Panko-crusted fried fish sandwiches that are just right for a weeknight at home or a crowd-pleasing feast. Served with a simple radish slaw and bread and butter pickles, these flaky fish sandwiches hit all the right notes.
Fried Fish Sandwiches with Radish Slaw
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

Panko-crusted fried fish sandwiches that are just right for a weeknight at home or a crowd-pleasing feast. Served with a simple Hakurei turnip and radish slaw and bread and butter pickles, these fish sandwiches hit all the right notes.

Recipe Type: Dinner
Keyword: fish
Makes: 4 servings
Author: Elizabeth Stark
Ingredients
Radish Slaw
  • 1 bunch radishes, greens trimmed and julienned
  • 4 hakurei turnips, greens trimmed and julienned
  • 3 carrots, julienned
  • 1/2 teaspoon sea salt
  • 4 green onions, cut into thin strips
  • 1 tablespoon buttermilk
  • 1 tablespoon mayonnaise
  • 1/4 teaspoon celery seed
Fried Fish
  • 1 pound haddock or cod fillets, cut into 3-inch pieces
  • 1 cup buttermilk
  • 2 teaspoons sea salt
  • 1 teaspoon Old Bay
  • 2 cups panko bread crumbs
  • canola oil for frying
Sandwiches
  • potato buns, lightly toasted
  • bread and butter pickles
Instructions
  1. In a medium mixing bowl, toss julienned radishes, turnips, and carrots with sea salt. Let sit at room temperature for 30 minutes. Pour off any accumulated juices. Fold in green onions, buttermilk, mayo, and celery seed. Chill in fridge while fish cooks. Before serving, add sea salt to taste.
  2. Rinse fish and pat dry. In a wide mixing bowl, stir to combine buttermilk, sea salt, and Old Bay. Pour panko into a deep-sided plate or shallow bowl. Line a small rimmed baking sheet with paper towels. Preheat oven to 200 degrees F.
  3. Heat 1-inch canola oil in a heavy-bottomed skillet over medium-high heat. Working in batches with tongs, dip fish in buttermilk, allow excess to drip off, and gently press into panko on both sides. Carefully set fish in hot oil and fry until golden, 2 - 3 minutes per side. Set fish on prepared baking sheet and keep warm in the oven.
  4. Serve fish with toasted potato slider buns and plenty of bread and butter pickles.