Crispy Fish Sandwiches You’ll Crave (No Deep Fryer!)

This crispy fried fish sandwich recipe is everything you want in a handheld dinner: crunchy, golden brown crust, flaky white fish fillets tucked into soft toasted buns, creamy tarragon aioli, crisp lettuce, juicy tomatoes, and buttery avocado. It’s the kind of meal that feels indulgent but is surprisingly light—and it comes together right on the stovetop, no deep fryer needed.

Why You’ll Love This Recipe

This is my take on a crispy fish sandwich that feels restaurant-worthy, but it’s totally doable on a weeknight. Instead of deep frying, the fish is pan-fried for a crispy exterior with far less mess (and oil!). The contrast between the flaky fish, creamy herbed aioli, and cool vegetables is just magic.

I make these all summer long with fresh cod or flounder from the fish counter, but they work just as well with frozen fillets that you defrost and pat dry. If you're looking for a satisfying dinner that’s both fresh and comforting, this one’s a keeper.

Ingredients You’ll Need

These are the key ingredients you'll need to make the crispiest, most flavorful fish sandwiches at home:

• White fish fillets: Cod, flounder, or sole are ideal—mild, flaky, and quick to cook. Halibut works too if you want something meatier.
• Cornmeal or corn flour: Adds a subtle sweetness and helps the coating adhere. You can sub with all-purpose flour or gluten-free flour.
• Eggs: The glue that helps breadcrumbs stick to the fish.
• Panko breadcrumbs: These make the crust extra crispy. Go with gluten-free panko if needed.
• Neutral oil: Grapeseed, safflower, or avocado oil work well for pan-frying. Olive oil works in a pinch.
• Sea salt & black pepper: Season each layer of the dredge for better flavor.
• Tarragon & caper aioli: This homemade sauce elevates the whole sandwich with bright, herby flavor. Substitute your favorite tangy tartar sauce, sweet pickle relish, or garlic aioli if desired.
• Buns: Use your favorite—brioche, potato, or gluten-free.
• Fixings: Lettuce, ripe tomato slices, and sliced avocado for texture and richness.

How to Make These Crispy Fish Sandwiches

Too often, homemade fish sandwiches end up soggy or bland. Here, a simple dredge and quick pan-fry give you a crispy exterior that stays intact and a flaky center that melts in your mouth. Drying the fish and pressing the coating are key to that signature crunch.

Step-By-Step Instructions

Step 1: Set up a dredging station with cornmeal (or flour), beaten eggs, and panko breadcrumbs. Season each component with sea salt and black pepper. Pat the fish fillets dry. First, dip them in the flour.

Step 2: Then, dip them into the egg.

Step 3: Finally, dip them into the panko, pressing to coat.

Step 4: Heat about ¼ inch of oil in a large skillet over medium heat. Once hot, add the fish fillets and cook for 3–4 minutes per side, until golden brown and cooked through.

Step 5: Transfer to a wire rack or paper towels to drain. Season again with salt while hot.

Recipe Tips

• Use a thin fish spatula to easily flip the fillets without tearing the crust.
• Pan-frying the fish in a cast-iron or non-stick skillet helps prevent it from sticking. 
• Don’t overcrowd the pan—cook in batches to avoid steaming.
• Toast the buns for extra texture and warmth.
• Make the aioli a day ahead to deepen flavor.

Storage and Reheating Tips

Keep leftovers in an airtight container in the fridge. Reheat in a toaster oven, oven, or air fryer at 400°F until the crispy exterior returns—about 8–10 minutes.

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Crispy Fish Sandwiches You’ll Crave (No Deep Fryer!)

By Nicki Sizemore

These lightened-up pan-fried fish sandwiches feature crispy white fish, juicy tomato slices, slivers of avocado, crunchy lettuce and a generous smear of Tarragon Aioli (which is like a more elegant and stimulating version of tartar sauce). Be sure to make the aioli before beginning. The combination of the crispy fish with the creamy aioli and cool vegetables is pure heaven. Seek out fresh, firm fish filets, which will not only taste better, but will also hold up better when pan-frying. If using thin fillets of flounder or sole, cut them in half before breading and frying (pile both halves on the sandwich!).

Servings: 4 people

Prep Time: 20 minutes mins

Cook Time: 10 minutes mins

Total Time: 30 minutes mins

Equipment

• Large skillet

Ingredients

Fish Sandwiches

• ½ cup fine cornmeal or corn flour
• 2 eggs, whisked
• 1 cup regular or gluten-free panko breadcrumbs
• Salt and freshly ground black pepper
• 1 pound flaky white fish fillets, such as cod, halibut, flounder or sole
• ¼ cup neutral vegetable oil, such as grapeseed or safflower

For serving

• Tarragon Aioli (recipe link in header)
• Buns (regular or gluten-free)
• Tomato slices
• Avocado slices
• Red or green lettuce leaves

Instructions

• Set up a “dredging station.” Place the cornmeal, whisked eggs and panko breadcrumbs in separate shallow bowls or rimmed plates. Season each with salt and pepper.
• Trim the fish fillets into sandwich-sized or slightly smaller pieces, if needed. Season each with salt and pepper.
• Dredge the trimmed fish filets in the cornmeal (on both sides), followed by the whisked eggs, followed by the breadcrumbs. Place the breaded filets on a wax- or parchment-lined baking sheet while you heat up your skillet.
• Heat the oil in a large, heavy cast iron or nonstick skillet over medium-high heat until shimmering (add a pinch of breadcrumbs to test the oil—they should immediately start to sizzle). Working in batches, fry the fish for about 1-3 minutes per side (depending on the thickness of the fish), or until golden brown on both sides and cooked through (keep your eye on the heat—if the fish is browning too quickly trust your instincts and turn it down). Transfer the fish to wire rack and season with salt.
• Spread some of the Tarragon Aioli on 4 buns (I like to spread a thick layer on the bottom bun, and a lighter smear on the top bun). Arrange the fried fish on each bun, followed by a tomato slice, a few avocado slices and a leaf or two of lettuce. Crown the sandwiches off with the top buns, then devour.

Notes

Tips:

• Any flaky white fish will work in this recipe, such as cod, flounder or sole. You could also go for halibut, which is a bit heartier. Seek out fresh, firm filets, which will not only taste better, but will also hold up better when pan-frying.   
• I love the subtly sweet flavor of fine cornmeal (or corn flour) in the breading, but you can use regular (or gluten free) all-purpose flour instead. 
• I use these gluten free panko breadcrumbs, but any brand will work.
• Pan-frying the fish in a cast-iron or non-stick skillet helps prevent it from sticking. 
• A thin fish spatula makes it easy to flip the fillets while they’re cooking. 
• Serve the sandwiches with Oven Roasted French Fries and a Simple Green Salad for the ultimate dinner!

Loved this recipe? Check out @nickisizemore for more!

Course: Main Course

Cuisine: American

Keyword: crispy fish sandwiches, fried fish sandwich recipe