Total Time
Prep 20 mins
Cook 10 mins

Fish sandwiches are my favorite and these sound wonderful for a simple supper or lunch accompanied with coleslaw and chips. Recipe source: Simply Seafood (1991)

Ingredients Nutrition


  1. Rinse fish and pat dry.
  2. Line up three pie plates for dipping fish. In the first pie dish pour in flour; in pie dish 2 beat egg and milk together; and in pie dish 3 combine the cornmeal with the 4 spices (cayenne pepper - black pepper).
  3. Coat fish in first pie dish (flour), then dip in egg mixture and finally coat fish in cornmeal mixture.
  4. Heat 4 tablespoons of oil (may need more oil depending on size of skillet) in skillet over medium heat.
  5. When oil is hot, fry fish until crisp and golden brown (4-5 minutes more or less per side depending on thickness of fish). Drain fish well on paper towels.
  6. Slice rolls and half lengthwise.
  7. Spread mayonnaisse on inside of rolls (mayonnaise can be seasoned with thyme or oregano, seasoned salt, paprika, lemon pepper or onion salt if desired). Fill each sandwich roll with 1 fried fish fillet, lettuce and tomato slice.


Most Helpful

Thanks, ellie, for a very tasting recipe. Very easy to follow. Will use this recipe again.

Darkhunter November 17, 2007

This was really nice. The fish was very well seasoned and made for a tasty sandwich. Basic fish sandwich with a little cayenne kick! Made and reviewed for Zaar Tag

byZula August 30, 2006

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