Fried Fish Sandwiches

The next time you get a cracking for a beach-worthy fish sandwich, skip the drive-thru and make this recipe instead. The combination of exquisitely crispy fish, chowchow–spiked mayonnaise, spicy slaw, and buttery toasted brioche buns delivers a sandwich that no fast food joint (and few beach dives) can compete with.

Choose your favorite firm, flaky fish for this recipe (or the freshest option you can find)—our favorites are grouper or mahi-mahi. Breaded with a combination of yellow cornmeal and all-purpose flour, the exterior of the fish fries up perfectly crisp and golden brown, while the fish stays moist and tender, thanks in part to a dip into buttermilk. A combination of buttermilk and hot sauce also infuses a tangy heat into the fish for fried fish you'll want to make on repeat.

Ingredients for Fried Fish Sandwiches

These crispy fried fish sandwiches get a boost in flavor and texture from a creamy, tangy spread made with mayonnaise and chowchow, along with a spicy slaw. To make fried fish sandwiches, you'll need:

• Skinless grouper or mahi-mahi fillets: The star of the sandwich, with a firm but flaky texture and mild flavor.
• Kosher salt: To season the fish fillets.
• Canola oil: A high smoke point oil with a neutral flavor used to fry the fish. You can also use peanut, avocado, safflower oil, or other preferred types.
• All-purpose flour: Balances the cornmeal to provide a complete coating on the fish.
• Finely ground yellow cornmeal: Adds a lightly crunchy texture and golden color to the exterior of the fish.
• Black pepper: Adds a hint of peppery spice.
• Whole buttermilk: Adds a tangy flavor and tenderizes the fish, while helping the double layer of cornmeal adhere to the fish for a crisp breading.
• Hot sauce: Adds a spicy kick to the buttermilk mixture.
• Mayonnaise: A creamy spread for the buns, adding a creamy richness to the sandwich.
• Chowchow: Mixed with the mayonnaise for a tangy contrast that cuts through the richness of the sandwich.
• Hamburger buns: A soft, fluffy base for the sandwiches.
• Spicy slaw: Adds a crunchy, fresh, and spicy element to the sandwich.

What's the Best Fish for Fried Fish Sandwiches?

You can use any fish you like for these sandwiches, but we prefer grouper or mahi-mahi for their mild flavor and firm but flaky texture. Tilapia, catfish, snapper, cod, sole, and more can also be used with success. Thinner, flaky white fish is better in this application—meatier fish like tuna or swordfish will be too dense.

Using thawed frozen fish is perfectly fine; just be sure to pat it dry thoroughly before breading.

How To Make Fried Fish Sandwiches

No soggy, take-out fish sandwiches here. Why be disappointed when you can have hot, freshly-fried fish sandwiches ready to serve in under 30 minutes? Full instructions are below, but here's a brief recap before you get started:

• Step 1. Prepare fish: Pat fillets dry and sprinkle evenly with salt. Heat oil in a Dutch oven. Stir together flour, cornmeal, pepper, and salt in a shallow bowl. Whisk together buttermilk, hot sauce, and remaining salt in a separate bowl.
• Step 2. Coat fish: Dip one fillet at a time into cornmeal mixture, then buttermilk mixture, then cornmeal mixture again, transferring to a plate as you go.
• Step 3. Fry fish: Cook two fillets at a time in the hot oil until golden brown and the internal temperature reaches 145°F. Transfer to a wire rack.
• Step 4. Assemble sandwiches: Stir together mayonnaise and chowchow. Spread cut sides of buns and fill with fillets and slaw before serving.

What's the Secret for Crispy Fried Fish?

There's no big secret to making crispy fried fish sandwiches—just follow our instructions, and we guarantee you'll be thrilled with the results. That being said, to make sure your fish gets nice and crunchy, do keep a few of these simple tips in mind:

• First, pat the fish dry. Any excess moisture could keep the exterior of the fish from crisping up properly, and the coating from sticking to the fish.
• Make sure the oil is nice and not—in this case, between 350°F and 375°F. You want the oil to bubble vigorously when the fish is added to make sure the fish doesn't soak up excess oil before browning evenly.
• You also want to avoid overcrowding the pan, which will cause the oil temperature to drop.
• It may sound fussy, but invest in an instant read thermometer. It’s so handy, and it takes all the guesswork out of the process.
• Drain the fried fish on a wire rack for the best airflow, and to help prevent sogginess.
  

How To Store and Reheat Leftover Fried Fish Sandwiches

If you happen to have any leftovers of these fried fish sandwiches, store the components separately, if possible. Refrigerate for up to two days, well-wrapped or in an airtight container, or freeze leftover fried fish for up to two months. Thaw overnight in the refrigerator if frozen, then reheat leftover fish in a preheated 350°F oven, air fryer, or in a skillet until the internal temperature reaches 165°F before serving.

Microwaving isn't recommended, as you'll lose out on the crispness of the fish, but can be done in a pinch. Warm the buns and coat with mayonnaise and chowchow fresh before serving.

What To Serve With Fried Fish Sandwiches

Fried fish sandwiches are a crowd-pleasing classic that pair well with a variety of sides. Serve with coleslaw, pickles, potato chips, French fries, hush puppies, baked beans, or mac and cheese for a satisfying side dish, as well as corn on the cob, onion rings, cornbread, and more. And of course, don't forget a cold beer to wash it all down.

More Fried Seafood Recipes You'll Love

Is it really summer if you're not enjoying fried fish or seafood? These classic recipes are great for weeknight meals or for serving guests after a long day at the beach:

• Classic Fried Catfish
• Light-and-Crispy Pan-Fried Catfish
• Southern Fried Shrimp
• Fried Oysters

Editorial contributions by Katie Rosenhouse.