Best Crispy Fish Finger Sandwiches: Quick Lunch

by | Jun 14, 2026 | 0 comments

4.7 (18 reviews)
Gourmet fish finger sandwich loaded with crispy breaded fish sticks and tartar sauce
Prep time : 15 minutes
Cooking Time : 10 minutes
Total Time : 25 minutes
Nutrition : 480 Calories
Difficulty : Easy
Cuisine :

American

Category : Lunch

Ingredients :

  • 1 lb cod fillets, cut into 4×1-inch strips
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1.5 cups panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup vegetable oil
  • 4 brioche buns, split and toasted
  • 1 cup shredded iceberg lettuce
  • 1/2 cup tartar sauce

Method :

  1. Pat the cod strips dry with paper towels and season them with salt and black pepper.
  2. Set up a dredging station with three shallow bowls: one with flour and garlic powder, one with beaten eggs, and one with panko breadcrumbs.
  3. Coat each fish strip in the flour, dip into the egg, and press firmly into the panko until fully coated.
  4. Heat vegetable oil in a large skillet over medium-high heat.
  5. Cook the fish fingers for 3 to 4 minutes per side until golden brown and crispy, then drain on paper towels.
  6. Spread tartar sauce on the toasted brioche buns, layer with shredded lettuce, and top with the crispy fish fingers before serving.

Recipe Notes :

  • Chef’s Tip: Ensure the frying oil is hot (around 350°F) before adding the fish to prevent the panko from absorbing too much oil and becoming soggy.
  • Variation: Swap the brioche buns for thick slices of white farmhouse bread to make a traditional British-style sandwich.
  • Storage: Best enjoyed immediately, but cooked fish fingers can be stored in an airtight container in the fridge for up to 2 days and reheated in the oven.

Frequently Asked Questions

Can I bake the fish fingers instead of frying them?

Yes, you can bake them at 400°F (200°C) for 12 to 15 minutes until crispy and cooked through.

What is the best fish to use for this recipe?

Cod or haddock are the best choices because they have a mild flavor and a firm texture that holds up well to breading.

How do I keep the fish fingers from getting soggy?

Place the fried fish fingers on a wire rack instead of a paper towel to allow steam to escape and maintain their crunch.

Why We Love This Recipe ?

These crispy fish finger sandwiches feature golden, panko-crusted cod fillets fried until tender and flaky on the inside. Served on toasted brioche buns with a tangy homemade tartar sauce and crisp lettuce, this recipe makes a fast and satisfying weekday lunch. Every bite offers a perfect contrast between the crunchy fish coating and the soft, pillowy bread.

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