Crispy Fish Sandwich Recipe

Name: Crispy Fish Sandwich Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 fillets cod (or other white fish); 1 cup all-purpose flour (for dredging); 2 large eggs (beaten); 1 cup breadcrumbs (preferably panko); 1 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 1 cup vegetable oil (for frying); 4 buns brioche buns (or hamburger buns); 4 pieces lettuce leaves (for serving); 1 medium tomato (sliced); 4 tablespoons mayonnaise (for spreading)

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Home » Crispy Fish Sandwich Recipe

ByMaria July 21, 2025

Okay, folks, gather ’round! I’m about to let you in on a little secret—the Crispy Fish Sandwich Recipe. This isn’t just any fish sandwich. This is THE fish sandwich. We’re talking perfectly crispy, flaky fish nestled in a soft bun with all the fixings. It’s quick, it’s easy, and it’s a guaranteed crowd-pleaser. Trust me; even your pickiest eater will be asking for seconds. Prepare to get messy!

My husband, Mark, is OBSESSED with this sandwich. Seriously. He used to be a burger-only kind of guy, but now? It’s all about the fish. I swear, the first time I made it, he ate two in a row and then tried to sneak a third. And the kids? They call it “Mom’s Special” and request it at least once a week. I remember one time, I was running late after soccer practice, and I whipped up a batch of these in like 20 minutes. Total lifesaver! It’s become a staple, and honestly, I’m not mad about it. Easy dinner for the win!

Why You’ll Love This Crispy Fish Sandwich Recipe

Because it’s faster than waiting in the drive-thru line.
It tastes like you spent hours in the kitchen, even though you didn’t.
The crunch is seriously addictive.
Your kids will actually eat fish. I’m not kidding.
It’s customizable! Add whatever toppings your heart desires. (I’m a big fan of slaw!)

How to Make It

Alright, let’s get down to business. First things first, grab your fish. I usually use cod or haddock because that’s what’s easiest to find, but honestly, any white fish will work. Pat it dry – super important! – because soggy fish is nobody’s friend.

Next, we’re making the crispy coating. Mix together some flour, cornstarch (don’t skip this, it’s the secret weapon!), and your favorite spices. I like to throw in some paprika, garlic powder, and a pinch of cayenne for a little kick. Dredge the fish in the mixture, making sure it’s fully coated.

Now, heat up some oil in a skillet. You want enough oil to cover the bottom of the pan, like, a good amount. Once it’s hot (but not smoking!), carefully place the fish in the skillet. Fry it for about 3-4 minutes per side, until it’s golden brown and crispy. You might have to do this in batches, depending on the size of your skillet. Don’t overcrowd the pan!

While the fish is frying, prep your buns. Toast them lightly, because nobody wants a soggy bun. Add your favorite toppings – lettuce, tomato, pickles, onion, whatever floats your boat. And don’t forget the sauce! I usually whip up a quick tartar sauce or just use some plain ol’ mayo.

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Once the fish is cooked, place it on the bun, pile on the toppings, and dig in! Seriously, it’s that easy. I always burn my tongue because I can never wait long enough for it to cool down. But it’s SO worth it!

Ingredient Notes

White Fish: Cod or haddock are my go-to, but any firm white fish will do. Just make sure it’s boneless. Ain’t nobody got time for bones in their sandwich.
Cornstarch: Don’t even THINK about skipping this. It’s the magic ingredient that makes the fish extra crispy. I tried it once without, and let’s just say it wasn’t pretty.
Spices: Get creative! I usually use paprika, garlic powder, onion powder, and a pinch of cayenne. But feel free to experiment with your favorites. Old Bay seasoning is also a great option if you’re feeling fancy.
Buns: Brioche buns are my weakness, but any soft bun will work. Just make sure to toast them lightly to prevent sogginess. I usually forget and burn them a little. Oops!
Tartar Sauce: You can buy it pre-made, but it’s so easy to make your own! Just mix together mayo, relish, lemon juice, and a pinch of salt and pepper. I once used pickle juice when I ran out of lemon. Don’t judge.

Recipe Steps:

Pat fish fillets dry.
Combine flour, cornstarch, and spices in a bowl.
Dredge fish in the flour mixture.
Heat oil in a skillet.
Fry fish until golden brown and crispy.
Toast buns.
Assemble sandwiches with toppings and sauce.
Serve immediately!

What to Serve It With

Fries, obviously! Or coleslaw. Or a side salad if you’re trying to be healthy. But honestly, these sandwiches are so good, they don’t really need anything else. Oh, and don’t forget a pickle! That’s a must.

Tips & Mistakes

Don’t overcrowd the skillet! Fry the fish in batches to ensure even cooking.
Make sure the oil is hot enough before adding the fish. Otherwise, it will be greasy and sad.
Don’t overcook the fish! It should be flaky and opaque, but still moist.
Toast the buns! Nobody wants a soggy sandwich.
Don’t be afraid to experiment with different toppings and sauces. The possibilities are endless!
I’ve totally forgotten to buy buns before and used sliced bread. It works in a pinch, but not ideal.

Storage Tips

If you have any leftovers (which is rare), store the fish separately from the buns and toppings. Keep the fish in an airtight container in the fridge for up to 2 days. Reheat it in the oven or air fryer to keep it crispy. Honestly, though, I usually just eat the cold fish straight from the fridge. Don’t judge me! Sometimes, I’ll even eat it for breakfast. Hey, fish is healthy, right?

Variations and Substitutions

Gluten-free: Use gluten-free flour and gluten-free buns. Easy peasy.
Spicy: Add more cayenne pepper or a dash of hot sauce to the fish coating. Or use jalapenos as a topping!
Healthy: Bake the fish instead of frying it. It won’t be as crispy, but it’ll still be delicious. Or use a lettuce wrap instead of a bun. I tried that once…it was okay. Not great.
Sauce: I’ve swapped mayo for Greek yogurt in the tartar sauce when I was trying to be good. It’s not the same, but it works. Also, sriracha mayo is AMAZING on these.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

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