Chef Marina Collins - Seafood Specialist
👨‍🍳 Certified Seafood Chef

Recipe by Mitchell

🎓 15+ years seafood restaurant experience ⏰ Culinary Institute of America graduate 🍽️ Featured in Coastal Living Magazine

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Essential Ingredient Notes

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Crispy Fish Sandwich on Buttery Croissant

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Serves 4 servings
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📋 Ingredients

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Instructions

  1. Make the Tartar Sauce

    In a small bowl, combine mayonnaise, Dijon mustard, chopped capers, minced fresh dill, lemon juice, and lemon zest. Whisk together until smooth and well combined. Refrigerate while preparing the fish to let flavors meld together, at least 10 minutes.

  2. Prepare the Breading Station

    Set up three shallow bowls in a row. In the first, add all-purpose flour. In the second, beat eggs until smooth and well combined. In the third, combine panko breadcrumbs with garlic powder, paprika, salt, and black pepper, mixing thoroughly. Pat fish fillets completely dry with paper towels—this is crucial for breading adhesion.

  3. Bread the Fish

    Working with one fillet at a time, dredge in flour on both sides, shaking off excess. Dip into beaten egg, allowing excess to drip back into bowl. Finally, press firmly into seasoned panko mixture, coating both sides thoroughly and pressing gently so crumbs adhere well. Place breaded fillets on a clean plate and let rest 5 minutes.

  4. Fry the Fish

    Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F on a thermometer. Carefully place breaded fillets in hot oil without overcrowding (work in batches if needed). Cook 4-5 minutes per side until deep golden brown and internal temperature reaches 145°F. Transfer to a wire rack or paper towel-lined plate to drain.

  5. Toast the Croissants

    While fish drains, split croissants horizontally and lightly toast cut sides in a dry skillet or under the broiler for 1-2 minutes until golden and slightly crisp.

  6. Assemble the Sandwiches

    Spread a generous amount of tartar sauce on both cut sides of each toasted croissant. Place one crispy fish fillet on the bottom half, top with fresh lettuce leaves, and crown with the croissant top. Serve immediately while the fish is hot and the croissant is buttery and crisp.

Recipe Notes & Tips

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