25min
Fried, flounder
Fried
beginnerCrispy Fish Sandwich
A panko-crusted fillet, a quick homemade tartar sauce, and a toasted bun — the classic Friday-night fish sandwich.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 4
Equipment
- Heavy skillet (cast iron works well)
Ingredients
- 4 mild white fish fillets (see suitable species), cut to bun-sized portions
- 1/2 cup flour
- 1 large egg, beaten with 1 tbsp water
- 1 cup panko breadcrumbs
- 1/2 tsp paprika
- Salt and black pepper
- 1/3 cup neutral oil, for frying
- 1/2 cup mayonnaise
- 2 tbsp sweet pickle relish
- 1 tsp lemon juice
- 4 sandwich buns, split and toasted
- Shredded lettuce and sliced tomato, for serving
Method
- 1Season fillets with salt and pepper. Set up three shallow dishes: flour in one, the beaten egg in the second, and panko mixed with paprika in the third.
- 2Dredge each fillet in flour, then egg, then press into the panko to coat both sides evenly.
- 3Stir together the mayonnaise, pickle relish, and lemon juice in a small bowl to make the tartar sauce; refrigerate until serving.
- 4Heat oil in a heavy skillet over medium heat until shimmering.
- 5Fry the fillets 3–4 minutes per side, until the crust is deep golden and the fish reaches 145°F and flakes easily.
- 6Drain briefly on a wire rack, then build sandwiches on the toasted buns with tartar sauce, lettuce, and tomato.
Allergen notice
Contains fish, egg, and wheat/gluten as written. Always confirm current ingredient labels and cross-contact risk in your own kitchen before serving to someone with a food allergy — this project cannot verify any specific brand or supplier.
Safe cooking & storage
Cook fish to an internal temperature of 145°F, until the flesh is opaque and separates easily with a fork (source: FoodSafety.gov safe minimum internal temperature chart).
Refrigerate or ice your catch within 2 hours of catching it (within 1 hour if it's above 90°F outside) — bacteria multiply fastest in the window between catch and cooking. Cook to a safe minimum internal temperature of 145°F (63°C), or until the flesh is opaque and separates easily with a fork, per FDA/FoodSafety.gov guidance. Use separate cutting boards and utensils for raw fish and other foods to avoid cross-contamination. Homemade tartar sauce here relies on the mayonnaise's own safety — a standard commercial mayonnaise is pasteurized and shelf-stable; if you substitute a homemade raw-egg mayonnaise, follow safe-egg-handling guidance separately.
Only cook legally harvested fish. Confirm current size limits, seasons, and possession limits with VMRC (saltwater) or DWR (freshwater), and check Virginia fish consumption advisories for the waterbody you fished.