📝 About This Recipe
Elevate the nostalgia of the classic drive-thru favorite with this gourmet rendition featuring flaky Atlantic cod and a signature house-made remoulade. Each filet is double-dredged in seasoned panko for a superior crunch that stands up to the pillowy softness of a steamed brioche bun. This recipe delivers a perfect balance of salty, tangy, and oceanic flavors that far exceeds any fast-food counter experience.
🥗 Ingredients
The Fish
- 1.5 lbs Atlantic Cod or Haddock filets (cut into 4 equal square portions)
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper (freshly ground)
The Breading
- 1/2 cup All-purpose flour
- 2 tablespoons Cornstarch (for extra crispness)
- 2 large Eggs (beaten)
- 1.5 cups Panko breadcrumbs (finely crushed)
- 1 tablespoon Old Bay seasoning
- 2 cups Vegetable oil (for shallow frying)
The Tartar Sauce
- 1/2 cup Mayonnaise (high quality)
- 2 tablespoons Dill pickles (finely minced)
- 1 teaspoon Capers (drained and chopped)
- 1 teaspoon Fresh lemon juice
- 1/2 teaspoon Dried dill
Assembly
- 4 pieces Brioche buns (split)
- 4 slices American cheese (classic melt)
👨🍳 Instructions
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1
Pat the fish filets extremely dry using paper towels. This is crucial for ensuring the breading sticks and the fish doesn't steam while frying.
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2
Season each filet on both sides with kosher salt and black pepper. Let them sit for 5 minutes.
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3
Prepare your dredging station: Plate 1 with flour and cornstarch mixed; Plate 2 with beaten eggs; Plate 3 with panko crumbs and Old Bay seasoning.
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4
In a small bowl, whisk together the mayonnaise, minced pickles, capers, lemon juice, and dill. Cover and refrigerate until assembly.
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5
Dredge a fish filet in the flour mixture, shaking off excess. Dip into the egg wash, then press firmly into the panko crumbs until fully coated.
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6
Repeat the breading process for all filets and place them on a wire rack for 10 minutes to allow the coating to set.
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7
Heat vegetable oil in a large heavy-bottomed skillet over medium-high heat until it reaches 350°F (175°C).
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8
Carefully place the filets in the hot oil. Fry for 3-4 minutes per side until the crust is deep golden brown and the internal temperature reaches 145°F.
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9
While the fish fries, lightly steam your brioche buns. You can do this by placing them in a steamer basket for 30 seconds or wrapping them in a damp paper towel and microwaving for 10 seconds.
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10
Once the fish is done, remove to a paper towel-lined plate. Immediately place a slice of American cheese on the hot filet so it begins to melt.
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11
Spread a generous tablespoon of the tartar sauce on the bottom half of the warm bun.
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12
Place the cheese-topped fish filet onto the bottom bun and cover with the top bun. Serve immediately while the contrast between the hot fish and soft bun is at its peak.
💡 Chef's Tips
Always use a neutral oil with a high smoke point like canola or vegetable oil for the best crust. For the most authentic fast-food texture, pulse your panko in a blender for 5 seconds to make the crumbs smaller and more uniform. Do not overcrowd the pan; fry in batches if necessary to keep the oil temperature from dropping. Steaming the bun rather than toasting it provides that iconic 'soft bite' that defines this specific sandwich style. If you prefer a thicker crust, try a 'double dredge' by dipping the fish in egg and flour twice before the final panko coating.
🍽️ Serving Suggestions
Serve with hot, salty crinkle-cut fries or classic potato chips. A side of creamy vinegar-based coleslaw provides a refreshing crunch. Pair with a cold ginger ale or a crisp pilsner beer to cut through the richness. Add a few dashes of hot sauce to the tartar sauce if you prefer a 'Spicy Fish' version. A side of malt vinegar is excellent for dipping the sandwich or the fries.