Crispy Fish Sandwiches
These crispy fish sandwiches are a guilt-free twist on a classic comfort food, featuring perfectly crunchy fish, fresh toppings, and a creamy tarragon aioli. This easy crispy fish sandwich recipe is light, perfectly packed with protein, and can be ready in just 30 minutes!
Ingredients
- 1/2 cup fine cornmeal or corn flour
- 2 eggs whisked
- 1 cup regular or gluten-free panko breadcrumbs
- Salt and freshly ground black pepper (to taste)
- 1 pound flaky white fish fillets (cod, halibut, flounder, or sole)
- 1/4 cup neutral vegetable oil (grapeseed or safflower)
- Tarragon aioli For Serving
- Buns (regular or gluten-free)
- Tomato slices
- Avocado slices
- Red or green lettuce leaves
Instructions
- Set up your dredging station: Place the cornmeal, whisked eggs, and breadcrumbs in separate shallow bowls. Season each with salt and pepper.
- Prepare the fish fillets: Trim the fish into sandwich-sized pieces if needed. Pat them dry, then season with salt and pepper on both sides.
- Bread the fish: Dredge each piece in cornmeal first, then coat in the whisked egg, and finally press into the panko breadcrumbs, ensuring even coverage. Place on parchment paper while you heat the oil.
- Heat the skillet: In a large cast iron or nonstick skillet, heat the oil over medium-high heat until shimmering. Drop a pinch of breadcrumbs in to test—it should sizzle immediately.
- Pan-fry the fish: Work in batches to avoid overcrowding. Cook each piece for 1-3 minutes per side, until the crust is golden brown and crispy, and the fish flakes easily with a fork.
- Assemble the sandwiches: Spread aioli generously on both sides of the buns. Layer the fish fillets, tomato slices, avocado, and lettuce. Cap with the top buns.
- Enjoy immediately while warm and crispy!