Crispy Fish Sandwich with Herbed Tartar Sauce
Crispy Fish Sandwich with Herbed Tartar Sauce
Ingredients
For the Herbed Tartar Sauce
- 1/2 cup mayonnaise
- 1/4 cup dill pickles, finely chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Crispy Fish
- 1 1/2 pounds cod fillets, cut into 4 equal portions, patted dry
- 1 cup all-purpose flour
- 2 eggs, large, beaten
- 1 1/2 cups panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 3 cups vegetable oil, for frying
For Assembly
- 4 brioche buns, split and toasted
- 4 leaves green leaf lettuce
- 1 tomato, large, sliced
Instructions
- 1
Prepare the Herbed Tartar Sauce: In a small bowl, combine mayonnaise, finely chopped dill pickles, chopped fresh dill, chopped fresh parsley, fresh lemon juice, Dijon mustard, salt, and black pepper. Stir until well combined. Taste and adjust seasoning as needed. Cover and refrigerate until ready to use.
⏱️ 5 min
- 2
Set up the breading station: Prepare three shallow dishes. In the first dish, combine all-purpose flour, salt, black pepper, paprika, and garlic powder. Mix well. In the second dish, place the beaten eggs. In the third dish, place the panko breadcrumbs.
⏱️ 5 min
- 3
Bread the fish: Take one fish fillet and dredge it in the seasoned flour, shaking off any excess. Dip it into the beaten eggs, ensuring it's fully coated. Finally, press the fillet into the panko breadcrumbs, coating thoroughly on all sides. Place the breaded fillet on a plate or wire rack and repeat with the remaining fish fillets.
⏱️ 10 min
- 4
Fry the fish: Heat vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F. Carefully place 2 breaded fish fillets into the hot oil, ensuring not to overcrowd the pan. Fry for 3 to 4 minutes per side, or until golden brown and cooked through (internal temperature reaches 145°F).
⏱️ 8 min•🌡️ 350
- 5
Drain and keep warm: Using tongs or a slotted spatula, carefully remove the cooked fish fillets from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Keep warm in a low oven (around 200°F) while you fry the remaining fillets.
⏱️ 2 min•🌡️ 200
- 6
Toast the buns: While the fish is frying, lightly toast the split brioche buns in a dry skillet, toaster, or under the broiler until golden brown. This usually takes 1 to 2 minutes.
⏱️ 2 min
- 7
Assemble the sandwiches: Spread a generous amount of the herbed tartar sauce on both halves of each toasted bun. On the bottom bun, layer a piece of green leaf lettuce, a slice of tomato, and then a crispy fish fillet. Top with the other bun half.
⏱️ 3 min
- 8
Serve immediately and enjoy your crispy fish sandwiches!
Kitchen Tools
Nutrition Facts (per serving)
Crispy Fish Sandwich with Herbed Tartar Sauce
Ingredients
For the Herbed Tartar Sauce
- 1/2 cup mayonnaise
- 1/4 cup dill pickles, finely chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Crispy Fish
- 1 1/2 pounds cod fillets, cut into 4 equal portions, patted dry
- 1 cup all-purpose flour
- 2 eggs, large, beaten
- 1 1/2 cups panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 3 cups vegetable oil, for frying
For Assembly
- 4 brioche buns, split and toasted
- 4 leaves green leaf lettuce
- 1 tomato, large, sliced
Instructions
- 1
Prepare the Herbed Tartar Sauce: In a small bowl, combine mayonnaise, finely chopped dill pickles, chopped fresh dill, chopped fresh parsley, fresh lemon juice, Dijon mustard, salt, and black pepper. Stir until well combined. Taste and adjust seasoning as needed. Cover and refrigerate until ready to use.
⏱️ 5 min - 2
Set up the breading station: Prepare three shallow dishes. In the first dish, combine all-purpose flour, salt, black pepper, paprika, and garlic powder. Mix well. In the second dish, place the beaten eggs. In the third dish, place the panko breadcrumbs.
⏱️ 5 min - 3
Bread the fish: Take one fish fillet and dredge it in the seasoned flour, shaking off any excess. Dip it into the beaten eggs, ensuring it's fully coated. Finally, press the fillet into the panko breadcrumbs, coating thoroughly on all sides. Place the breaded fillet on a plate or wire rack and repeat with the remaining fish fillets.
⏱️ 10 min - 4
Fry the fish: Heat vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F. Carefully place 2 breaded fish fillets into the hot oil, ensuring not to overcrowd the pan. Fry for 3 to 4 minutes per side, or until golden brown and cooked through (internal temperature reaches 145°F).
⏱️ 8 min•🌡️ 350 - 5
Drain and keep warm: Using tongs or a slotted spatula, carefully remove the cooked fish fillets from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Keep warm in a low oven (around 200°F) while you fry the remaining fillets.
⏱️ 2 min•🌡️ 200 - 6
Toast the buns: While the fish is frying, lightly toast the split brioche buns in a dry skillet, toaster, or under the broiler until golden brown. This usually takes 1 to 2 minutes.
⏱️ 2 min - 7
Assemble the sandwiches: Spread a generous amount of the herbed tartar sauce on both halves of each toasted bun. On the bottom bun, layer a piece of green leaf lettuce, a slice of tomato, and then a crispy fish fillet. Top with the other bun half.
⏱️ 3 min - 8
Serve immediately and enjoy your crispy fish sandwiches!