Fried Fish Sandwich

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.

Why You'll Love Fried Fish Sandwich

Salmon gets breaded with breadcrumbs pressed firmly into the fish and fried at a steady 360°F for a solid crust. It goes creamy against tangy grabiche, caviar, and crème fraîche inside the bun, a French twist on the classic fried fish sandwich.

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

Fried Fish Sandwich

No ratings yet

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.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 2

Course: Dinner, Sandwiches, Seafood

Cuisine: Californian, French

Calories: 2055

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 salmon fillets
• ½ cup all-purpose flour
• 2 eggs
• 1 cup breadcrumbs
• Salt to taste
• Black pepper to taste
• ¼ cup vegetable oil
• 2 sandwich buns
• 2 leaves lettuce
• 1 tablespoon caviar
• 2 tablespoon crème fraîche
• 2 tablespoon grabiche
• Hot sauce to taste

Equipment

• Shallow Bowls
• Large Skillet
• Meat Thermometer
• Slotted spoon or tongs
• Paper Towels
• Toaster or pan

Method

 

Bread and Fry the Fish

1. Season salmon with salt and black pepper.
2. Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs seasoned with salt and pepper.
3. Dredge each fillet in flour, then egg, then breadcrumbs, pressing lightly to adhere.
4. Heat oil in a large skillet to 360°F.
5. Fry salmon until golden and crisp, about 4-5 minutes per side, or until internal temperature reaches 145°F.
6. Transfer to paper towel-lined plate to drain.

To Plate

1. Toast buns until golden.
2. Spread grabiche on the bottom bun.
3. Place fried salmon on top.
4. Add lettuce, a dollop of crème fraîche, caviar, and a few dashes of hot sauce.
5. Top with the bun and serve immediately.

Nutrition

Calories: 2055kcalCarbohydrates: 189gProtein: 104gFat: 95gSaturated Fat: 17gPolyunsaturated Fat: 46gMonounsaturated Fat: 24gTrans Fat: 0.4gCholesterol: 296mgSodium: 1812mgPotassium: 2149mgFiber: 9gSugar: 11gVitamin A: 516IUVitamin C: 1mgCalcium: 431mgIron: 17mg

Notes

Storage: best assembled and eaten immediately, before the bun softens. The fried fillet on its own keeps refrigerated, sealed, for up to 1 day; re-crisp in a 400°F oven.

Tried this recipe?

Let us know how it was!