“Better than Take Out” Crispy Fish Sandwich | ADDICTIVELY Delicious

This Crispy Fish Sandwich is truly the ultimate fish sandwich. It’s filled with flavors, super easy to make and done in about 20 minutes. Serve it next to a handful of potato chips and a couple of ice-cold beers for an incredible meal.

For the fish, I used fresh cod fillets. However, you can use other types of firm white fish fillets. Such as halibut, seabass or even hake. If you are using frozen instead of fresh, make sure to fully thaw it out beforehand.

For the bread, I used brioche buns. You can use whatever type of bread you like or whatever you have on hand. The most important thing is to lightly toast the bread. This way, once you add the ingredients, it doesn’t get mushy and break apart.

TIPS & TRICKS to Make this Recipe: I topped off the sandwich with red onions, shredded lettuce and garlic aioli. You can mix it up and add other ingredients. Such as sliced tomatoes, pickels or even jalapenos if you want some heat.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA (25% OFF Your Order if you Purchase from this Link)

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Watch the Video Below on How to Make this Crispy Fish Sandwich

5 from 2 votes

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"Better than Take Out" Crispy Fish Sandwich

Course Main Course

Prep Time 15 minutes

Cook Time 10 minutes

Servings 4

Calories 982 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/2 cup sunflower oil 120 ml
• 4 cod fillets 8 oz / 225 grams each
• 1/2 cup all purpose flour 60 grams
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1 tsp garlic powder 1 gram
• 2 large eggs
• 1 cup panko bread crumbs 60 grams
• 1/2 red onion
• handful shredded iceberg lettuce
• 1/2 cup low fat mayonnaise 150 grams
• 2 cloves garlic
• 2 tbsp chopped fresh parsley 8 grams
• 1 tsp lemon juice 5 ml
• 1 tbsp extra virgin olive oil 15 ml
• 4 brioche buns
• sea salt & black pepper

Instructions

1. Heat a medium size fry pan with a medium heat and add in the sunflower oil

2. In the meantime, pat the cod fillets dry with paper towels, then season with sea salt & black pepper

3. Add the flour into a bowl, along with the sweet smoked paprika, garlic powder and season with sea salt & black pepper, mix together, crack the eggs into a separate bowl, season with sea salt & black pepper and whisk together, add the panko bread crumbs into a third separate bowl

4. Coat each cod fillet, first in the flour mixture, then in the egg wash and finally into the panko bread crumbs, making to fully coat the fillets at each stage

5. Add the coated fish fillets into the hot fry pan, fry for 3 to 4 minutes per side or until golden fried and fully cooked through, then transfer over a wire rack with paper towels underneath, let them rest for 5 minutes

6. In the meantime, lightly toast the brioche buns, thinly slice the red onion, reserve the shredded lettuce and make the aioli, add the mayonnaise into a bowl, finely grate in the garlic, add in the chopped parsley, lemon juice, olive oil and season with sea salt & black pepper, whisk together until you get a creamy sauce

7. To assemble the sandwiches, add a dollop of the aioli over the bottom slice of the sandwich, top it off with a fried fish fillet, then add in some sliced red onion and shredded lettuce, add another dollop of the aioli on the top slice of the sandwich and place over the sandwich, serve at once, enjoy!

Recipe Notes

Get the Spanish Paprika I used to make this Recipe (25% OFF Your Order if you Purchase through this link)

Nutrition Facts

"Better than Take Out" Crispy Fish Sandwich

Amount Per Serving

Calories 982 Calories from Fat 495

% Daily Value*

Fat 55g85%

Saturated Fat 15g94%

Trans Fat 0.01g

Polyunsaturated Fat 3g

Monounsaturated Fat 27g

Cholesterol 334mg111%

Sodium 655mg28%

Potassium 1070mg31%

Carbohydrates 64g21%

Fiber 2g8%

Sugar 2g2%

Protein 57g114%

Vitamin A 1238IU25%

Vitamin C 7mg8%

Calcium 138mg14%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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