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A close-up of a sesame seed bun sandwich with a bite taken out, filled with creamy spread, dark caviar, fried chicken, and leafy greens.

Fried Fish Sandwich

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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.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2
Course: Dinner, Sandwiches, Seafood
Cuisine: Californian, French
Ingredients Equipment Method Notes

Ingredients
  

Fried Fish
  • 2 salmon fillets
  • ½ cup all-purpose flour
  • 2 eggs
  • 1 cup breadcrumbs
  • Salt to taste
  • Black pepper to taste
  • ¼ cup vegetable oil
To Serve
  • 2 sandwich buns
  • 2 leaves lettuce
  • 1 tbsp caviar
  • 2 tbsp crème fraîche
  • 2 tbsp 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.

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.

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