The Ultimate Fried Fish Sandwich


Some things are worth cheating for!!!!


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Last weekend I was lucky enough to be invited to a girlfriends house for a fish fry! Her boys and husband had been to a local lake that week fishing and caught some of our local pickerel. It’s a very mild white fish that makes the perfect portions for a fish sandwich!

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She made it that night with wedgy fries and Caesar salad, along with this killer tartar sauce!! She was kind enough to give me the recipe that I’m passing on to you today.

I have to admit that I ate an excessive amount of both the fish and the sauce!!! Some things are so hard to stop eating!

I really couldn’t wait to use this idea and turn it into a decadent sandwich!

I think because I do a lot of corporate catering (often a variety of sandwiches), I’m always looking for something new and exciting! Not that the idea of a fish sandwich is in any way new, just new to my kitchen. 🙂

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This could definitely work with any other mild white fish you have available to you, but if you get the chance, buy some pickerel and it will blow your mind!

Happy Cravings!


The Ultimate Fried Fish Sandwich
Serves 4
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  1. 16 ounces pickerel filet, cut into 4-ounce portions
  2. 1 1/2 to 2 quarts safflo oil
  3. 1 1/2 cups all-purpose flour
  4. 1/2 cup cornstarch
  5. Kosher salt and freshly ground black pepper
  6. 1 teaspoon baking powder
  7. 1/4 teaspoon paprika
  8. 1 cup light beer
  9. 4 crusty rolls, split
  10. Frisee lettuce, broken into pieces
  11. 1 avocado, peeled and sliced
  12. 2 tomatoes, thinly sliced
  13. Tartare Sauce
  14. 1 cup mayonnaise (paleo if needed)
  15. 2 tablespoons sweet relish
  16. 2 tablespoons pickled banana peppers, chopped
  17. 1 tablespoon juice from banana peppers
  1. For the Fish: Preheat oil to 350°F in a large wok, Dutch oven, or deep fryer. Combine 1 cup of flour, cornstarch, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, baking powder, and paprika in a large bowl and whisk to combine. Place remaining flour in a large bowl. Add fish and toss to coat.
  2. Add beer to flour/cornstarch mixture and whisk until a batter is just formed. A few small lumps of dry flour are ok. Transfer fish to batter and turn to coat. Working one piece at a time, pick up the fish and allow excess batter to drip back into the bowl. Return it to the bowl with dry flour and quickly coat it on both sides. Pick up the fish with your hands, tossing it gently in your open finger to get rid of excess flour. Carefully lower it into the hot oil. Repeat with remaining fish.
  3. Cook, shaking the pan gently and agitating the oil with a wire mesh spider or tongs constantly, turning the fish until it is golden brown and crisp on all sides, about 8 minutes total. Transfer to a paper towel-lined plate and season immediately with salt.
  4. To serve, place tartar sauce on the top and bottom of bun, add fish and top with avocado, lettuce and tomato. Serve with fries and coleslaw.
Adapted from serious eats and Julie Appelbe
Adapted from serious eats and Julie Appelbe
Nancy's Cravings


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