Crispy Kosher Fish Sandwich With Homemade Tartar Sauce

By /
Jump to Recipe Print Recipe

There’s something deeply satisfying about a perfectly crispy fish sandwich that doesn’t leave you feeling heavy or greasy. I’ve been making this version for years, ever since I realized how easy it is to get restaurant-quality results at home without any of the questionable ingredients you might find elsewhere.

The key to this sandwich isn’t just the fish coating, though that crispy panko crust is definitely important. It’s about getting every component right. The tartar sauce needs enough tang to cut through the richness, the lettuce should be crisp and cold, and the bun needs to be sturdy enough to hold everything together without falling apart. I use cod or haddock because they flake beautifully and have a mild flavor that works with the bright sauce.

Getting the Perfect Crispy Coating

What makes this version work so well is the double coating technique. First, you dredge the fish in seasoned flour, then egg wash, then panko breadcrumbs mixed with a little regular breadcrumb for extra adhesion. The oil temperature matters too. Too hot and the outside burns before the fish cooks through. Too cool and you get soggy, greasy coating instead of that satisfying crunch.

When to Serve Fish Sandwiches

I serve these on weekend lunches when I want something a little special but not too complicated. They’re perfect with sweet potato fries or a simple cucumber salad. The tartar sauce keeps in the fridge for about a week, so you can make extra and use it for other fish dishes during the week.

Crispy Kosher Fish Sandwich With Homemade Tartar Sauce - American recipe
There's something deeply satisfying about a perfectly crispy fish sandwich that doesn't leave you feeling heavy or greasy. I've been making this version for years, ever since I realized how easy it is to get restaurant-quality results at home without any of the questionable ingredients you might find elsewhere. The key to this sandwich isn't just the fish coating, though that crispy panko crust is definitely important. It's about getting every component right. The tartar sauce needs enough tang to cut through the richness, the lettuce should be crisp and cold, and the bun needs to be sturdy enough to hold everything together without falling apart. I use cod or haddock because they flake beautifully and have a mild flavor that works with the bright sauce. What makes this version work so well is the double coating technique. First, you dredge the fish in seasoned flour, then egg wash, then panko breadcrumbs mixed with a little regular breadcrumb for extra adhesion. The oil temperature matters too. Too hot and the outside burns before the fish cooks through. Too cool and you get soggy, greasy coating instead of that satisfying crunch. I serve these on weekend lunches when I want something a little special but not too complicated. They're perfect with sweet potato fries or a simple cucumber salad. The tartar sauce keeps in the fridge for about a week, so you can make extra and use it for other fish dishes during the week.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Fish
  • 1.5 lbs cod or haddock fillets cut into 4 portions
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1.5 cups panko breadcrumbs
  • 0.5 cup regular breadcrumbs
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 cups vegetable oil for frying
For the Tartar Sauce
  • 0.75 cup mayonnaise kosher certified
  • 2 tbsp sweet pickle relish
  • 1 tbsp capers chopped
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 2 tbsp fresh dill chopped
  • 0.25 tsp garlic powder
For Assembly
  • 4 whole brioche buns or kaiser rolls
  • 4 leaves butter lettuce
  • 1 medium tomato sliced
  • 0.5 medium red onion thinly sliced, optional

Method
 

Make the Tartar Sauce
  1. In a medium bowl, whisk together mayonnaise, pickle relish, chopped capers, lemon juice, Dijon mustard, fresh dill, and garlic powder until well combined. Taste and adjust seasoning if needed. Refrigerate while preparing the fish.
Prepare the Fish
  1. Pat fish fillets completely dry with paper towels. Season both sides with salt and pepper.
  2. Set up three shallow dishes: flour seasoned with paprika, garlic powder, salt, and pepper in the first; beaten eggs in the second; panko and regular breadcrumbs mixed together in the third.
  3. Dredge each fish fillet first in seasoned flour, shaking off excess. Dip in beaten eggs, then coat thoroughly with breadcrumb mixture, pressing gently to help coating adhere.
Fry the Fish
  1. Heat oil in a large, heavy-bottomed pot or deep skillet to 350°F (175°C). Use a thermometer to monitor temperature.
  2. Carefully lower 2 fish fillets into hot oil. Fry for 3-4 minutes per side until golden brown and fish flakes easily with a fork. Internal temperature should reach 145°F (63°C).
  3. Transfer to a paper towel-lined plate to drain. Repeat with remaining fish fillets, allowing oil temperature to return to 350°F between batches.
Assemble the Sandwiches
  1. Lightly toast the brioche buns if desired.
  2. Spread tartar sauce generously on both halves of each bun.
  3. Place lettuce leaves on bottom bun, add crispy fish fillet, then tomato slice and red onion if using. Top with other bun half and serve immediately.

Notes

Fish is best served immediately after frying for maximum crispiness. Leftover tartar sauce keeps in refrigerator for up to 1 week. For a lighter version, you can bake the coated fish at 425°F for 12-15 minutes, flipping once halfway through. Oil temperature is crucial - too hot and coating burns, too cool and fish becomes greasy.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 22g 28%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 680mg 30%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.
Rate this recipe
★★★★★
No ratings yet

You Might Also Like

Scroll to Top