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Easy Fried Fish Sandwich with Tangy Thousand Island Sauce

Who doesn't love crispy fried seafood? The one thing that I tend to dislike about buying fish sandwiches is that it usually comes with a tartar sauce which I'm not a huge fan of. I think a tangy thousand island sauce gives this sandwich a burst of flavor that is not only mouthwatering but you'll want to start dipping your fries and using it as a salad dressing as well.

I used Bubbies Kosher Dill Pickles for the sauce. They are perfectly crunchy, sour and contain no vinegar or sugar, are preservative-free and Non-GMO. You can find them at Target!

Cooking Tips

  • Pickles. I love the added sweetness and sourness of pickles in this sauce. If you don't have dill pickles, you can substitute with sweet relish and omit the sugar.

  • Mayo. I use kewpie mayo because I love the rich eggy flavor but you can substitute with regular mayo.

  • Add some spice. Want to kick the sauce up a bit? Add sriracha to the sauce mixture to your spice preference!

  • Cabbage Topping. You can substitute the cabbage for lettuce. I just love a good cabbage salad with thousand island sauce. To get that finely shredded cabbage, use a global vegetable peeler. Shred the cabbage lengthwise. Soak your shredded cabbage in an ice bath for about 10 minutes to give it a good crunch.


2 Servings, Approx. 25 minutes

What You'll Need

For the Fish

  • 2 Fish Filets of your choice (I used cod)

  • ¼ Cup Corn Starch

  • 1 Egg, whisked

  • 1 Cup Panko Crumbs

  • Avocado Oil (you can use Vegetable or Canola), enough to fill pan 1" deep

  • Salt and Pepper, to taste

For the Sauce

  • ½ Cup Kewpie Mayo

  • 2 Tbsp Onions, finely diced

  • 1 Tbsp Ketchup

  • 1 Bubbies Kosher Dill Pickle, finely diced

  • ¼ tsp Sugar

  • ½ tsp Lemon Juice

  • ¼ tsp Paprika

  • Salt to taste (I added ¼ tsp)

All You Need To Do

  1. Prepare your fish. Pat the fish dry with a paper towel.

  2. Pour enough oil into your sauce pan to be at least 1 inch deep. Heat over Medium heat until the oil reaches 350° F or stick a wooden chopstick into the oil and if it sizzles or pops.

  3. Prepare 3 plates. One for your cornstarch, one for your egg and one for your panko and salt mixed.

  4. Dredge each fillet into the cornstarch and then into the egg mixture. Coat each fillet with panko. For extra crispiness repeat egg and panko steps.

  5. Gently lower each filet into your oil.

  6. Fry each side until it turns a nice golden brown. Approximately 2 mins each side.

  7. Remove from oil onto a paper towel lined plate to drip off excess oil.

  8. Prepare the sauce. First mix the pickle and sugar together. Then add the remaining ingredients and mix well. Like a chunkier sauce? Repeat the pickle and sugar mixture with an additional pickle!

  9. Serve on a toasty bun layered with the sauce and finely shredded cabbage!

  10. Enjoy!


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