Copycat Fried Fish Sandwich
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The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Serve up the iconic flavor of your favorite fast food fish sandwich with this homemade version that’s big on taste and easy on effort!
With just a handful of simple staples from Heinen’s, you can make a perfectly seasoned fish sandwich that’s crispy on the outside, flaky on the inside, and every bit as satisfying as any drive-thru favorite. Made with high-quality ingredients, like Heinen’s convenient frozen cod fillets, panko breadcrumbs, and brioche buns, this DIY version tastes so much better than anything you’ve had wrapped in paper.
Why You’ll Love This Recipe
- Classic comfort, made better at home. This recipe delivers the nostalgic flavor of a fast food fish sandwich, but with fresher taste, better texture, and high quality ingredients you can feel good about serving.
- Weeknight-friendly and low effort. With straightforward steps and minimal prep, this is the kind of recipe you can pull together quickly, even on your busiest nights.
- Perfect for Lent and meatless meals. Satisfying, flavorful, and comforting, it’s an ideal go-to when you’re craving something hearty and meat-free, especially when paired with tartar sauce and Heinen’s crispy fries.
Copycat Fried Fish Sandwich
Cook time: 10min Prep time: 20min Total time: 30
Servings: 3-4
Ingredients
- 1 package Heinen's Cod Fillets, thawed
- Kosher salt
- Heinen’s Black Pepper
- ½ cup all-purpose flour
- 1 tsp. Heinen's Garlic Powder
- ½ tsp. Heinen's Onion Powder
- 1 Heinen's Large Cage Free Egg
- 1 Tbsp. water
- 1 tsp. Dijon mustard
- 1 cup Heinen's Panko Breadcrumbs
- Heinen’s canola oil, for deep frying
- Heinen's American Cheese Slices
- Heinen's Brioche Buns, warmed
- Al’s Gourmet Tartar Sauce
- Heinen’s frozen Straight Cut French Fries, prepared
Instructions
- Make sure the fish fillets are completely thawed. Cut any large fillets in half, if desired. Pat dry with paper towels and season liberally with salt and black pepper.
- Assemble your dredging station. In a wide, shallow dish, whisk together the flour, garlic powder, onion powder, ½ tsp kosher salt, and ¼ tsp. black pepper. In a separate dish, whisk together the egg, water, and Dijon mustard. Pour the panko breadcrumbs into a third dish.
- Assemble your dredging station. In a wide, shallow dish, whisk together the flour, garlic powder, onion powder, ½ tsp kosher salt, and ¼ tsp. black pepper. In a separate dish, whisk together the egg, water, and Dijon mustard. Pour the panko breadcrumbs into a third dish.
- Place breaded fillets on a tray and let them rest for 15 minutes while the oil heats (this step helps the coating set and prevents it from slipping during frying).
- In a heavy pot or skillet, add enough oil to cover the bottom by 1 ½ – 2 inches. Heat oil over medium-high heat, or until it reaches 350°F. To check if the oil is hot enough, dip the end of a wooden spoon into the oil. If it quickly bubbles, the oil is hot.
- Working in batches, carefully fry fillets for 3 to 4 minutes per side, or until golden brown. Transfer to a cooking rack or paper towel-lined plate. Top with a slice of American cheese.
- Spread tartar sauce on the bottom halves of the buns and top with a fish fillet and the top bun. Serve with extra tartar sauce on the side, with French fries.
