The following recipe and photography were provided by local blogger Abby Thome of The Thome Home.
If there’s one fast food menu item I can’t resist, it’s a classic fish fillet sandwich. Featuring crunchy fried fish smothered in smooth and savory tartar sauce and nestled between two fluffy buns, it’s a treat I could eat every day of the week.
However, frequent visits to the drive thru certainly aren’t healthy or financially responsible, so I found a way to bring the flavors of my favorite fish sandwich to life in my own kitchen. Not only is it delicious, but it allows me to control the ingredients, so I can eliminate unhealthy additions whenever possible.
When you’re looking for ingredients, I highly encourage you to use the fresh cod fillets from Heinen’s Seafood Department. The taste, texture and overall quality are truly unrivaled. I also recommend using Two Brothers seafood seasoning for extra flavor, Heinen’s panko bread crumbs for mouthwatering crunch and Heinen’s brioche buns for a delicious vessel to the transport each fish fillet from your plate to your mouth.
Give me that fillet of fish and let’s get frying!
- Cook time:
- Prep time:
- Total time:
- 6 Sandwiches
For the Fish
- 3 lbs. (2 fillets) wild caught Alaskan cod
- 1 cup all-purpose flour
- 1 Tbsp. Two Brothers seafood seasoning, finely crushed
- 3 Heinen’s cage free eggs
- 9 oz. Heinen’s panko bread crumbs, finely crushed
- Vegetable oil, for frying
For the Tartar Sauce
- 1 cup mayonnaise
- 1/4 cup relish
- 1/2 tsp. garlic powder
- 1/8 tsp. kosher salt
- 1/8 tsp. pepper
For the Sandwich
- 6 Heinen’s brioche buns
- Heinen’s sharp cheddar cheese slices
- Romaine lettuce
- Fill a deep pot or Dutch oven halfway with the vegetable oil. Heat the oil until it reaches 350˚F.
- Pat the fresh cod dry with a paper towel, then season with salt.
- Slice each fillet into 3 squares, roughly 3 ½ x 3 ½ inches. Prioritize the thicker side of the fillet. A few thinner pieces will be leftover. Save those to make fish sticks at another time.
- Create a dredging station with three bowls. Whisk together the flour and seafood seasoning in the first bowl, whisk the three eggs in the second bowl and add the panko bread crumbs to the third bowl.
- One at a time, dunk both sides of one fish fillet into the seasoned flour. Shake of any excess.
- Transfer the coated fish to the egg and shake off any excess.
- Press the fish into the panko bread crumbs, ensuring that the entire fillet is covered.
- Repeat until all of the fillets are dredged.
- When the oil reaches 350˚F, add 2-3 fillets. The fish should be completely submerged in the oil. Fry for 3-4 minutes until golden brown and cooked through. Remove from the oil and place onto a paper towel-lined baking sheet. Sprinkle with kosher salt while still hot.
- Whisk together all of the tartar sauce ingredients.
- Assemble the sandwiches by placing a slice of sharp cheddar cheese on the bottom brioche bun. Add a few pieces of romaine lettuce followed by a cod fillet. Top with a generous helping of tartar sauce and add the top bun. Enjoy!