Fried Fish Sandwich

By Sue Li

Updated March 12, 2025

Fried Fish Sandwich
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes
Rating
4(1,609)
Comments
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This fried fish sandwich doesn’t stray far from the classic fast-food staple: breaded fish, a soft bun, a slice of cheese and tangy tartar sauce. The best part is you can put it together in just about the amount of time it would take to stand in line and order it at the counter. Capers, shallots and fresh dill make this tartar sauce feel a little fancy, but a splash of soy sauce adds the umami that takes it to a very familiar place. Flounder is an affordable choice for the recipe, but if you can’t find it, substitute with sole or any mild flat fish.

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Ingredients

Yield:4 sandwiches

    For the Tartar Sauce

    • ½cup mayonnaise
    • ¼cup bread and butter pickle chips, finely chopped, plus 1 tablespoon pickle brine
    • 1small shallot, finely chopped
    • 2tablespoons coarsely chopped fresh dill
    • 2tablespoons (drained) capers, coarsely chopped
    • 1teaspoon soy sauce or tamari
    • Kosher salt

    For the Fried Fish

    • 1cup vegetable oil
    • ¼cup all-purpose flour
    • 2large eggs, lightly beaten
    • 2cups panko bread crumbs
    • 4flounder fillets (about 1 pound), halved crosswise
    • Kosher salt

    For Assembly

    • 4soft white buns
    • 4slices American cheese or Cheddar
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1062 calories; 80 grams fat; 11 grams saturated fat; 0 grams trans fat; 42 grams monounsaturated fat; 23 grams polyunsaturated fat; 56 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 30 grams protein; 1233 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the tartar sauce: In a medium bowl, whisk together mayonnaise, pickles and pickle brine, shallot, dill, capers and soy sauce. Season with salt to taste and set aside. (Makes ¾ cup.)

  2. Step 2

    Prepare the fried fish: Heat oil in a large, straight-sided skillet over medium. Place flour, eggs and panko in 3 separate medium shallow bowls. Season flounder on both sides with salt and dredge in flour, dusting off excess, then transfer to egg wash, allow excess to drip off, then coat with panko.

  3. Step 3

    Working in batches, fry about 4 breaded fillets at a time until golden brown and cooked through, about 1½ minutes per side. Transfer to a wire rack and season with salt. Repeat with remaining fish.

  4. Step 4

    Assemble the sandwiches: Spread tartar sauce on both sides of each bun. Place 1 piece of fried fish on each bottom bun, then add a slice of cheese on top and another piece of fish on the cheese. The residual heat from the fish will help melt the cheese. Sandwich together and serve immediately.

Ratings

4 out of 5
1,609 user ratings
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Comments

matt

My Aunt & Uncle owned a fish store in Brooklyn and only sold the freshest fish. My Dad helped out on busy Thursday and Friday (Catholics). Ever Friday my Mom fried fish so light that it floated. But my best treat was on Saturday morning; Leftover fillet of flounder straight from the fridge on Wonder Bread with my homemade tarter sauce (Hellmann's Mayo and sweet pickle relish)

Anne NYC

This too, was my favorite when my family first visited our first local McDonalds in central Pennsylvania in 1970, when I was 12. And I have never ordered anything else. But the most perfect fish-o-lay in central PA is the fish sandwich at the Fence drive-in 50s-style outdoor restaurant in Milton PA. Picnic tables on the banks of the Susquehanna River. Or they will serve you in your car via a tray hooked to the driver's side. I promise you it is worth the drive. http://fencedrivein.com

Jaqueline Biggs

Just a quick note about fish choices: Pollock seems available everywhere and Americans seem woefully ignorant of the the fact that our consumption of Pollock is causing Northern seal population to crash because for them Pollock contains three times the nutrition that any other local fish can provide. The seals are starving even as they work harder, swim farther and eat more of other fish to try get the nutrition they require to live and reproduce. Please, please don't eat Pollock.

anthony

So, this was delicious…. I did way less oil and certainly light mayo and a better quality cheese still American though she’s right on that. I did a brioche bun, but frankly, she was probably right to do just a white bun and agree no toasting. It really is satisfying for someone who hasn’t eaten fast food in 20 years but can crave it on occasion.

Isa2215

Pro tip: double batter the fish, makes it 10/10 crunchy and crispy. Also the recipe makes for great leftovers. I ended up using tilapia because it was on sale. The flour could use some more seasoning though, otherwise the tartar sauce does all of the heavy lifting flavor-wise.

Eric

seasoned the fish with some homemade old bay seasoning before flour/dredging and it came out really good. mcdonalds who?

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