Crispy Fish Sandwich

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This crispy fish sandwich is a superior take on a British lunchtime classic, offering a satisfying blend of textures and bright, zesty flavours. The star of the dish is the golden panko-crusted flounder, which provides a light yet crunchy finish that contrasts beautifully with the soft bread. Topped with a homemade dill mayonnaise and quick-pickled red onions, it delivers a punchy, tartare-inspired profile that cuts through the richness of the fried fish perfectly.

As a high-protein option, this recipe is perfect for a substantial weekend lunch or an easy midweek dinner. Adding a handful of ready-salted crisps inside the sandwich provides an unexpected but delightful crunch that elevates the homemade feel. For the best results, serve these sandwiches immediately while the fish is still hot and the lettuce remains crisp and fresh.

Ingredients for Crispy Fish Sandwich

1 small red onion, thinly sliced into rounds
110g bread-and-butter pickles, plus 1/2 cup brine
3/4 cup mayonnaise
1/3 cup chopped dill
2 teaspoons hot sauce
1 tesked nymalen svartpeppar
2 teaspoons fresh lemon juice, plus wedges for serving
1 tablespoon kosher salt, divided
2 large eggs, lightly beaten
190g panko (Japanese breadcrumbs)
60g vetemjöl
2 flounder fillets (about 300g total), cut in half crosswise on a diagonal
2/3 cup vegetable oil
3 cups shredded iceberg lettuce
8 slices Pullman bread
240ml crisps, plus more for serving

How to make Crispy Fish Sandwich

Combine onion, pickles, and pickle brine in a small bowl.

Mix mayonnaise, dill, hot sauce, pepper, 2 teaspoons lemon juice, and 1/2 teaspoons salt in another small bowl.

Place eggs, panko, and flour in 3 separate shallow medium bowls. Season each fish fillet with 1/2 teaspoons 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.

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 teaspoons salt total.

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 crisps, and 40g onion mixture. Close sandwich with second slice of bread, mayo side down, and push down lightly to crush crisps. Transfer to a platter. Repeat with remaining sandwiches. Serve with lemon wedges and more crisps alongside.

Do Ahead: Pickled onions and dill sauce can be made 1 day ahead. Cover and chill.

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