Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
This recipe has all the makings for your new favorite classic fish sandwich: Crispy fried white flounder fillets enveloped in two thick slices of white bread, piled high with iceberg lettuce, pickles, onions, and of course, potato chips.
- Makes 4
- Active Time
- 30 minutes
- Total Time
- 30 minutes
- 1 small red onion, thinly sliced into rounds
- 4 oz. bread-and-butter pickles, plus 1/2 cup brine
- 3/4 cup mayonnaise
- 1/3 cup chopped dill
- 2 tsp. hot sauce
- 1 tsp. freshly ground black pepper
- 2 tsp. fresh lemon juice, plus wedges for serving
- 1 Tbsp. kosher salt, divided
- 2 large eggs, lightly beaten
- 1 1/2 cups panko (Japanese breadcrumbs)
- 1/2 cup all-purpose flour
- 2 flounder fillets (about 2/3 lb. total), cut in half crosswise on a diagonal
- 2/3 cup vegetable oil
- 3 cups shredded iceberg lettuce
- 8 slices Pullman bread
- 1 cup potato chips, plus more for serving
- Combine onion, pickles, and pickle brine in a small bowl.
- Mix mayonnaise, dill, hot sauce, pepper, 2 tsp. lemon juice, and 1/2 tsp. salt in another small bowl.
- Place eggs, panko, and flour in 3 separate shallow medium bowls. Season each fish fillet with 1/2 tsp. salt. Working one at a time, dredge fish in flour, shaking off excess. Coat evenly with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere. Transfer fish to a plate.
- Heat oil in a large skillet over medium. Cook fish until breading is golden brown and cooked through, 2–3 minutes per side. Transfer fish to a paper towel-lined plate. Season fillets with 1/2 tsp. salt total.
- Spread 1 heaping Tbsp. mayonnaise mixture on one side of each slice of bread. Pile each bottom slice with 3/4 cup lettuce, 1 fish fillet, a small handful of potato chips, and 1/4 cup onion mixture. Close sandwich with second slice of bread, mayo side down, and push down lightly to crush potato chips. Transfer to a platter. Repeat with remaining sandwiches. Serve with lemon wedges and more potato chips alongside.
- Do Ahead: Pickled onions and dill sauce can be made 1 day ahead. Cover and chill.