Fishwich Recipe
American · Main course · 25 min total
A crispy, golden fish fillet sandwich with tangy tartar sauce and fresh lettuce, perfect for a quick and satisfying meal.
15
min prep
min prep
10
min cook
min cook
4
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 4 (6 oz) white fish fillets (cod or haddock)
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup milk
- 1 large egg
- 1 cup panko breadcrumbs
- Vegetable oil for frying
- 4 hamburger buns, split and toasted
- 4 leaves lettuce
- 4 slices tomato
- 1/2 cup tartar sauce
Instructions
- Pat fish fillets dry with paper towels. Season with salt and pepper.
- Set up a breading station: In a shallow dish, mix flour with 1/2 tsp salt and 1/4 tsp pepper. In another dish, whisk milk and egg. In a third dish, place panko.
- Dredge each fillet in flour, shaking off excess. Dip into milk mixture, then coat with panko, pressing gently to adhere.
- Heat 1/2 inch oil in a large skillet over medium-high heat to 350°F (175°C). Fry fillets for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.
- Spread tartar sauce on bottom halves of buns. Top with lettuce, tomato slice, and a fish fillet. Cover with bun tops. Serve immediately.
Tips
- For extra crunch, use seasoned panko or add a pinch of paprika to the breadcrumbs.
- If you prefer baking, place breaded fillets on a greased baking sheet, spray with oil, and bake at 425°F for 12-15 minutes, flipping halfway.
- Store leftover cooked fillets in the refrigerator for up to 2 days. Reheat in a toaster oven for crispiness.
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