Golden, crunchy fish fillets tucked into soft buns with melted cheese and tangy tartar sauce make this dish irresistible. It’s a comforting homemade version of a classic fish sandwich that feels indulgent yet easy enough for any day of the week.
Why You’ll Love This Recipe
This recipe delivers restaurant-style crispiness with simple pantry ingredients. The fish stays tender on the inside while the breadcrumb coating turns perfectly golden. It’s quick to prepare, family-friendly, and customizable with your favorite sauces and toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
White fish fillets (cod or haddock) – 4 fillets (about 150 g each)
All-purpose flour – 1 cup (120 g)
Eggs, beaten – 2 large
Breadcrumbs (Panko for extra crunch) – 1 cup (60 g)
Salt – 1 teaspoon
Black pepper – 1/2 teaspoon
Garlic powder – 1/2 teaspoon
Hamburger buns – 4
American cheese – 4 slices
Tartar sauce – 1 cup (240 ml)
Vegetable oil for frying – about 2 cups (480 ml)
Directions
Pat the fish fillets dry using paper towels. Season both sides evenly with salt, black pepper, and garlic powder.
Prepare a dredging station by placing the flour in one bowl, the beaten eggs in a second bowl, and the breadcrumbs in a third bowl.
Coat each fish fillet first in flour, shaking off any excess. Dip it into the beaten eggs, then press it firmly into the breadcrumbs until fully coated.
Heat the vegetable oil in a deep skillet over medium-high heat. The oil should be hot enough that a breadcrumb sizzles immediately when dropped in.
Carefully add the breaded fish fillets to the hot oil. Fry for 3 to 4 minutes per side until golden brown and crispy. Do not overcrowd the pan.
Remove the fish from the oil and place on a plate lined with paper towels to drain excess oil.
Lightly toast the hamburger buns if desired. Place one fish fillet on the bottom half of each bun, top with a slice of American cheese, and add a generous spoon of tartar sauce. Cover with the top bun and serve immediately.
Servings and timing
Servings: 4 sandwiches
Preparation time: 15 minutes
Cooking time: 10–12 minutes
Total time: about 30 minutes
Variations
You can swap cod or haddock with another firm white fish like pollock. For extra flavor, add paprika or onion powder to the breadcrumb mixture. If you prefer a lighter version, the fish can be baked in a hot oven until crisp instead of fried.
Storage/Reheating
Leftover fried fish can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer at 180°C until warmed through and crispy again. Avoid microwaving, as it softens the coating.
FAQs
Can I use frozen fish fillets?
Yes, just make sure they are fully thawed and patted very dry before seasoning and breading.
What oil works best for frying?
Neutral oils with a high smoke point, such as vegetable or sunflower oil, work best.
Can I make this recipe ahead of time?
The fish is best enjoyed fresh, but you can bread the fillets a few hours ahead and keep them refrigerated until frying.
How do I know the oil is hot enough?
Drop a small breadcrumb into the oil; if it sizzles immediately, the oil is ready.
Can I make it spicier?
Add a pinch of chili powder or cayenne pepper to the breadcrumbs for extra heat.
What can I use instead of American cheese?
You can use mild cheddar or any cheese that melts well and complements fish.
Are these sandwiches kid-friendly?
Yes, the mild flavor and crispy texture make them popular with children.
Can I cook the fish in an air fryer?
Yes, air fry at 200°C for about 10–12 minutes, flipping halfway, until golden and cooked through.
How do I keep the coating from falling off?
Make sure the fish is dry before breading and press the breadcrumbs firmly onto the surface.
What sides go well with this sandwich?
French fries, coleslaw, or a simple green salad pair very well.
Conclusion
This crispy fish sandwich recipe proves that a satisfying, crunchy meal can be made easily at home. With tender fish, a golden coating, and classic toppings, it’s a dish that’s sure to become a repeat favorite at your table.
Crispy Fish Sandwiches at Home feature golden, breaded white fish fillets tucked into soft buns with cheese and tartar sauce. This easy homemade version delivers satisfying crunch and flavor in under 30 minutes.
Ingredients
4 white fish fillets (cod or haddock, about 150 g each)
1 cup (120 g) all-purpose flour
2 large eggs, beaten
1 cup (60 g) Panko breadcrumbs
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
4 hamburger buns
4 slices American cheese
1 cup (240 ml) tartar sauce
About 2 cups (480 ml) vegetable oil for frying
Instructions
Pat the fish fillets dry with paper towels. Season both sides with salt, black pepper, and garlic powder.
Set up a dredging station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Dredge each fish fillet in flour, dip in egg, and press into breadcrumbs to coat evenly.
Heat oil in a deep skillet over medium-high heat. Test with a breadcrumb—if it sizzles, the oil is ready.
Carefully place the breaded fish in the hot oil and fry for 3 to 4 minutes per side until golden and crispy. Do not overcrowd the pan.
Transfer the cooked fish to a plate lined with paper towels to drain excess oil.
Toast the hamburger buns if desired. Assemble sandwiches with one fish fillet, a slice of cheese, and tartar sauce on each bun. Top with the other half of the bun and serve immediately.
Notes
Use cod, haddock, or other firm white fish like pollock.
For extra flavor, add paprika or onion powder to the breadcrumbs.
Fish can also be baked at 425°F (220°C) for a lighter version.
Reheat leftovers in an oven or air fryer to maintain crispiness.
To make it spicier, add chili powder or cayenne to the coating.
