Just for the Halibut Fried Fish Sandwich with Lemon Basil Tartar Sauce / Sarah Crowder / Katie Workman / themom100.com
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Just for the Halibut Fried Fish Sandwich with Lemon Basil Tartar Sauce

A fried fish sandwich is one of the great pleasures of summer.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 4 People
Calories: 665kcal
Author: Katie Workman


For the Lemon Basil Tartar Sauce

  • ½ cup mayonnaise
  • Juice of ½ lemon
  • 2 tablespoons minced cornichons baby pickles
  • 2 tablespoons minced scallions
  • 1 tablespoon capers drained and rinsed, then minced
  • 2 teaspoons coarse Dijon or Creole mustard
  • 1 tablespoon minced basil
  • 1 tablespoon chopped fresh parsley
  • Kosher salt
  • Freshly ground black pepper

For the Halibut Fried Fish Sandwiches

  • ¾ cup all-purpose flour
  • 1 large egg
  • ½ cup milk
  • ½ teaspoon hot sauce
  • 1 cup panko bread crumbs
  • 4 6-ounce pieces halibut
  • Vegetable or canola oil for pan frying the fish
  • 4 potato rolls
  • Several pieces of leaf or romaine lettuce torn to fit size of the rolls
  • 1 ripe tomato sliced
  • Lemon wedges for serving


  • Preheat the oven to broil.
  • Make the Tartar Sauce. In a small bowl mix together the mayonnaise, lemon juice, cornichons, scallions, capers, mustard, basil, parsley, and ½ teaspoon salt and ¼ teaspoon freshly ground black pepper. Have all of the sandwich rolls and toppings ready to go so that when the fish is cooked you can assemble the sandwiches right away.
  • In a shallow wide bowl mix the flour with ½ teaspoon salt and ½ teaspoon freshly ground black pepper. In another shallow wide bowl beat the egg with the milk and the hot sauce. Place the panko bread crumbs in a third shallow wide bowl.
  • Heat enough oil to come up ¼-inch high in a large skillet over medium high heat. While the oil is heating, dredge each piece of fish first in the flour, shaking off any excess, then in the milk mixture, allowing any excess to drip back into the bowl, then finally dredge the fish in the bread crumbs. Fry the fish in the oil for about 4 minutes on each side until the fish is golden brown and cooked through. Remove with a slotted spatula and place on a paper towel lined plate or surface to drain for a minute.
  • While the fish is cooking, broil the buns cut side up for just a minute until lightly browned. Place a piece of cooked fish on the bottom half of each roll, and top with a spoonful of the tartar sauce. Top with the lettuce and tomato, and then top with the second half of the roll. Serve immediately, with the lemon wedges.


Calories: 665kcal | Carbohydrates: 56g | Protein: 47g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 139mg | Sodium: 801mg | Potassium: 923mg | Fiber: 3g | Sugar: 9g | Vitamin A: 652IU | Vitamin C: 8mg | Calcium: 237mg | Iron: 4mg