Lunch

Fish Sandwich

A golden, crunchy battered fish fillet, fried until the coating is shatteringly crisp and the flesh inside is tender and flaky, served on a soft toasted bun with cool tangy coleslaw and creamy tartar sauce. This is the American classic: simple, satisfying, and deeply flavorful.

851cal per serving 44gprotein 68gcarbs 44gfat 20min prep 20min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

Members

Create a free account to see the full recipe

Free members get the full ingredients, step-by-step method and the ability to save favorites.

Start free Log in

Fish Sandwich — common questions

What fish should I use?

Mild, firm white fish is essential: cod, haddock, pollock, or mahi-mahi are all excellent. Avoid oily fish like salmon or mackerel, which will overpower the delicate batter. Buy skinless fillets of ½ to ¾ inch thickness for even cooking.

Can I bake this instead of fry?

No. Baking will not produce the crispy, shatteringly crunchy crust that defines this sandwich. The batter needs the high heat and oil contact of frying to achieve the correct texture.

What is the most common mistake?

Letting the oil temperature drop during frying, which causes the batter to absorb excess oil and become greasy and heavy instead of light and crispy. Keep a thermometer in the oil and adjust heat to maintain 350°F throughout.

Can I make the batter ahead?

Mix the dry ingredients (flour, cornstarch, baking powder, salt) up to 1 day ahead in an airtight container. Mix the buttermilk right before frying. The batter must be fresh and cold for the crispest crust.

What do I serve with a fish sandwich?

Classic sides are french fries, hush puppies, or potato chips. A cold beer, lemonade, or iced tea pairs perfectly. Some people add malt vinegar to the fish or serve with pickles on the side.

How do I store and reheat leftovers?

Store cooked fish in an airtight container in the refrigerator for up to 2 days, though the crust will lose some crispness. Reheat in a 350°F oven for 8–10 minutes until warmed through; do not microwave. The sandwich is best eaten fresh.