Fried Fish Sandwich
Updated March 11, 2025
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE TARTAR SAUCE
½ cup mayonnaise
¼ cup bread and butter pickle chips, finely chopped, plus 1 tablespoon pickle brine
1 small shallot, finely chopped
2 tablespoons coarsely chopped fresh dill
2 tablespoons (drained) capers, coarsely chopped
1 teaspoon soy sauce or tamari
Kosher salt
FOR THE FRIED FISH
1 cup vegetable oil
¼ cup all-purpose flour
2 large eggs, lightly beaten
2 cups panko bread crumbs
4 flounder fillets (about 1 pound), halved crosswise
Kosher salt
FOR ASSEMBLY
4 soft white buns
4 slices American cheese or Cheddar
Nutritional analysis per serving
56 grams carbs; 169 milligrams cholesterol; 1062 calories; 42 grams monosaturated fat; 23 grams polyunsaturated fat; 11 grams saturated fat; 80 grams fat; 3 grams fiber; 1233 milligrams sodium; 30 grams protein; 7 grams sugar
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
- 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.)
- 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.
- Step 3
Working in batches, fry about 4 breaded fillets at a time until golden brown and cooked through, about 1 ½ minutes per side. Transfer to a wire rack and season with salt. Repeat with remaining fish.
- 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.
Private Notes
Comments
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)
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
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.
How does this recipe only have 4 stars? I made it and it was quick, fabulous, and I had tartar sauce left over. I wonder whether the sauce would make a good tuna macaroni salad, maybe cut with yogurt.
How does this recipe only have 4 stars? I made it and it was quick, fabulous, and I th
looks amazing. Watch the video if you’re depressed, it is sure to brighten your day! I first learned of Sue with her drop onion potato chip biscuits, and I can’t stop watching her content. I like Welsh rarebit, my mom used to make it. We called it “Ring Tum Diddy”, so if you wanted to make that recipe so I’d be thrilled!