuring tender, flaky fish coated in a golden panko crust, served with melted American cheese on a toasted brioche bun. Paired with a zesty homemade tartar sauce, this sandwich offers a perfect balance of crispy, savory, and creamy flavors. Whether you’re preparing it for lunch or dinner, this sandwich will satisfy your craving for a fresh and crunchy meal.
Ingredients:
For the Fish:
- 4 fillets of orange roughy or petrale sole, each sliced crosswise into 8 sections.
- 1 teaspoon Old Bay seasoning
- Kosher salt and freshly cracked black pepper, adjusted to your preference.
- 1/2 cup all-purpose flour
- 1 cup panko breadcrumbs
- 6 cups vegetable oil (for frying)
- 4 brioche hamburger buns, lightly toasted
- 4 slices American cheese
For the Buttermilk Mixture:
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons hot sauce (optional)
For the Homemade Tartar Sauce:
- 1/2 cup mayonnaise
- 3 tablespoons dill pickle relish
- 1 1/2 tablespoons fresh dill, chopped
- 1 teaspoon freshly squeezed lemon juice
- Kosher salt and freshly cracked black pepper, adjusted to your preference.
Instructions:
1. Prepare the Fish:
- Season the fish pieces with Old Bay seasoning, salt, and pepper on both sides.
- Set up a dredging station with three bowls: one with flour, one with the buttermilk mixture (whisk together the buttermilk, egg, and optional hot sauce), and one with panko breadcrumbs.
2. Dredge the Fish:
- Coat each piece of fish in flour, ensuring to shake off any extra.
- Then dip it into the buttermilk mixture, allowing the excess to drip off.
- Finally, coat the fish in the panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere.
3. Fry the Fish:
- In a large skillet or deep fryer, heat the vegetable oil to 350°F (175°C).
- Fry the breaded fish pieces in batches, about 3-4 minutes per side, until they are golden brown and crispy. Be careful not to overcrowd the pan.
- Transfer the fried fish to a plate lined with paper towels to drain any excess oil.
4. Prepare the Tartar Sauce:
- In a small bowl, combine the mayonnaise, dill pickle relish, chopped fresh dill, and lemon juice.
- Stir thoroughly and season with salt and pepper according to your taste preferences.
5. Assemble the Sandwiches:
- Spread a generous amount of tartar sauce on the bottom half of each toasted brioche bun.
- Place a slice of American cheese on top of the sauce, followed by a few pieces of crispy fish.
- Add more tartar sauce on the top half of the bun, then close the sandwich.
6. Serve:
- Serve the Crispy Fish Sandwiches immediately, with extra tartar sauce on the side if desired.
- Pair with fries, coleslaw, or a fresh salad for a complete meal.
Conclusion:
These Crispy Fish Sandwiches are the perfect blend of crunchy fish, creamy tartar sauce, and melted cheese on a soft brioche bun. The homemade tartar sauce adds a refreshing tang, while the panko coating gives the fish a satisfying crunch. Whether you’re making them for a weekend lunch or a weeknight dinner, these sandwiches are sure to please.
Crispy Fish Sandwiches with Homemade Tartar Sauce
Crispy Fish Sandwiches feature panko-crusted fishfilets, served with melted American cheese and a zesty homemade tartar sauce ona toasted brioche bun. Perfect for a quick, satisfying meal.
Ingredients
For the Fish:
- 4 fillets of orange roughy or petrale sole each sliced crosswise into 8 sections.
- 1 teaspoon Old Bay seasoning
- Kosher salt and freshly cracked black pepper adjusted to your preference.
- 1/2 cup all-purpose flour
- 1 cup panko breadcrumbs
- 6 cups vegetable oil for frying
- 4 brioche hamburger buns lightly toasted
- 4 slices American cheese
For the Buttermilk Mixture:
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons hot sauce optional
For the Homemade Tartar Sauce:
- 1/2 cup mayonnaise
- 3 tablespoons dill pickle relish
- 1 1/2 tablespoons fresh dill chopped
- 1 teaspoon freshly squeezed lemon juice
- Kosher salt and freshly cracked black pepper adjusted to your preference.
Instructions
Prepare the Fish:
- Season the fish pieces with Old Bay seasoning, salt, and pepper on both sides.
- Set up a dredging station with three bowls: one with flour, one with the buttermilk mixture (whisk together the buttermilk, egg, and optional hot sauce), and one with panko breadcrumbs.
Dredge the Fish:
- Coat each piece of fish in flour, ensuring to shake off any extra.
- Then dip it into the buttermilk mixture, allowing the excess to drip off.
- Finally, coat the fish in the panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere.
Fry the Fish:
- In a large skillet or deep fryer, heat the vegetable oil to 350°F (175°C).
- Fry the breaded fish pieces in batches, about 3-4 minutes per side, until they are golden brown and crispy. Be careful not to overcrowd the pan.
- Transfer the fried fish to a plate lined with paper towels to drain any excess oil.
Prepare the Tartar Sauce:
- In a small bowl, combine the mayonnaise, dill pickle relish, chopped fresh dill, and lemon juice.
- Stir thoroughly and season with salt and pepper according to your taste preferences.
Assemble the Sandwiches:
- Spread a generous amount of tartar sauce on the bottom half of each toasted brioche bun.
- Place a slice of American cheese on top of the sauce, followed by a few pieces of crispy fish.
- Add more tartar sauce on the top half of the bun, then close the sandwich.
Serve:
- Serve the Crispy Fish Sandwiches immediately, with extra tartar sauce on the side if desired.
- Pair with fries, coleslaw, or a fresh salad for a complete meal.