Crispy Fish Sandwich

Ingredients

• 120 ml (½ cup)good-quality mayonnaise
• 4 teaspoonsfresh dill, coarsely chopped
• 2 teaspoonsDijon mustard
• ½ teaspoonkosher salt
• ⅛ teaspoonfreshly cracked pepper
• 2½ teaspoonssweet relish
• 2garlic cloves, grated
• 2 tablespoonsshallot, finely chopped
• 2 tablespoonscapers, coarsely chopped
• 1 teaspooncaper brine
• 4 fillets, 113–128 g eachcod
• For fryingavocado oil
• 2eggs
• About 120 g (2 cups)panko breadcrumbs
• 1 teaspoon, plus morekosher salt
• To tastefreshly cracked pepper, for seasoning the fillets
• 1, halvedlemon
• 4soft white buns
• 4 slicesAmerican cheese

Instructions

1. 1

   Mix the tartar sauce

   Put all the tartar sauce ingredients in a bowl, mix thoroughly and set aside.

2. 2

   Prepare the coating

   Set out two medium bowls. Mix the panko and kosher salt in one; crack the eggs into the other and whisk until combined.

3. 3

   Heat the oil

   Pour avocado oil to a depth of 3.8 cm (1½ inches) into a medium Dutch oven and heat it to 175°C (350°F).

4. 4

   Season the cod

   Season both sides of the cod with salt and pepper. Keep one hand clean to handle the panko.

5. 5

   Coat each fillet

   Dip each fillet in the egg on both sides, letting excess drip off. Put it in the panko bowl and use your clean hand to cover it with the crumbs until coated.

6. 6

   Set on a tray

   Place each coated fillet on a baking sheet and repeat until all the cod is breaded.

7. 7

   Fry until golden

   Fry the fish in the oil, turning each piece once the underside is golden brown or after 3–4 minutes. Transfer to a wire rack to help keep the fillets crisp, then add a little salt and squeeze over some lemon. Repeat with the remaining fish.

8. 8

   Build the sandwiches

   Meanwhile, toast the buns and spread tartar sauce on both cut sides. Put a fillet on each bottom bun, add a slice of cheese and close the sandwiches. Serve immediately.

What is a crispy fish sandwich?

A fish sandwich pairs a breaded or battered fish fillet with a bun and toppings. This American-style version brings together cod, soft white bread, American cheese and tartar sauce for a familiar combination of crisp, creamy and tangy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 36g protein, 55g carbs, 38g fat.

The bun and panko provide most of the carbohydrates, while mayonnaise and frying oil contribute much of the fat. Cod supplies the main protein, with smaller amounts from the egg and cheese. Balance the plate with a generous serving of salad or vegetables alongside the sandwich.

A sauce with plenty of flavour

Tartar sauce: mayonnaise gives the sauce its creamy base, while dill, Dijon, sweet relish, garlic, shallot and capers add freshness and savoury sharpness.

Caper brine: a small spoonful carries the capers’ tang through the sauce. Mix the sauce before preparing the fish so the flavours can mingle while you work.

How to get an even panko coating

Egg wash: dip both sides of the cod and let the excess egg fall away; a thin layer helps the crumbs adhere without making the coating heavy.

Dry hand: use one hand for the egg and the other for the panko. This keeps your fingers from collecting a thick layer of wet crumbs.

Frying and checking doneness

Oil temperature: bring the oil to 175°C before adding the fish. The recipe gives a turning cue of a golden underside or 3–4 minutes; watch the colour as well as the time.

Fish texture: transfer each fillet to a wire rack after frying so air can circulate beneath it. The recipe does not specify a total frying time, so check that the fish is cooked through before assembling.

Keep the fillets crisp

Wire rack: resting the fried fish on a rack, rather than leaving it on a flat surface, helps prevent the underside from turning soggy.

Assembly: toast the buns and add the sauce, hot fish and cheese just before serving. This keeps the bread from sitting with the sauce for too long.

What to serve alongside

A crisp green salad or steamed vegetables make a fresh contrast to the fried coating and creamy sauce. For a more classic sandwich-shop meal, serve with chips or a simple slaw.

Recipe notes & tips

• Pat the cod dry before seasoning so the egg wash and panko can cling to it.
• Keep the panko in a wide bowl to make coating each fillet easier.
• Let excess egg drip off before adding the fish to the breadcrumbs.
• Use the wire rack as soon as each fillet comes out of the oil.
• Toast the buns while the fish cooks so the sandwiches can be served hot.

Variations

• Add lettuce: tuck a crisp leaf into each sandwich just before serving.
• Use another white fish: choose fillets of a similar thickness and adjust frying as needed.
• Make it sharper: add a little extra caper brine to the tartar sauce.
• Add heat: stir a little hot sauce into the tartar sauce.
• Swap the bun: use a seeded soft roll in place of the white bun.

Common mistakes to avoid

• Crowding the pot: frying too many fillets together can make the oil temperature drop; cook them in batches.
• Wet coating: leaving excess egg on the fish can make the panko coating clump; let it drip off first.
• Turning too early: moving the fillet before its underside is golden can disturb the crust; wait for the stated colour cue or 3–4 minutes.
• Skipping the rack: resting fish on a flat surface can soften the underside; transfer it to a wire rack.
• Assembling too soon: sauce-soaked buns lose their texture; put the sandwiches together just before serving.

How to store

Store leftover fish and tartar sauce separately in covered containers in the fridge and use within 2 days. Reheat the fish in an oven until hot to help restore some crispness; assemble with freshly toasted buns. The assembled sandwiches are best eaten straight away.

Frequently asked questions