This crispy fish sandwich delivers a golden, crunchy fillet with tender, flaky fish inside, all tucked into a soft toasted bun with fresh lettuce and creamy tartar sauce. Inspired by classic Midwestern fish fry flavors, this homemade version tastes even better than drive-thru favorites.
Why You’ll Love This Recipe
Crispy, hand-battered fish with a light and crunchy coating
Tender, flaky interior that stays moist and flavorful
Simple pantry ingredients with easy-to-follow steps
Perfect for Lent, weeknight dinners, or casual gatherings
Customizable with your favorite toppings and sauces
Restaurant-quality flavor made right at home
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the fish:
4 boneless skinless cod or walleye fillets (about 6 ounces each)
1 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup cold sparkling water
Vegetable oil for frying (about 4 cups for deep frying)
For the tartar sauce:
1 cup mayonnaise
2 tablespoons finely chopped dill pickles
1 tablespoon capers, finely chopped
1 tablespoon fresh lemon juice
1 tablespoon finely minced onion
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
For assembly:
4 brioche or hoagie rolls
1 cup shredded lettuce
4 tablespoons softened butter for toasting buns
Lemon wedges for serving
Directions
Pat the fish fillets dry with paper towels. Lightly season both sides with a pinch of salt and pepper.
Heat vegetable oil in a deep pot or heavy skillet to 350°F (175°C).
In a mixing bowl, whisk together flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt and black pepper.
Slowly whisk in the cold sparkling water until a smooth batter forms. The batter should be slightly thick but still pourable.
Dredge each fillet lightly in flour, shaking off excess. Dip into the batter, allowing extra batter to drip off.
Carefully lower the fillets into the hot oil. Fry 4–5 minutes per side, or until golden brown and the internal temperature reaches 145°F (63°C).
Transfer to a wire rack to drain. Do not place directly on paper towels, as this can soften the crust.
In a small bowl, combine all tartar sauce ingredients. Refrigerate until ready to use.
Butter the cut sides of the rolls and toast in a skillet over medium heat until golden.
Spread tartar sauce on the bottom bun, add shredded lettuce, place the crispy fish on top, then finish with more sauce if desired. Cover with the top bun and serve immediately with lemon wedges.
Spicy version: Add 1/2 teaspoon cayenne pepper to the batter and mix hot sauce into the tartar sauce.
Oven-baked option: Coat fillets in seasoned breadcrumbs and bake at 425°F (220°C) for 15–18 minutes, flipping halfway.
Air fryer method: Spray battered or breaded fillets lightly with oil and cook at 400°F (200°C) for 10–12 minutes.
Cheese addition: Add a thin slice of mild cheddar if desired.
Pickle lovers: Add dill pickle slices for extra crunch and tang.
Storage/Reheating
Storage: Store leftover fish in an airtight container in the refrigerator for up to 2 days. Keep sauce and toppings separate.
Reheating: Reheat fish in a 375°F (190°C) oven for 8–10 minutes or in an air fryer for 5–6 minutes to restore crispiness. Avoid microwaving, as it softens the crust.
Freezing: Fried fish can be frozen for up to 1 month. Reheat directly from frozen in the oven at 400°F (200°C) until heated through.
FAQs
Can I use a different type of fish?
Yes, haddock, pollock or tilapia work well. Choose firm white fish for best texture.
Why use sparkling water in the batter?
The carbonation creates a lighter, crispier coating.
How do I know when the fish is done?
The internal temperature should reach 145°F and the fish should flake easily with a fork.
Can I make the batter ahead of time?
It is best made fresh. The carbonation loses effectiveness if it sits too long.
What oil is best for frying?
Use neutral oils with high smoke points such as vegetable, canola or sunflower oil.
How do I keep the coating crispy?
Drain fried fish on a wire rack instead of paper towels and assemble sandwiches just before serving.
Can I prepare the tartar sauce in advance?
Yes, it can be made up to 2 days ahead and stored in the refrigerator.
Is this sandwich suitable for Lent?
Yes, it is a meat-free option commonly enjoyed during Lent.
Can I grill the fish instead?
Yes, brush with oil and grill over medium heat for about 3–4 minutes per side, though it will not have the same crispy coating.
What sides pair well with this sandwich?
Fries, coleslaw, potato wedges or a simple green salad complement it perfectly.
Conclusion
This crispy Northwoods-style fish sandwich brings together flaky white fish, a light golden batter and creamy tartar sauce on a perfectly toasted bun. Whether you are observing Lent or simply craving a satisfying seafood sandwich, this homemade version delivers fresh flavor and irresistible crunch in every bite.
A golden, crispy Northwoods-style fish sandwich featuring flaky white fish in a light, crunchy batter, served on a toasted bun with fresh lettuce and creamy homemade tartar sauce. A classic Midwestern-inspired favorite perfect for Lent or casual dinners.
