Every fried fish sandwich I’ve ever eaten always leaves me feeling like there’s something missing; breaded with crumbs or batter, with tartar sauce, hot sauce, onion, tomato, cheese, malt vinegar, and every contained combination…always comes up short. A gazillion hamburger joints all making their attempts at food bliss, yet the fried fish sandwich is doomed to mediocrity, at least for me. I haven’t ordered one in quite a long time…I’ll opt for a blackened fish sandwich if I’m in the mood. Fish tacos also - always meh… I live in Florida, so I also understand I have lots of more generally desirable seafood options, even in the same price range, but I still think there’s an ultimate version of filet-o somewhere.
So what was the best FF sandwich you’ve eaten/made, or if you had your choice of ingredients, how would you go?
Scaled fish only…I would imagine a lobster tempura sandwich with sriacha mayo on the right bread would be killer.
Since the OP opened the door to them…street tacos in Ensenada, Mexico. Fish that was swimming in the Pacific that morning, shredded cabbage, fiery fresh salsa in a soft tortilla with crema. You hand the guy a $20 and say “Beer and tacos until that’s gone.” Rest assured you’ll stagger away sated.
I had a blackened fish sandwich somewhere. Can’t remember exactly where. It was very good. I don’t think it was in New Orleans, but it wouldn’t surprise if a blackened fish po’boy was available there.
My favorite was a fish reuben, the idea sounded weird but it really worked. It was a big piece of lightly battered white fish (Cod IIRC) on rye bread with thousand island dressing and cole slaw (instead of the sauerkraut on a regular reuben). But I generally like fried seafood on sandwiches and tacos, so I may not be the best one to find the magical sandwich for you.
I used to work in downtown Durham, NC. There was a tiny sandwich shop tucked into a room under a bank building that made the best goddamn fish sandwiches in the world–catfish deep fried, hot and greasy, just the right amount of mayo and lettuce on good squishy bread. I didn’t eat them every day, but I loved the days when I did eat them.
Grouper, prepared in just about any way, is the ideal sandwich fish. Tender, mild, and with a wonderful texture, I’ll eat it in just about any form; although I prefer blackened, a fried grouper sandwich is also fantastic. It doesn’t need much besides a little mayo and/or sharp mustard (I do not like pickles, so no tartar sauce for me), and some lettuce and tomato.
Ready availability of fresh, (relatively) inexpensive grouper is one of the few things I miss about Florida.
In my youth I worked cooking at a nice seafood place in Pittsburgh. On the kids’ menu we offered a fish and chips using fresh batter dipped cod that was amazingly good.
We would occasionally take another species of fish, batter dip and fry it. Grouper was great, maybe a bit better than cod. But cod beat out salmon, shark, swordfish, catfish, walleye, sea bass, and a few others.
The fresh halibut sandwiches at a tiny hole-in-the-wall Anchorage cafe called The White Spot Cafe. Been around at least since the 50s, serving great burgers and deep fried halibut.
I find the best fried fish sandwiches come from DQs or Mom and Pop shops, usually named, “Fish Tail Sandwich” on the sliding plastic letter board behind the counter. I can tell you I’ve eaten Walleye sandwiches in Lake Erie towns that have not been nearly as good as the big, scalding hot hunk of breaded cod from places with names like, “Village Pizza”.
I agree that most are lacking. I also hate mayo of any sort, so there is usually a gap in the flavor that is filled with some “sauce”. I’ve had some fried fish sandwiches with a slice of cheddar cheese that was pretty good.
The fish sandwich at the Chicago Mercantile Exchange is really good. It’s been a while but I think it’s perch.
The best fish sandwich I’ve ever had was blackened redfish at Bourbon House in New Orleans. If I ever get back to New Orleans that is the first place I’m going!
The last good fried fish sandwich I got in a restaurant was in a joint in Bar Harbor, so it was probably halibut.
If I were to MAKE one, I would get some nice flounder or sole – a thinner filet – dredge it in seasoned flour and saute it until just crisp, and put it on cheap white bread or roll (as one would with BBQ), with tartar sauce. Simple and yummy.
A “fully dressed” N’Awlins style catfish po’ boy would be good, too. Lettuce, onion, tomato, sliced pickle, tartar sauce on a hero roll.
Oyster House? They make a good fish sandwich. For me it has to be a thick enough piece of fish, cooked hot enuf to make a good crunch when you bite into it, but the flesh is not overcooked.
Prospector’s in NJ has a great grouper sandwich. A nice BIG thick fillet, well-breaded and lightly fried. Served on Texas toast, lettuce, tomato and strangely enough a slice of cheese(it works though) You really have to mash it down, it’s almost too thick to bite easily. A combo of ranch dressing and cocktail sauce completes this very tasty dish(and goes quite well with their wonderful and crunchy-for-a-long-time french fries)
The best fish sandwich I ever had was about 20 years ago at The Pig and Whistle in Rotorua, New Zealand, but it’s a long way to go for a fish sandwich.
I was never big into fish sandwiches. A nice order of H. Salt fish & chips was fine for me, with a side of tartar sauce. It was a favorite when I was a kid, but I haven’t been to one in decades. (It’s probably gone to cheap and crappy in the interim, but I remember hot, juicy, and crispy.)