Golden Crispy Fish Sandwiches

Name: Golden Crispy Fish Sandwiches
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 sandwiches
Cuisine: American Inspired
Ingredients: ½ cup mayonnaise; 2 tablespoons finely chopped pickles (preferably bread-and-butter) plus ½ teaspoon pickle juice; 2 tablespoons capers, chopped; 1 tablespoon chopped fresh dill; ½ tablespoon freshly squeezed lemon juice; ½ teaspoon kosher salt (such as Diamond Crystal); ½ teaspoon honey; 1½ cups/192 grams all-purpose flour; ¼ cup/34 grams cornstarch; 1 tablespoon Old Bay seasoning; 2 teaspoons paprika; 1 teaspoon kosher salt (such as Diamond Crystal); 1 large egg; 14 ounces beer (ale, pilsner or lager) or sparkling water (1¾ cups); 1 pound firm white skinless fish fillets (such as cod, pollock or haddock), cut into 4 pieces; 1 tablespoon kosher salt (such as Diamond Crystal); Neutral-tasting oil (such as vegetable or canola), for frying; ¼ cup/32 grams all-purpose flour (for dredging); 4 slices American or Cheddar cheese; 4 potato buns (or brioche), split

By Toni Chapman

Published September 24, 2026

Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

Media 1 of 1

Ready In: 40 min
Rating: (0)
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These golden, crunchy fish sandwiches are inspired by the classic fast-food favorite, but made at home with more flavor and care. A firm white fish like cod, pollock or haddock is dipped in a light, airy batter and fried until crisp on the outside and tender within. The sauce is a slightly sweet tartar, finished with a touch of honey for balance. Soft potato buns keep the focus on the fish, though brioche works just as well. Serve immediately, while everything is hot and crisp.

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Ingredients

Yield:4 sandwiches

For the Sauce

½ cup mayonnaise
2 tablespoons finely chopped pickles (preferably bread-and-butter) plus ½ teaspoon pickle juice
2 tablespoons capers, chopped
1 tablespoon chopped fresh dill
½ tablespoon freshly squeezed lemon juice
½ teaspoon kosher salt (such as Diamond Crystal)
½ teaspoon honey

For the Batter

1½ cups/192 grams all-purpose flour
¼ cup/34 grams cornstarch
1 tablespoon Old Bay seasoning
2 teaspoons paprika
1 teaspoon kosher salt (such as Diamond Crystal)
1 large egg
14 ounces beer (ale, pilsner or lager) or sparkling water (1¾ cups)

For the Fish

1 pound firm white skinless fish fillets (such as cod, pollock or haddock), cut into 4 pieces
1 tablespoon kosher salt (such as Diamond Crystal)
Neutral-tasting oil (such as vegetable or canola), for frying
¼ cup/32 grams all-purpose flour (for dredging)

For Assembly

4 slices American or Cheddar cheese
4 potato buns (or brioche), split

Ingredient Substitution Guide

Preparation

Step 1
Heat oven (or toaster oven) to 350 degrees.
Make the sauce:
1. Step 2
  In a small bowl, combine the mayonnaise, pickles and pickle juice, capers, dill, lemon juice, salt and honey. Stir well, cover and refrigerate until ready to use.
Prepare the batter:
1. Step 3
  In a medium bowl, whisk together the flour, cornstarch, Old Bay seasoning, paprika and salt. Add the egg, then gradually whisk in the beer until a smooth, somewhat thin batter forms.
Season the fish:
1. Step 4
  Pat the fish dry and season both sides evenly with salt.
Heat the oil:
1. Step 5
  If you have a deep-fry thermometer, clip it to the side of a deep pot or frying pan, add 2 to 3 inches of oil and heat on medium to 350 degrees (if you don’t have a deep-fry thermometer, use an instant read thermometer).
Fry the fish:
1. Step 6
  Lightly dredge each piece of fish in the flour, then dip into the batter, letting any excess drip off. Fry for 3 to 4 minutes per side, until deeply golden and crisp, adjusting the heat as necessary. Transfer to a paper towel-lined plate.
2. Step 7
  Toast the buns lightly in the oven, then place cheese slices on the bottom halves of the buns and toast again until melted and the buns are lightly crisp.
Assemble:
1. Step 8
  Spread the sauce on the top buns. Place the fried fish over the melted cheese, then close the sandwiches. Serve immediately.