This isn't your average fish sandwich. Crispy, golden salmon is layered with crème fraîche, caviar, lettuce, punchy grabiche, and hot sauce inside a toasted bun. It's a luxurious balance of crunchy, creamy, rich, and sharp.
Why You'll Love Fried Fish Sandwich
This sandwich takes the idea of a fried fish burger and flips it into something truly indulgent. You get the crunch of perfectly fried salmon balanced with creamy, tangy grabiche and the luxe touch of caviar and crème fraîche. Every bite is a mix of hot, cool, rich, and sharp-comfort food dressed up with a little French flair. It's quick enough for a weeknight but impressive enough to serve as a dinner party centerpiece.
Tips and Tricks
- Press breadcrumbs firmly into the fish to ensure a solid crust.
- Use a thermometer to keep oil temp steady at 360°F.
- If using skin-on salmon, remove the skin before breading.
Variations
- Use cod, halibut, or trout instead of salmon.
- Swap grabiche for tartar sauce or herbed mayo.
- Add sliced tomato or pickled onions for extra crunch and acid.
Substitutions
- If no crème fraîche: use sour cream or full-fat Greek yogurt.
- Caviar: substitute trout roe or crispy capers.
- Grabiche: use chopped hard-boiled eggs mixed with Dijon, pickles, and herbs.
Best served with
- Crisp fries or salt & vinegar chips
- Dill pickles or cornichons
- A cold pilsner or sparkling water with lemon
How to Store Leftovers
- Store fried fish separately in an airtight container in the fridge for up to 2 days. Reheat in a 375°F oven until crisp. Assemble fresh sandwiches just before serving.
Common Questions
What is grabiche?
Grabiche is a French sauce made with chopped hard-boiled eggs, capers, herbs, and mustard. It's like a more textured, tangy cousin of tartar sauce.
Can I bake the fish instead of frying?
Yes-bake at 425°F on a wire rack for 12-15 minutes until golden and fully cooked.





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