When you think of the ultimate comfort food, crispy fish sandwiches might not be the first thing that comes to mind—but they should be. There’s something magical about the perfect crunch of fried fish, the creaminess of tartar sauce, and the buttery softness of a brioche bun. Making this dish at home ensures every bite is packed with freshness and flavor. Let’s dive into creating crispy fish sandwiches with homemade tartar sauce that will have your family or friends asking for seconds (or thirds!).
Why You’ll Love This Recipe
You might already have fond memories of enjoying fish sandwiches at your favorite seafood spot, but making them at home takes it to a whole new level. This recipe gives you complete control over the ingredients, so you can ensure top-notch quality. Plus, the homemade tartar sauce adds a personalized touch, balancing creamy and tangy flavors perfectly. Whether it’s a family dinner or a casual weekend treat, this dish is a surefire winner.
Ingredients at a Glance
Here’s everything you’ll need to whip up these delectable sandwiches. Gather the ingredients for the fish, buttermilk mixture, and tartar sauce.
For the Fish:
| Ingredient | Quantity |
|---|---|
| Orange roughy or petrale sole fillets | 4 fillets, sliced into 8 sections |
| Old Bay seasoning | 1 teaspoon |
| Kosher salt | To taste |
| Freshly cracked black pepper | To taste |
| All-purpose flour | 1/2 cup |
| Panko breadcrumbs | 1 cup |
| Vegetable oil (for frying) | 6 cups |
| Brioche hamburger buns | 4, lightly toasted |
| American cheese slices | 4 |
For the Buttermilk Mixture:
| Ingredient | Quantity |
|---|---|
| Buttermilk | 1 cup |
| Large egg | 1 |
| Hot sauce | 2 tablespoons (optional) |
For the Homemade Tartar Sauce:
| Ingredient | Quantity |
|---|---|
| Mayonnaise | 1/2 cup |
| Dill pickle relish | 3 tablespoons |
| Fresh dill, chopped | 1 1/2 tablespoons |
| Lemon juice (freshly squeezed) | 1 teaspoon |
| Kosher salt | To taste |
| Freshly cracked black pepper | To taste |
Step-by-Step Instructions
1. Preparing the Fish
Start by seasoning the fish pieces with Old Bay seasoning, kosher salt, and freshly cracked black pepper on both sides. This ensures the fish is flavorful from the first bite to the last.
2. Setting Up the Dredging Station
Arrange three bowls for dredging:
- Bowl 1: Add the all-purpose flour.
- Bowl 2: Whisk together the buttermilk, egg, and hot sauce.
- Bowl 3: Pour in the panko breadcrumbs.
3. Coating the Fish
- Begin by coating each piece of fish in flour, shaking off the excess.
- Dip the fish into the buttermilk mixture, allowing any extra liquid to drip off.
- Finally, coat the fish with panko breadcrumbs, pressing gently to make sure the coating sticks.
4. Frying the Fish
- Heat 6 cups of vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- Fry the fish in small batches, cooking each piece for 3–4 minutes per side until golden brown and crispy.
- Transfer the fried fish to a paper towel-lined plate to drain any excess oil.
5. Making the Tartar Sauce
- In a small bowl, combine mayonnaise, dill pickle relish, fresh dill, and lemon juice.
- Mix well, then season with salt and pepper to taste. Adjust the flavors to your liking for the perfect balance of tangy and creamy.
6. Assembling the Sandwiches
- Spread a generous layer of tartar sauce on the bottom half of a toasted brioche bun.
- Add a slice of American cheese, followed by a few pieces of crispy fish.
- Top with another dollop of tartar sauce and close the sandwich with the top bun.
7. Serving
Serve your crispy fish sandwiches immediately. Pair them with fries, coleslaw, or a fresh salad for a complete meal. You can even add extra tartar sauce on the side for dipping.
Tips for the Perfect Crispy Fish Sandwich
- Use Fresh Ingredients: Fresh fish and dill elevate the flavor profile significantly.
- Avoid Overcrowding: Fry the fish in batches to maintain the ideal crispy texture.
- Customize the Heat: Add more hot sauce to the buttermilk mixture for an extra kick.
- Toast the Buns: Lightly toasting the brioche buns adds a satisfying crunch and prevents them from becoming soggy.
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | ~550 |
| Protein | 25g |
| Fat | 32g |
| Carbohydrates | 45g |
| Fiber | 3g |
| Sodium | 600mg |
Note: These values are estimates and may vary based on ingredient brands and portion sizes.
FAQs About Crispy Fish Sandwiches
1. Can I use a different type of fish?
Yes, you can substitute orange roughy or petrale sole with cod, tilapia, or haddock.
2. How do I make this recipe gluten-free?
Replace the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs.
3. What’s the best oil for frying fish?
Vegetable oil, canola oil, or peanut oil are great options due to their high smoke points.
4. Can I bake the fish instead of frying it?
Absolutely! Place the breaded fish on a greased baking sheet and bake at 400°F (200°C) for 15–20 minutes, flipping halfway through.
5. How long can I store homemade tartar sauce?
Homemade tartar sauce can be stored in an airtight container in the refrigerator for up to one week.
6. Are there any variations to the tartar sauce?
Yes! You can add a pinch of sugar, minced capers, or chopped parsley for extra flavor.
Conclusion
There’s no need to wait for a restaurant visit to enjoy crispy fish sandwiches with homemade tartar sauce. With this detailed guide, you can make a meal that’s fresh, flavorful, and incredibly satisfying. So, roll up your sleeves and get frying—your perfect sandwich awaits!
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Crispy Fish Sandwiches with Homemade Tartar Sauce
- Total Time: 30 minutes
- Yield: 4 sandwiches 1x
Description
Transform your mealtime with these mouthwatering crispy fish sandwiches featuring flaky fried fish, creamy homemade tartar sauce, and buttery brioche buns. Perfect for any occasion, this recipe balances texture and flavor to create a satisfying bite every time.
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.
Notes
- You can use cod, haddock, or tilapia as a substitute for orange roughy or petrale sole.
- For a spicier kick, increase the hot sauce in the buttermilk mixture.
- If you don’t have panko breadcrumbs, regular breadcrumbs will work, but the texture will be less crispy.
- Tartar sauce can be made in advance and stored in the fridge for up to one week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American