85% would make this again

Fish Sandwich Recipe

Q: What type of fish is best for a fish sandwich?

Mild white fish like cod, pollock, haddock or tilapia are the best choice because they stay flaky and tender inside a crispy coating. These fish have a neutral taste that pairs well with tartar sauce and hold up nicely to frying or baking without falling apart. From our cooking test's we've found these to work great for this recipe.

Q: How do I make the fish crispy and not soggy?

Dry the fish well before coating it, use panko or a mix of breadcrumbs and cornmeal and fry in hot oil or bake on a raised rack so air can circulate around the fillets. Don’t overcrowd the pan or oven so the coating stays golden and crunchy instead of steaming.

Q: What goes in good homemade tartar sauce for a fish sandwich?

A classic tartar sauce starts with mayonnaise, then add finely chopped pickles or relish, a squeeze of lemon juice, capers, fresh dill or parsley and a pinch of salt and pepper for balanced flavour. To make it lighter you can substitute some of the mayo for Greek yogurt if you wish to. Chill it before serving so the tastes meld into a creamy tangy sauce.

Q: Can I bake or air fry the fish instead of deep frying?

Sure you can bake or air fry the fish to get a crispy outside while using less oil and many recipes use panko breadcrumbs to help create crunch even without deep frying. Just make sure you spray the fish or lightly oil the coating so it browns well in the oven or air fryer.

Q: How do I keep the sandwich from getting soggy?

Warm and lightly toast the buns before assembling, add sauce sparingly at first and put crisp lettuce or tomato between the sauce and fish so they act as a barrier. That keeps the bread from absorbing too much moisture while still letting you enjoy all the flavour.

Q: What toppings and sauces go well with a fish sandwich?

Classic options include tartar sauce, lettuce, tomato and a slice of cheese but people also like dill relish, aioli, pickles or even a bit of lemon zest or hot sauce for extra brightness. Balancing creamy with tangy and fresh toppings gives you a satisfying mix of textures and flavours in a fish-o-filet burger. Serve this on the side of some crispy French fries and you'll have the perfect fake-away meal right at home.

Vish G

May 6, 2026

Tucked inside warm buns this fish sandwich recipe brings back McDonald’s style flavours everyone knows and loves. The crispy fish pairs perfectly with a smooth white sauce that tastes just like the classic version. It’s easy to make at home and perfect for a quick lunch or dinner without waiting in the drive-thru. We included a yummy homemade tartar sauce to pair with this fish-o-filet burger.

PREP TIME

20 MIN

COOK TIME

15 MIN

SERVINGS

Ingredients

Fish Sandwiches
4 white fish fillets, cod or pollock, about 120 to 150 g each or 4 to 5 oz
Salt and black pepper
60 g plain flour or 1/2 cup
2 large eggs
2 tablespoons milk
60 g panko breadcrumbs or 1 cup
2 tablespoons cornmeal, optional but recommended
1/2 teaspoon paprika
Neutral oil for frying, about 2 to 3 cm deep or 1 inch
4 soft burger buns
4 slices mild cheese, optional
Lettuce leaves
White Tartar Sauce
180 g full fat mayonnaise or 3/4 cup
2 tablespoons finely chopped dill pickles or relish
1 tablespoon capers, finely chopped
1 tablespoon fresh lemon juice
1 tablespoon fresh dill or parsley, finely chopped
Pinch of salt and black pepper

Instructions

Pat the fish completely dry with kitchen paper, then season both sides lightly with salt and pepper.
Set up three bowls: one with flour, one with eggs and milk whisked together and one with panko, cornmeal and paprika mixed well.
Coat each fish fillet in flour, then egg, then press firmly into the breadcrumb mix so it sticks well.
Place breaded fish on a plate and let it rest for 5 minutes while the oil heats, this helps the coating stay on.
Heat oil in a wide pan over medium high heat until a breadcrumb sizzles right away when dropped in.
Fry the fish in batches for about 3 to 4 minutes per side until golden and crisp, keeping the oil hot but not smoking.
Transfer cooked fish to a rack or paper lined plate and lightly season with a pinch of salt.
Stir all tartar sauce ingredients together in a bowl and chill for at least 10 minutes if you have time.
Lightly toast the buns until just warm and soft, not crunchy.
If using cheese, place a slice on the hot fish so it softens slightly.
Spread a generous layer of tartar sauce on the bottom bun, add lettuce, fish and more sauce if you like, then finish with the top bun.
Serve right away while the fish is crisp and the buns are warm.