Fried Fish Sandwich Recipe - How to Make a Crispy Fried Fish Sandwich (2024)

FAQs

What kind of fish makes the best fish sandwich? ›

You can use any fish you like for these sandwiches, but we prefer grouper or mahi-mahi. Thinner, flaky white fish is better in this application—meatier fish like tuna or swordfish will be too dense.

Beat the egg lightly. Dip one fish piece at the time, first in the flour, then in the egg. Let the excess egg drip off before coating the fish in the bread crumbs.

There are naturally going to be some variances when you add food to a pot of hot oil, but if the temperature lowers too much, you run the risk of not being able to brown and crisp the fish. That dreaded blonde, soggy fried fish is what you'll get.

Prep Your Food

We mentioned the danger of water and hot oil, so make sure any food you add to the oil is dry, and by this we mean free of water. Coating your food in batter, on the other hand, is wonderful way to give deep-fried foods a crispy exterior while preventing the food itself from drying out.

Thanks to its neutral flavor, affordable price, and high smoke point, canola oil is the most popular oil for frying fish. Peanut, cottonseed, and coconut oil are also great fish frying oils.

In a 3-quart bowl, soak fish in milk for 15-20 minutes. The casein protein in milk binds to the trimethylamine in the fish flesh, reducing the “fishy” odor.

What Breading Ingredients Make the Crispiest Fried Fish? The base of the breading mixture will be a cup of all-purpose flour and a cup of yellow corn meal. This gives the fried fish the classic gritty breading texture. Corn starch is essential to fish breading.

This sandwich features a breaded and fried flounder filet that gets topped with pickles and sauce and served on a brioche bun.

We use wild-caught Alaska Pollock for our Filet-O-Fish® sandwich in the U.S., which is 100% sourced from sustainable fisheries. Why is sustainable fish so important to us? Because it helps protect our oceans—something that's important to you.

We pride ourselves on offering what we believe is the best all-around fish sandwich among fast food restaurants. The Wild Caught Alaskan Pollock fillet's buttery flakiness is complemented by savory notes of garlic and onion inspiring our fans' love of the fish sandwich's texture, flavor and crispiness.

Should you beat eggs before adding to batter? ›

Yes, when adding eggs to a cake mix, it's a common practice to beat them first. Beating the eggs before incorporating them into the cake batter helps ensure a smoother and more even distribution of the eggs throughout the mixture. This results in a better texture and consistency for your cake.

Avoid olive oil and butter since they'll burn at the high temperatures required for frying. Don't skip the flour coating since it provides a delicious crispy texture, protects the fish from soaking up too much oil, and also keeps the fillet in one piece.

Eggless batter is a valid vegan substitute for the traditional batter used to fry fish, vegetables or meat: the basic mixture is the same – water and flour – but there are as many variations as there are possible additional ingredients.

Oil or avocado oil: Combined with the heated pan, a film of oil is all you need to create the golden crust. Combined with the salt and pepper, the result is simple but impressive flavor and texture. Don't move the salmon until ready to flip: Allowing the fish to cook in one spot will allow a better crust to develop.

You want your fish to taste great with classic tartar sauce and sides for fried fish! So it's best to use a neutral oil, like canola, vegetable and safflower oil to fry fish. Peanut oil has a high smoke point, which is perfect for frying, but it could add a slightly nutty flavor to your fish.