Off the Hook Fried Fish Sandwich
Dive into a seaside classic with this irresistible *Off the Hook Fried Fish Sandwich*! Featuring golden, crispy white fish fillets nestled inside buttery toasted buns, this sandwich is loaded with flavor and texture. Each fillet is perfectly breaded with a seasoned panko crust, fried to crunchy perfection, and topped with a tangy homemade slaw of shredded cabbage and carrots, lightly dressed with apple cider vinegar. A zesty tartar sauce made with pickle relish and lemon juice ties it all together, delivering a luscious bite every time. Easy to prepare in under 45 minutes, this recipe is a hit for weeknight dinners or casual cookouts. Serve it piping hot with optional sides like fries or coleslaw, and experience the ultimate fried fish sandwich that sets the bar high! Perfect for seafood lovers, this dish is both satisfying and packed with coastal charm.
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Recipe Information
Ingredients
- 4 pieces White fish fillets (cod, haddock, or tilapia)
- 1 cup All-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 large Eggs
- 1 cup Buttermilk
- 2 cups Panko breadcrumbs
- 4 cups Vegetable oil (for frying)
- 4 pieces Burger buns
- 2 tablespoons Butter (for toasting buns)
- 1 cup Mayonnaise
- 2 tablespoons Pickle relish
- 1 tablespoon Lemon juice
- 2 cups Cabbage (shredded)
- 1 medium Carrot (shredded)
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Sugar
Instructions
Prepare the tartar sauce by whisking together mayonnaise, pickle relish, and lemon juice in a small bowl. Cover and refrigerate until serving.
Make the slaw by combining shredded cabbage, shredded carrot, apple cider vinegar, and sugar in a large bowl. Toss well and set aside.
Pat the fish fillets dry with a paper towel and cut them to fit the size of the buns if necessary.
Set up a breading station with three shallow bowls. In the first bowl, mix flour, cornstarch, garlic powder, paprika, salt, and black pepper. In the second bowl, whisk together eggs and buttermilk. Place panko breadcrumbs in the third bowl.
Coat each fish fillet first in the flour mixture, then dip in the egg mixture, and finally coat evenly with panko breadcrumbs. Press gently to adhere the breadcrumbs.
Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully add breaded fish fillets, frying two at a time if needed. Cook for 3-4 minutes per side, or until golden brown and cooked through. Remove and drain on a paper towel-lined plate.
In a separate skillet, melt butter over medium heat. Toast the cut sides of the burger buns until golden and slightly crisp.
Assemble the sandwiches: Spread tartar sauce on the bottom buns, add a fried fish fillet, top with slaw, and finish with the top buns.
Serve immediately and enjoy your Off the Hook Fried Fish Sandwich!
Nutrition Facts
Calories |
12154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1173.1 g | 1504% | |
| Saturated Fat | 174.5 g | 872% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 897 mg | 299% | |
| Sodium | 5453 mg | 237% | |
| Total Carbohydrate | 354.7 g | 129% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 49.8 g | ||
| Protein | 142.9 g | 286% | |
| Vitamin D | 25.7 mcg | 128% | |
| Calcium | 726 mg | 56% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2621 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
