A fish sandwich is a classic meal that is delicious in its simplicity – flaky white fish nestled between two slices of bread. However, some may wonder if adding cheese takes the sandwich to a whole new level or ruins the purity of this tasty handheld. After exploring the possibilities, the verdict is clear – not only can you put cheese on a fish sandwich, you absolutely should!
The right cheese pushes a fish sandwich into 5 star territory adding creamy richness and a delightful contrast in texture. Read on to discover why cheese and fish are culinary soulmates destined for sandwich greatness.
Cheese Adds Flavor Depth
A mild white fish like cod, tilapia or pollock can be bland on its own. A slice or two of cheese imparts new flavor dimensions that make fish pop Sharp cheddar, nutty Swiss, smoky gouda or creamy havarti all complement fish beautifully Even bolder cheeses like blue cheese and goat cheese can work, adding tang and personality.
Cheese pulls together all the other flavors too. In a fish taco sandwich with cabbage and salsa, a little bit of Mexican blend cheese ties everything together. Cheese helps balance out hot sauce or tartar sauce on a crispy fish Po’ boy. And grilled cheese takes a grilled fish sandwich to new heights!
Contrasting Textures
Beyond flavor, cheese brings an appealing contrast in texture to a fish sandwich. The soft flakiness of fish contrasts deliciously with the smooth creaminess of melted cheese. Conversely, a crumbly feta or shredded parmesan offers a pleasant crunch.
Moist ingredients like tomato, avocado and tartar sauce are given body and structure from the addition of cheese. Even just a sprinkling of parmesan or crumbled goat cheese works to add pleasing texture variance. Cheese makes each bite of a fish sandwich more interesting!
Binding Properties
Cheese is a binder, keeping sandwich ingredients from sliding around. Melty cheeses act as a cohesive glue, while semi-soft cheeses create little flavor pockets when crumbled. Swiss and cheddar hold breading on securely so it doesn’t slip off the fish.
Smoked gouda melted on a salmon bagel sandwich fuses everything together nicely. And queso fresco or cotija give Mexican-style fish tacos stability. Cheese helps create a tidy, compact sandwich that won’t fall apart halfway through eating it.
Added Richness
Cheese adds a luxurious, indulgent richness to a fish sandwich. The velvety texture and mouthfeel of melted cheese is extremely satisfying. Even just a small amount takes a sandwich from simple to sumptuous.
Cream cheese schmeared on a bagel with smoked salmon or trout provides decadence. A grilled cheese with crispy battered fish overflows with velvety goodness. And a garlic aioli swirl mixed into the cheese layer prevents any dryness. Cheese gives fish sandwiches a first-class flavor and feel.
Ooey, Gooey Satisfaction
One of the best parts of a cheese and fish sandwich is that hot, sticky, ooey-gooey cheese pull! When you bite into melted cheese with strands clinging to the fish, bread and your lips, it’s a mouthwatering mess in the best possible way.
Swiss, cheddar, havarti and most soft cheeses provide that satisfying stretchy cheese experience that is almost playful to eat. The joy of getting to lick the cheese remnants off your fingers after finishing the sandwich can’t be underestimated!
Easy Ways to Add Cheese
Now that you’re sold on cheese for fish sandwiches, let’s explore quick and easy ways to incorporate it:
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Sliced cheese – Simply lay a slice or two over fish before topping the sandwich. Cheddar, Swiss, provolone and havarti work well.
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Spreadable cheese – Blend cream cheese, goat cheese or brie with herbs, garlic, lemon zest or other seasonings. Spread on bread or swirl into mayo before building the sandwich.
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Shredded cheese – Sprinkle shredded mozzarella, cheddar, pepper jack or Mexican blend over fish or tuck into sandwiches. Bonus – shredded cheese melts faster.
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Crumbled cheese – Crumble feta, blue, goat or parmesan cheese over fish or other fillings for added flavor and texture.
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Cheese sauce – Make an easy cheese sauce or fondue with Swiss, cheddar or American cheese. Use for dipping or drizzle over sandwich.
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Cheesy mayo – Combine shredded cheese with mayonnaise and spread on bread. Cheddar, blue and goat cheese make tasty cheesy mayo.
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Compound butter – Work grated parmesan, crumbled feta or blue cheese into softened butter. Spread on bread or dollop over hot fish.
Cheese and Fish – Flavor Soulmates
Sandwiches are about balance, and cheese perfectly balances out fish’s delicate flavor. The creaminess smoothes out any fishy taste. Sharp notes cut through any oiliness. And the savoriness of cheese curbs any slight sweetness in fish. Cheese makes fish shine, transforming an ordinary sandwich into a extraordinary experience.
So embrace cheese in your next fish sandwich with no reservations. Cheddar, Swiss, gouda – get creative with your choices! Layer it generously, melt it lovingly, allow those delicious cheese pulls. Cheese and fish belong together between two slices of bread in lip-smacking symbiosis. Ooey, gooey cheese takes the fish sandwich from basic to brilliant.
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My Aunt & Uncle owned a fish store in Brooklyn and only sold the freshest fish. My Dad helped out on busy Thursday and Friday (Catholics). Ever Friday my Mom fried fish so light that it floated. But the best treat I ever had was on Saturday morning: chilled flounder fillet on Wonder Bread with my own tarter sauce made from Hellmann’s mayo and sweet pickle relish.
This too, was my favorite when my family first visited our first local McDonalds in central Pennsylvania in 1970, when I was 12. And I have never ordered anything else. But the most perfect fish-o-lay in central PA is the fish sandwich at the Fence drive-in 50s-style outdoor restaurant in Milton PA. Picnic tables on the banks of the Susquehanna River. Or they will serve you in your car via a tray hooked to the drivers side. I promise you it is worth the drive. http://fencedrivein.com
While I was on assignment in Japan, I went to a McDonald’s near the train station almost every morning for breakfast, just like all the Japanese kids. It was a huge favorite in Japan. I really believe that the fof sandwiches in Japan were much better than those in the US.
We made this tonight and loved it! The fish (haddock) was tasty on its own, without the tartar sauce. The tartar sauce is worth the price of the recipe in itself. Ill never use store-bought again! Great job, NYT Cooking!.
Speaking of fish, Pollock seems to be easy to find everywhere, and Americans don’t seem to know that the amount of Pollock they eat is destroying the Northern seal population because Pollock gives them three times as much nutrition as any other local fish. Even though they work harder, swim farther, and eat more fish to try to get the food they need to live and have babies, the seals are still hungry. Please, please dont eat Pollock.
I would toast the buns on the stove in a pan with a little butter to make them taste even better.
This is an old recipe, but please make sure to take out the tiny, sharp bones that flounder filets sometimes have. Run your hand lightly over the filet—you can feel them and remove them.
I made this yesterday, and it is probably the BEST thing I have eaten in months. This may say too much about how bad my cooking and life are right now. That’s pretty much how I made it. The only things I changed were the ingredients for the tartar sauce because that’s what I had on hand: purple onion instead of shallot, dried dill instead of fresh, and I forgot to add the soy sauce. And. hurray for that American cheese. A guilty pleasure.
The recipe currently reads “Spread tartar sauce on both sides of each bun. I think they meant “Spread tartar sauce on the inside of each bun.” If not, this sandwich is going to be a mess, LOL!
I made this tonight exactly as it was written because I had big plans for a complicated recipe but had to work all day. This is the best fish sandwich I’ve ever made. It’s really tasty, with a crusty outside and a soft inside. Super easy and fast, served with homemade oven fries and simple green salad. It will definitely be made again. Next time, try it with coleslaw and pickles, or make it like a banh mi with julienned carrots, cucumbers, and spicy radishes. Five stars for sure.
In San Diego, my dad also ran a fish shop. He would never let us bring fish sticks into the house or order a Fillet o’ Fish. But once every two months or so, when they had fish sticks, I could eat in the school breakfast room. It was like eating the best food ever if you grew up eating swordfish, flounder, wild salmon, abalone, and other similar seafood.
I have NEVER posted a comment about any recipe/restaurant/vacation/etc. this recipe has pushed me into that space. followed the recipe exactly (which I rarely do), and it was AMAZING! Filet-O-Fish – step aside. I will always love you, but THIS fish sandwich tastes just as good, but it’s so much fresher, and the tartar sauce is out of this world.
Yes, just as it says. Flounder (and sole) are so thin, they cook in almost no time. That should be enough as long as the oil is hot enough that the breading doesn’t soak up any oil. Cook it much longer, and the fish will be dry.
Made it last night. I used halibut fillet approximately 1/2 inch thick. Put two 3 ounces pieces on brioche rolls. I prepared the tartar space just as indicated in the recipe. This is the best fish sandwich ever! Simple, quick to prepare and delicious. This recipe is a keeper.
Delish. Note to self: next time, make three times as much tartar sauce.
We were able to find good cod that wasn’t too expensive, so that’s what we used. Because one of the people in the family was allergic to eggs, buttermilk was used to coat the fish instead. It worked great—the fish was super crispy. Would definitely make again!.
Never a big fan of fish sandwiches before trying this recipe and now I’m hooked (pun fully intended). First batch used flash frozen sole fillets. Second batch was next level using fresh pacific sole — I’ll never use frozen fillets again. Texture is so much better with fresh, of course. One thing I do to cheat is mix store-bought tartar sauce with a little soy sauce to make it taste better. Don’t get fancy and use anything but American cheese singles. It’s on repeat in our house along with visits to treadmill!.
Best tartar sauce ever!! I wont make any other from now on!
Doubled, used haddock, and made as is, otherwise. Used kitchen shears to cut up fish which made all steps easier. Used a round frying pan and kept cooked pieces on a cookie sheet/parchment in 300 F oven. This kept things warm and crisp as I fried up the rest. Served on Brioche rolls, with slaw on the side and an embarrassment of condiments. Five stars! A beautiful way to open camp in Downeast Maine!.
Superb! These came out perfectly, I would not change a thing. Five stars! Thank you!
being a proud minnesotan i used our official state fish the walleye and oh man! was it good. also pepper jack because American cheese just isnt on my radar. we loved this.
My local Safeway didnt have flounder, so I opted for talapia. Besides that, made as directed and my non-fish-loving husband was sold! The sauce was amazing!.
Thanks for the reviews! I can’t wait to make these, but I’m not sure where the pickle brine comes from. Are those potato chips we’re cutting up?
Pickle chips, not potato.
Good yes! Faster than McDonalds?
I had the best fried fish sandwich ever. To use up the cilantro, add it to the tartar. We don’t want any cheese. TJs brioche buns worked well, I toasted under the broiler. Would build sandwich w pickled red onion and arugula next time. Not McDs style but ♀️.
I bought four fillets of sole from the store, but I didn’t realize the recipe called for a pound of fish, and mine wasn’t even half that much. I cut the recipe in half, excluding the bread and cheese. The fillets came paper thin, which worked out great. If you want to save money, use leftover sausage rolls instead of buying new ones. It worked better because the fillets are long, as you can see in the picture of the recipe. I also used a sliced block of sharp cheddar. It was really weeknight friendly and enjoyed by all.
Fillets of flat fish are always thin!
@DF in France, that’s a good catch. It’s not accurate to divide this into 14 servings for calorie counts!! That being said, I don’t think anyone who is watching their weight should eat this. I ate this sandwich with just one fillet, not two as the recipe said, and I’m full. To be honest, I was surprised by how full it was, because most of the recipes here are too small for me.
My first job (after hours and weekends in HS-to pay for my guitar and amp) was at McDonalds. To remember that time, I sprayed the buns with water, wrapped them in foil, and heated them in the oven. Don’t forget to use half a slice of cheese. Most American cheese is bad for this, but Kraft Deli Deluxe is fine.
neither flounder nor sole is readily available here, but walleye makes a delicious substitute. i found the tartar sauce a bit fussy and made the usual mayo, grated onion, pickle relish version. i later tried it with haddock – those filets made a delicious sandwich. definitely cheddar – never American cheese!.
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Why Can’t You Put Cheese On Fish?
What can you put on a fish sandwich?
There are many toppings that can enhance the flavor and texture of a fish sandwich. Some classic toppings include lettuce, tomato, onion, and pickles. Other great options include coleslaw, avocado, bacon, or even a fried egg. You can also experiment with different types of cheese, such as cheddar, Swiss, or feta.
What cheese goes well on a fried fish sandwich?
There are many different types of cheese that would be good on a fried fish sandwich. American, cheddar, Swiss, and pepper Jack are all popular choices. You could also try something more unique like blue cheese or goat cheese. It can be a difficult task to find the right cheese for your fish sandwich.
How do I choose a cheese for a fish sandwich?
Consider the type of fish you are using. If you are using a milder fish like tilapia or cod, you will want to choose a cheese that will complement it without overwhelming the flavor of the fish. A good option for a milder fish is a Havarti or Swiss cheese.
How do you eat a fish sandwich?
The fried fillet is then placed on top of a toasted bun or between two slices of bread along with condiments such as tartar sauce, lettuce, tomato, onion, pickles, and cheese (if desired). Fish sandwiches can also be served cold with mayonnaise instead of tartar sauce. Fish sandwiches can be an incredibly tasty and satisfying meal.