Crispy Fish Sandwich
A delicious sandwich featuring crispy panko-breaded flounder fillets topped with pickled onions, dill mayo sauce, lettuce and potato chips, all served between slices of Pullman bread. This elevated fish sandwich combines crunchy and creamy textures with tangy and fresh flavors.
Ingredients
- •1 small red onion
- •4 oz bread-and-butter pickles
- •¾ cup mayonnaise
- •⅓ cup chopped dill
- •2 tsp hot sauce
- •1 tsp freshly ground black pepper
- •2 tsp fresh lemon juice
- •1 Tbsp kosher salt
- •2 large eggs
- •1½ cups panko
- •½ cup all-purpose flour
- •2 fillets flounder fillets
- •⅔ cup vegetable oil
- •3 cups shredded iceberg lettuce
- •8 slices Pullman bread
- •1 cup potato chips
- •plus more for serving
Cooking Instructions
- 1.
Combine onion, pickles, and pickle brine in a small bowl.
5 min
- 2.
Mix mayonnaise, dill, hot sauce, pepper, 2 tsp. lemon juice, and 1/2 tsp. salt in another small bowl.
5 min
- 3.
Place eggs, panko, and flour in 3 separate shallow medium bowls. Season each fish fillet with 1/2 tsp. salt. Working one at a time, dredge fish in flour, shaking off excess. Coat evenly with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere. Transfer fish to a plate.
10 min
- 4.
Heat oil in a large skillet over medium. Cook fish until breading is golden brown and cooked through, 2-3 minutes per side. Transfer fish to a paper towel-lined plate. Season fillets with 1/2 tsp. salt total.
6 min
- 5.
Spread 1 heaping Tbsp. mayonnaise mixture on one side of each slice of bread. Pile each bottom slice with 3/4 cup lettuce, 1 fish fillet, a small handful of potato chips, and 1/4 cup onion mixture. Close sandwich with second slice of bread, mayo side down, and push down lightly to crush potato chips. Transfer to a platter. Repeat with remaining sandwiches. Serve with lemon wedges and more potato chips alongside.
10 min
- 6.
Do Ahead: Pickled onions and dill sauce can be made 1 day ahead. Cover and chill.
