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Instructions
1. Prepare the Fish:
Pat the fish fillets completely dry with paper towels. This is the key to a crispy crust. In a small bowl, mix the salt, black pepper, and garlic powder. Season both sides of each fillet with this mixture.
2. Set Up Your Dredging Station:
Get three shallow bowls or plates. Place the flour in the first, the beaten eggs in the second, and the Panko breadcrumbs in the third.
3. Bread the Fillets:
Working with one fillet at a time, dredge it in the flour, shaking off any excess. Next, dip it fully into the beaten egg, allowing any drip-off. Finally, press it firmly into the Panko breadcrumbs, ensuring an even, complete coating on all sides. Place the breaded fillet on a clean plate and repeat with the remaining fish.
4. Fry to Perfection:
In a deep, heavy-bottomed skillet or Dutch oven, heat the vegetable oil over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test the oil by dropping in a few breadcrumbs; they should sizzle vigorously immediately.
Carefully lower 2-3 fillets into the hot oil, avoiding overcrowding the pan. Fry for 3-4 minutes per side, flipping once, until the coating is deep golden brown and crispy. The internal temperature of the fish should reach 145°F (63°C).
5. Drain and Melt Cheese:
Use a slotted spatula to transfer the cooked fillets to a wire rack or a plate lined with paper towels to drain excess oil. Immediately place a slice of American cheese on each hot fillet so it begins to melt.
6. Assemble the Sandwiches:
Lightly toast the hamburger buns if desired. Spread a generous amount of tartar sauce on the top bun. Place a cheesy fish fillet on the bottom bun, crown with the top bun, and serve immediately while hot and crispy.
Chef’s Notes:
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Baking Option: For a lighter version, preheat your oven to 425°F (220°C). Place breaded fillets on a parchment-lined baking sheet, lightly spray with cooking oil, and bake for 12-15 minutes, flipping halfway, until cooked through and crispy.
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Keep it Crispy: Draining the fried fish on a wire rack instead of paper towels helps keep the bottom from getting soggy.
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Customize: Add a squeeze of lemon juice, a few pickle slices, or shredded lettuce to your sandwich for extra freshness.
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