Crispy Fish Sandwiches

In this Crispy Fish Sandwich, old bay seasoned pollock is coated with a panko breadcrumb mixture and air fried until crispy. Sandwiched on a toasted brioche bun with lettuce, tomato and a homemade tartar sauce! Yields 4 sandwiches.

My whole family loves this fish sandwich.

I’m thinking it’s probably because I use pollock. Pollock is a mild flavored fish and also is what most frozen fish patties are made with. Not to mention the panko breadcrumb mixture gives it a crispy-crunchy exterior

And also because it has plenty of homemade tartar sauce.

To Make These Crispy Fish Sandwiches You Will Need:

for the tartar sauce:

• mayonnaise
• sweet pickle relish
• salt
• black pepper

for the fish sandwiches:

• pollock – Or use cod or flounder.
• old bay seasoning
• kosher salt
• freshly ground black pepper
• unbleached all-purpose flour
• eggs
• panko breadcrumbs
• unseasoned breadcrumbs
• olive oil spray
• brioche bun

optional toppings:

• cheese
• tartar sauce
• tomato
• lettuce

Make The Tartar Sauce:

In a small mixing bowl, measure and add 1/2 cup mayonnaise, 2 tablespoons sweet pickle relish, freshly ground black pepper and a pinch kosher salt, to taste.

Stir well to combine.

Cover and refrigerate until ready to use.

Prepare The Fish:

Pat your fish dry with paper towel before seasoning both sides with old bay, salt and pepper.

Grab 3 shallow bowls. In the first bowl add 1/3 cup flour. In the second bowl, whisk 2 eggs with 1 tablespoon of water. And in the third bowl, combine 1/3 cup of both unseasoned breadcrumbs and panko bread crumbs – mix to combine the two.

Working with 1 filet at a time, dredge the fish in the flour until both sides are coated.

Shake off any excess flour.

Dip both sides into the egg, allowing any excess egg to drip back into the bowl.

Lastly, dip into the breadcrumb mixture, pressing any excess onto the fish.

Transfer to a large platter, cutting board or wire rack placed into a rimmed sheet pan – anything works here. Repeat with the remaining pieces. And then spray the top side with avocado oil or extra light olive oil spray.

Preheat your air-fryer to 400°F (or 200°C).

Once preheated, work in batches (depending on the size of your air fryer) adding the (narrower pieces first) breaded fish in a single layer oil side down – then spray the now topside with oil. Air fry for 6 minutes, carefully turn and cook for another 5 to 6 minute or until crispy and golden brown.

Transfer to a clean platter or wire rack and repeat with the remaining pieces of fish.

I like to save the larger pieces of fish for last so when I remove them I can top with a slice of cheese. The heat from the fish will melt the cheese.

Build Your Sandwich:

Toast your sandwich buns.

Spread both the inside of the top and bottom bun with homemade tartar sauce.

Top the bottom half with a slice of tomato (if desired) and season with a salt and pepper.

Then add the two fish filets (one with cheese and then the narrower piece) on top of the tomato.

Pile high with crispy lettuce.

Add finally add the top bun.

Unhinge your jaw and inhale.

What To Serve With These Crispy Fish Sandwiches:

• french fries, sweet potato fries or tater tots.
• potato chips
• veggies sticks
• fresh fruit

Enjoy! And if you give this Crispy Fish Sandwich recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

This recipe was originally posted on July 12, 2010 and has been updated with clear and concise instructions, new photography and helpful information.