Fried Fish Sandwich

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  • Level: Easy
  • Total: 26 min
  • Prep: 10 min
  • Cook: 16 min
  • Yield: 4 servings
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Grapeseed oil, for frying

2 1/2 pounds fresh flounder fillets

3 tablespoons seafood seasoning, plus more for sprinkling

2 cups all-purpose flour

2 cups panko bread crumbs

3 eggs beaten

Remoulade sauce, recipe follows

1 large French baguette, cut into 4 servings

12 tomato slices

8 romaine leaves, chiffonade

1 small red onion, sliced thin

Remoulade Sauce:

1 teaspoon hot relish (recommended: Amish or Indian)

2 tablespoons capers

2 tablespoons Dijon mustard

2 teaspoons chopped fresh tarragon leaves

1/2 teaspoon chopped anchovies

Freshly ground black pepper

2 teaspoons Worcestershire sauce

1/2 lemon, juiced

1 teaspoon hot sauce

1 1/2 cups mayonnaise


  1. Preheat oil in saute pan. 
  2. Wash off fillets and pat dry with a towel. Lightly sprinkle with seafood seasoning on both sides. 
  3. In 3 separate bowls, place flour mixed with 3 tablespoons seafood seasoning. panko and 3 beaten eggs. 
  4. Dredge fillets into flour, egg and then panko. Add fish to oil and fry until golden brown, about 4 to 6 minutes. Remove to a paper towel lined platter. 
  5. Spread remoulade sauce on both sides of toasted bread with a rubber spatula. Layer some romaine on the bottom, then top with fish, sliced tomato, red onion and then finally, a little more romaine on top. Add top portion of bread to make a sandwich. Repeat with remaining sandwiches.

Remoulade Sauce:

  1. Place all ingredients into a blend but the mayonnaise and pulse together for a minute. Pour into bowl and add mayonnaise. Mix together. Chill in refrigerator until ready to serve.