Fried Fish Sandwich

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.

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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

Cook Time 10

Total Time 30

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 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

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

To Plate

Toast buns until golden.
Spread grabiche on the bottom bun.
Place fried salmon on top.
Add lettuce, a dollop of crème fraîche, caviar, and a few dashes of hot sauce.
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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