Best Fried Fish Sandwich

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We know it’s a bold statement to say anything is the best. But wait until you make this incredible sandwich.

If you love the classic fish and chips as much as we do, you will flip for this sandwich. It’s simple to prepare, but the combination of flavors is epic, in our humble opinion. The homemade tartar sauce puts it over the top!

A close-up view of a fried fish sandwich that includes homemade tartar sauce, a slice tomatoes, green leaf lettuce, and bread and butter pickles on a toasted hamburger bun.

How To Make the Best Fried Fish Sandwich

This truly has become one of our favorite sandwiches of all time.

And you will love how easy it is to make in the comfort of your own kitchen!


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The Ingredients You Will Need

Your grocery list won’t be extensive when you make these wonderful sandwiches, but be sure to have good top-notch ingredients!

Here’s What You’ll Need to Have on Hand

Fresh cod – Seek out a good fish market and be sure to select the freshest cod possible
Seasoning – Salt and pepper is all you need
Flour – All-purpose
Eggs – Lightly beaten
Breadcrumbs – Panko provides a wonderful crunchy exterior, but regular breadcrumbs work, too
Buns – Brioche is a great choice for this sandwich’s flavor profile
Tomato – Sliced and topped with a little salt and pepper
Lettuce – Green leaf or romaine are great choices
Pickles – Trust us, bread and butter are so good
Tartar sauce – Homemade is easy and puts this sandwich in a class all of its own

EXPERT TIP: Set out three baking tins or pans to create an easy 1-2-3 dredge station. Be sure to gently shake off excess flour, egg, and, breadcrumbs. For an extra crispy sandwich, you can do a double dredge, but we think one dredge is just perfect.

A person dredging a fish fillet through flour, and then an egg bath, and then Panko bread crumbs.

Tips for a Perfect Fried Fish Sandwich

Select the right filet of fish – Choose a firm, white fish like cod, haddock, or halibut that can hold up to frying without falling apart. Cod is definitely best, and is also most not costly.

Season each component – We recommend adding a pinch of salt with the breadcrumbs, but also sprinkling the fish all over with salt, and even a little pinch on the tomato.

Toast the bun – For the classic taste, we go with a nice soft bun, such as Brioche, and then toast it either in hot skillet or on a griddle or grill.

Make the tartar sauce – We can’t stress this enough. The homemade tartar sauce is the perfect match to the other components in this sandwich. It will keep in the fridge for up to 1 week.

A close-up view of a small glass jar filled with homemade tartar sauce with a spoon stuck into it.

How To Serve

This sandwich is definitely best served when the fried filet is fresh out of the oil.

However, we’ve reheated leftover fish filets in a 350°F oven the next day, and the sandwich was still delicious.

Be sure to have plenty of the condiments ready for the sandwich. They really all come together to create the classic taste.

Crosshatch sweet potato chips, pasta salad, or potato salad, all make for classic sides to the sandwich. An ice-cold beer or iced tea are ideal beverages.

A person using a pair of metal tongs to hold up a fried fish fillet in a cast iron skillet filled with hot oil.

Other Amazing Sandwiches to Make at Home

Everyone loves a good sandwich, right? Well, here are some of our favorite sandwich recipes that you would probably love, as well.

Chicken Fried Steak Sandwich
Marinated Steak Sandwich
Grilled Honey Mustard Chicken Sandwich with Bacon
Crispy Fried Chicken Sandwich
Buffalo Chicken Sandwich with Ranch
Epic Sausage and Peppers Hero
Best-Ever Lobster Roll
Classic Tuna Melt
Fried Catfish Po-Boy
Wagyu Pastrami Sandwich
New Orleans-Style Muffuletta
Classic BLT with Garlic Basil Aioli

These are some of the best sandwiches in the world. But, in the meantime, isn’t this incredible sandwich calling your name?

A fried fish sandwich sitting on a black plate next a lemon wedge and potato chips with a glass of beer and another plate of a fish sandwich in the background.

If we had to choose our favorite sandwich on the blog that we have ever prepared, eaten, and served, this very well could be in the #1 spot.

And to make it even better, it comes together in a matter of minutes.

Give yourself a little extra time to make the tartar sauce from scratch. It’s easy to make but gets better as it chills in the refrigerator for at least an hour, or even better, overnight.

Every single bite of the incredible is a true taste sensation!

A straight-on view of a fried fish sandwich with a bite taken out of it sitting on a black dinner plate and a glass of beer in the background.

Ready to make the best sandwich this side of any boardwalk anywhere? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of a fried fish sandwich that includes homemade tartar sauce, a slice tomatoes, green leaf lettuce, and bread and butter pickles on a toasted hamburger bun.

Best Fried Fish Sandwich

This Fried Fish Sandwich is one of the tastiest sammies on the planet. And it only takes about 30 minutes to make. Flash fry the fish in some oil, and it doesn't come out greasy at all. We love using Panko bread crumbs for extra crispy and crunchy. The homemade tartar sauce puts it over the top!
5 from 4 votes
Print Pin Rate
Course: Lunch / Dinner, Sandwich
Cuisine: American
Keyword: how to fry fish, how to make a fried fish sandwich
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 717kcal


Do Ahead

Prepare the Sandwiches

  • Vegetable oil for frying
  • 1 lb cod cut into 3" x 3" squares
  • Kosher salt and freshly ground black pepper
  • 1 cup all-purpose flour
  • ½ cup water
  • 2 eggs lightly beaten
  • 2 cups Panko breadcrumbs Japanese bread crumbs*
  • 4 brioche buns or hamburger buns
  • Tomato sliced
  • Green lettuce shredded, or torn into pieces
  • Bread and butter pickles drained


Prepare the Tartar Sauce

  • Put together the tartar sauce at least 1 hour before preparing the sandwiches and up to 3 to 4 days in advance. (Keep in a jar, covered, in the fridge)
    Tartar sauce

Prepare the Sandwiches

  • Pour enough oil into a sturdy skillet about 1 inch up the side. Heat the oil to 350°F or until a small piece of bread tossed into the oil sizzles, and browns within about 15 seconds.
    Vegetable oil
  • Lightly season the fish fillets with salt and pepper.
    1 lb cod, Kosher salt and freshly ground black pepper
  • Place the flour in a pan or on a plate, mix the eggs with the water in a pan or medium bowl, and mix together the Panko with 1 tsp of salt in a medium bowl.
    1 cup all-purpose flour, ½ cup water, 2 eggs, 2 cups Panko breadcrumbs
  • Dredge each fillet, starting with the flour, shaking off the excess.
  • Submerge the filet into the egg mixture and then shake off the excess.
  • Dredge the filet into the Panko crumbs, helping the crumbs adhere with your fingers.
  • Place the filets on a rack until ready to fry (can be kept in the refrigerator for up to 2 hours).
  • Carefully place the filets in the hot oil, and fry until golden, about 2 to 3 minutes. Do this in batches, if necessary (don't overcrowd the filets in the hot oil).
  • Remove fillets with metal tongs and place them on a paper towel-lined plate.
  • Split the buns and lightly toast them on a hot skillet, griddle, or grill.
    4 brioche buns
  • Spread the tartar sauce on each of the bottom buns, then add the lettuce, a filet, and top with tomato, pickles, and top bun. Sprinkle a little more salt and pepper on the tomato slices, if desired. Serve at once.
    Tomato, Green lettuce, Bread and butter pickles


See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
Cod can be found in the seafood section of most well-stocked supermarkets. If using frozen, be sure to let it thaw completely before dredging and frying.  You could also substitute haddock, grouper, or catfish. 
To prepare this in the oven, preheat oven to 350°F. Brush 2 tbsp melted butter in a baking pan and bake the filets for 10 to 12 minutes. Brush 2 more tbsps of melted butter in the pan, flip the filets, and bake for another 10 to 12 minutes, until lightly browned and crispy. 
Leftover fried filets will keep covered in the fridge for up to 3 or 4 days. Reheat in a 350°F oven for about 15 to 20 minutes, until heated through and the breading is sizzling a little. 


Calories: 717kcal | Carbohydrates: 84g | Protein: 40g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 274mg | Sodium: 698mg | Potassium: 591mg | Fiber: 2g | Sugar: 2g | Vitamin A: 884IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 5mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

POST UPDATE: This recipe was originally published in July 2017, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in June 2023.


  • 5 stars
    So tonight will be the third time we’ve made this sandwich and we ADORE it! We have lived in the Isle of Man for the last 2 1/2 years where fish and chips rule (as with most of the UK) and this beats all the chippy shops hands down!
    I look forward to making it at least once a month! Thank you so much for all the great recipes xxx

    • Lisa! We can’t even begin to say how happy this makes us! We came up with this recipe one afternoon when we were in the mood for a fried fish sammy, and we immediately said: “this needs to go on the blog..and we hope people try it and love it as much as we do!” Thank you for trying it and letting us know! xoxo

    • Junell! You are on a roll! LOVE IT! This fried fish sandwich is absolutely one of our all-time favorite sandwiches! We are so glad you made it and enjoyed it, too! And again…thank you so much for sharing and for the awesome review! xoxo

  • 5 stars
    My husband and I made this yesterday for a late lunch. The only thing I did differently was I used 2 egg whites beaten with a little water till frothy. We have found that it works better with egg whites rather than the entire eggs beaten. Just our personal preference. I did mix salt pepper and lemon pepper with the panko for flavor. This entire method works out beautifully and makes the best and crispiest fish ever. We used Cod (and was shocked that the 2 frozen Cod fillets cost $10.00 !! haha). Thanks so much for this recipe an we wish you both the best of success!!!

    • Hi there!!! That is so wonderful to hear!! Sounds like you and your hubby had an absolutely wonderful lunch yesterday! Your modifications sound GREAT!! Thank you SO MUCH for letting us know and for the wonderful review! That truly means the world to us. Thank you again and please stay in touch!! All the very best, Kris & Wesley

  • 5 stars
    OMG, This fish sandwich was a truly delightfull, yummy, crispy, tasty, better than any fish sandwich I have ever ordered from a expensive restaurant. The perfect texture, and the fish were not covered up with heavy batter. It was light and delicious. All the condiments were perfect. We could also do,at the same time, jumbo shrimp, butterflied, using the same batter, when we are entertaining, along with a beautiful ice cold green salad or coleslaw. Thanks
    again for all the wonderful, spot on, receipe’s.

    • That is so wonderful to hear! We wondering how it turned out for you. So sorry about this extra ingredient in the list of ingredients. Thankfully it wasn’t some obscure ingredient that you had to search the globe for! So glad you enjoyed it. We really love it, too. And yes! This is great for shrimp. It’s also great for fried veggies, too! Thanks again for letting us know! Keep ’em coming and we’ll keep sending you new recipes to try! xoxo Kris & Wesley

  • This fried fish sandwich made my mouth salivate immediately. LOVE the idea of the bread and butter pickles, and your choice of bread. Thanks for the delicious recipe for the tartar sauce. Going to make this very, very soon. You are also right about the dill, even fresh basil leaves, or a touch of fresh rosemary would add to this. I will comment on it, after, I make it. Thanks again

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