Copycat Fried Fish Sandwich
Recreate the iconic fast food fish sandwich at home—crispy outside, flaky inside, and easy to make.
With simple staples from Heinen’s like frozen cod fillets, panko breadcrumbs and brioche buns, this high-quality DIY version delivers drive-thru flavor with even better taste.
Carolyn Hodges
Carolyn Hodges
Recipe - Heinen's of Rocky River
Copycat Fried Fish Sandwich
Prep Time20 Minutes
Servings4
Cook Time10 Minutes
Ingredients
1 package Heinen's Cod Fillets, thawed
Kosher salt
Heinen’s Black Pepper
½ cup all-purpose flour
1 tsp. Heinen's Garlic Powder
½ tsp. Heinen's Onion Powder
1 Heinen's Large Cage Free Egg
1 Tbsp. water
1 tsp. Dijon mustard
1 cup Heinen's Panko Breadcrumbs
Heinen’s canola oil, for deep frying
Heinen's American Cheese Slices
Heinen's Brioche Buns, warmed
Al’s Gourmet Tartar Sauce
Heinen’s frozen Straight Cut French Fries, prepared
Directions
- Make sure the fish fillets are completely thawed. Cut any large fillets in half, if desired. Pat dry with paper towels and season liberally with salt and black pepper.
- Assemble your dredging station. In a wide, shallow dish, whisk together the flour, garlic powder, onion powder, ½ tsp kosher salt, and ¼ tsp. black pepper. In a separate dish, whisk together the egg, water, and Dijon mustard. Pour the panko breadcrumbs into a third dish.
- Assemble your dredging station. In a wide, shallow dish, whisk together the flour, garlic powder, onion powder, ½ tsp kosher salt, and ¼ tsp. black pepper. In a separate dish, whisk together the egg, water, and Dijon mustard. Pour the panko breadcrumbs into a third dish.
- Place breaded fillets on a tray and let them rest for 15 minutes while the oil heats (this step helps the coating set and prevents it from slipping during frying).
- In a heavy pot or skillet, add enough oil to cover the bottom by 1 ½ – 2 inches. Heat oil over medium-high heat, or until it reaches 350°F. To check if the oil is hot enough, dip the end of a wooden spoon into the oil. If it quickly bubbles, the oil is hot.
- Working in batches, carefully fry fillets for 3 to 4 minutes per side, or until golden brown. Transfer to a cooking rack or paper towel-lined plate. Top with a slice of American cheese.
- Spread tartar sauce on the bottom halves of the buns and top with a fish fillet and the top bun. Serve with extra tartar sauce on the side, with French fries.
20 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Directions
- Make sure the fish fillets are completely thawed. Cut any large fillets in half, if desired. Pat dry with paper towels and season liberally with salt and black pepper.
- Assemble your dredging station. In a wide, shallow dish, whisk together the flour, garlic powder, onion powder, ½ tsp kosher salt, and ¼ tsp. black pepper. In a separate dish, whisk together the egg, water, and Dijon mustard. Pour the panko breadcrumbs into a third dish.
- Assemble your dredging station. In a wide, shallow dish, whisk together the flour, garlic powder, onion powder, ½ tsp kosher salt, and ¼ tsp. black pepper. In a separate dish, whisk together the egg, water, and Dijon mustard. Pour the panko breadcrumbs into a third dish.
- Place breaded fillets on a tray and let them rest for 15 minutes while the oil heats (this step helps the coating set and prevents it from slipping during frying).
- In a heavy pot or skillet, add enough oil to cover the bottom by 1 ½ – 2 inches. Heat oil over medium-high heat, or until it reaches 350°F. To check if the oil is hot enough, dip the end of a wooden spoon into the oil. If it quickly bubbles, the oil is hot.
- Working in batches, carefully fry fillets for 3 to 4 minutes per side, or until golden brown. Transfer to a cooking rack or paper towel-lined plate. Top with a slice of American cheese.
- Spread tartar sauce on the bottom halves of the buns and top with a fish fillet and the top bun. Serve with extra tartar sauce on the side, with French fries.
