Fish sandwiches are a tasty and satisfying meal, but what you put on them can really take them to the next level The right toppings provide flavor, texture, creaminess, crunch, and other elements that perfectly complement the fish So what should you be loading up on your fish sandwiches? Here are 15 must-have toppings to elevate your sandwiches.
The Basics: Lettuce, Tomato, Onion
A layer of crisp lettuce, juicy tomato slices, and thin onion rings are classic fish sandwich toppings for a reason. The lettuce provides freshness and crunch, the tomato gives sweetness and acidity to cut through the richness of fried fish, and the onion lends a subtle zing Together, they make a well-rounded flavor and texture profile. Shredded lettuce or chopped tomatoes and onions also work nicely
Tartar Sauce
What’s a fish sandwich without tartar sauce? This creamy, tangy condiment adds moisture and ties everything together. Made with mayonnaise, pickles, capers, herbs, and other seasonings, it’s the perfect complement to battered fried fish. It also pairs well with grilled, blackened, or pan-fried fillets. Don’t forget the tartar sauce!
Coleslaw
For another fresh crunchy element, a dab of tangy coleslaw is a great choice. The cool cabbage also balances the hot crispy fish. Try green or purple cabbage for a pop of color too. Adding extra pickles or cucumber to your coleslaw fits the theme even more.
Pickles
Speaking of pickles, they deserve their own shoutout. Dill pickle chips lend briny flavor and satisfying crunch to fish sandwiches. Bread and butter pickles, sweet gherkins, or other pickled veggies also work. Try scattering some diced pickles across your sandwich for bursts of acidity in every bite.
Remoulade
This piquant sauce is like a kicked-up tartar sauce made with spicy mustard, hot sauce, herbs, and other zesty ingredients. It adds delightful creaminess along with a touch of heat. Remoulade is especially tasty with blackened or grilled fish when you want more punch than tartar sauce alone.
Spicy Mayo
For another way to amp up the flavor, whip up some sriracha, chili garlic sauce, or other hot sauce mixed into the mayo. This gives a creamy, spicy layer that highlights the fish flavor. Add as much heat as you can handle!
Cheese
While unconventional, a slice of melty cheese on a fish sandwich can be a delicious addition. Opt for a cheese that complements, but doesn’t overwhelm the fish, like cheddar, Monterey jack, or Swiss. The hot fish will melt the cheese into gooey goodness.
Avocado
Creamy, rich avocado and seafood are a match made in heaven. The smooth texture and subtle flavor are perfect with fish. Mash some avocado up with lime juice and spread it on your sandwich for extra creaminess and a nutritional boost of healthy fats.
Bacon
Everything is better with bacon, including fish sandwiches! The smoky, salty, crispy pork pairs surprisingly well with fish. Break up some cooked bacon into bits and sprinkle them on for a hit of meaty flavor.
Fried Egg
While an unconventional combo, a fried egg can add creaminess and give you a complete meal. The runny yolk acts like a sauce and blankets the fish with its velvety texture. Just be sure to puncture the yolk so it doesn’t drip everywhere!
Pesto
For an herby flavor bomb, schmear some pesto mayo on your fish sandwich. The nutty basil, garlic, and olive oil give it a fresh Italian twist. Homemade pesto is best, but store-bought works too. Just stir some into the mayo.
Tapenade
Olive tapenade is an easy way to add briny Mediterranean flavor. Made from olives, capers, anchovies, garlic, and olive oil, its robust flavor stands up to the fish nicely. Spread some on one side of the bun for a sophisticated touch.
Roasted Red Peppers
The sweetness of roasted red peppers balances beautifully with fish. The charred flavor and tender flesh pair wonderfully. Try mixing some diced roasted peppers into your tartar sauce or salad topping for extra flavor and color.
Aioli
This garlicky mayo spread is common in Mediterranean cuisines. The zesty combination of lemon and garlic adds a gourmet flair to your sandwich. Much like tartar sauce, it gives a cool, creamy base that allows the fish to shine.
Mango Salsa
If you want to get tropical, try topping your fish sandwich with fresh mango salsa. The sweet mango, tangy lime, spicy onion, and cilantro give it a vibrant fruity kick. The cool crispness pairs excellently with a hot crispy fillet.
Colelaw, Pickles, Lettuce, Tartar Sauce, Tomato, Onion – The classic basic fish sandwich toppings that you can’t go wrong with. Provide texture, flavor, creaminess, and acidity.
Remoulade, Spicy Mayo, Pesto, Tapenade, Aioli, Mango Salsa – Creative sauces and spreads that add gourmet flair and flavor complexity. Balance and accentuate the fish.
Cheese, Avocado, Bacon, Fried Egg – Less traditional but delicious premium toppings. Add richness and heartiness. Make it a meal.
Roasted Peppers, Olive Tapenade – Packed with flavor to complement the fish. Bring Mediterranean tastes.
Private NotesLeave a Private Note on this recipe and see it here.
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!.
So delicious!Private notes are only visible to you.
or to save this recipe.
Ratings4 out of 51,478 user ratingsYour rating
or to rate this recipe.Have you cooked this?
or to mark this recipe as cooked.