Crispy Fish Sandwich Recipe

Name: Crispy Fish Sandwich
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small red onion, thinly sliced into rounds; 4 oz. bread-and-butter pickles, plus 1/2 cup brine; 3/4 cup mayonnaise; 1/3 cup chopped dill; 2 tsp. hot sauce; 1 tsp. freshly ground black pepper; 2 tsp. fresh lemon juice, plus wedges for serving; 1 Tbsp. kosher salt, divided; 2 large eggs, lightly beaten; 1 1/2 cups panko (Japanese breadcrumbs); 1/2 cup all-purpose flour; 2 flounder fillets (about 2/3 lb. total), cut in half crosswise on a diagonal; 2/3 cup vegetable oil; 3 cups shredded iceberg lettuce; 8 slices Pullman bread; 1 cup potato chips, plus more for serving

Ingredients

1 small red onion, thinly sliced into rounds
4 oz. bread-and-butter pickles, plus 1/2 cup brine
3/4 cup mayonnaise
1/3 cup chopped dill
2 tsp. hot sauce
1 tsp. freshly ground black pepper
2 tsp. fresh lemon juice, plus wedges for serving
1 Tbsp. kosher salt, divided
2 large eggs, lightly beaten
1 1/2 cups panko (Japanese breadcrumbs)
1/2 cup all-purpose flour
2 flounder fillets (about 2/3 lb. total), cut in half crosswise on a diagonal
2/3 cup vegetable oil
3 cups shredded iceberg lettuce
8 slices Pullman bread
1 cup potato chips, plus more for serving

PREP TIME 30m	TOTAL TIME 30m
YIELD 4

Instructions

Combine onion, pickles, and pickle brine in a small bowl.
Mix mayonnaise, dill, hot sauce, pepper, 2 tsp. lemon juice, and 1/2 tsp. salt in another small bowl.
Place eggs, panko, and flour in 3 separate shallow medium bowls. Season each fish fillet with 1/2 tsp. 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 tsp. 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 potato chips, and 1/4 cup onion mixture.
Close sandwich with second slice of bread, mayo side down, and push down lightly to crush potato chips.
Transfer to a platter. Repeat with remaining sandwiches. Serve with lemon wedges and more potato chips alongside.
Do Ahead: Pickled onions and dill sauce can be made 1 day ahead. Cover and chill.