Fried Fish Sandwich

By Sue Li

Updated March 11, 2025

Fried Fish Sandwich
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes
Rating
4(1,734)
Comments
Read comments

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.

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Ratings

4 out of 5
1,734 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

Dallas

While I was working in Japan on assignment, almost every morning I went to a McDonalds at the train station for a fillet-o-fish for breakfast just like all the Japanese school children. It was a huge favorite in Japan. I swear the quality of the fof sandwiches in Japan was head and shoulders above those in the US.

WPCuoca

Once again, NYT Cooking, you make life easier and please the tastebuds. Even with our dietary needs (one with celiac and one with heart issues), using GF flour, lite mayo, oven frying with minimal oil, etc., this was really outstanding.

Betty

Delicious as written. Used flounder which fried up perfectly. Loved the double decker treatment too which makes the sandwich extra special. Tartar sauce was terrific as well. I will save this recipe and make again. Thank you NYT Cooking.

helen

If you want more Friday fish fry than fast food, the sauce is very good with dill pickles or cornichons instead of sweet pickle chips. Cutting the mayo with some creme fraiche, plain yogurt, or sour cream adds tang and reduces drippiness. Lemon is necessary.

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