Crispy Fish Sandwich

INGREDIENTS (serves 4)

4 fresh baked rolls

1 1/2 lbs flounder (cut into four equal portions)

2 eggs

1/2 c flour

2 c panko bread crumbs

2 Tbsp butter

2 Tbsp olive oil

1/2 head iceberg lettuce

1 large ripe tomato (sliced thin)

1 c vegetable oil

1 Tbsp Old Bay seasoning

1 Tbsp salt

2 tsp black pepper


1/3 c mayo

3 Tbsp sour cream

2 tsp Dijon mustard

1 dill pickle (diced fine)

1/2 shallot (diced fine)

1 tsp Old Bay

1 Tbsp dill pickle juice

1 tsp Worcestershire sauce

1/4 c parsley (chopped)

2 Tbsp dill (chopped)

1/2 lemon (juice and zest)

Salt and black pepper to taste


3 Tbsp mayonnaise

3 Tbsp Sriracha


Turn your oven on to 350 degrees. Put the vegetable oil in a large, deep frying pan and place over a low flame to begin heating. Line a baking sheet with tin foil. Melt the butter together with the olive oil. Cut each roll in half, and brush each side with the butter olive oil mixture and toast for four minutes.

Season the all-purpose flour with one tablespoon Old Bay, one tablespoon salt, and two tablespoons black pepper. Crack the eggs into a bowl and whisk gently, put flour and panko in separate bowls also. Coat the fish one piece at a time, first with the seasoned flour, then the egg wash. Finally, coat with panko bread crumbs. Once each piece is breaded, turn the heat up on the oil — make sure it’s hot before you place the fish in one piece at a time. Fry each piece about one minute each side until the breading is nice and golden brown. Once each side is crispy and golden brown, place each piece of fish on the baking sheet and finish in the oven for three minutes.

Assemble sandwich by putting Sriracha mayo on the bottom of each roll and tartar sauce on the top. Put the lettuce over the Sriracha mayo then the fish, tomatoes. Enjoy!

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