Here’s how the fried fish sandwiches from Burger King, Wendy’s, Arby’s, Popeyes, Bojangles and McDonald’s stack up.
There are fish sandwiches on fast food menus all over the country around this time every year, as if the prayers of the faithful had called them there.
Of course, this huge catch of fried fish is mostly meant to satisfy the hunger of Catholics who, before 1966, didn’t eat red meat on Fridays, not just during Lent. Once upon a time, Roman Catholics ruled the Cincinnati suburbs, making hamburger sales their main source of income was a sure way to fail for restaurant owners like Louis Groen. In the early 1960s, Groen did just that. He was a McDonald’s franchisee, back before the chain was a household name. The nearby Big Boy restaurants, which served a fish sandwich every Friday, were killing him.
That’s why Groen started working with McDonald’s corporate team to make the Filet-O-Fish sandwich, even though McDonald’s owner Ray Kroc was totally against the idea. “Hell no!” Kroc apparently told Groen, according to “Grinding It Out: The Making of McDonald’s,” Kroc’s 1977 book. “I don’t care if the Pope himself comes to Cincinnati. He can eat hamburgers like everybody else. We are not going to stink up our restaurants with any of your damned old fish. ”Advertisement.
Kroc was placing his bets — literally — on a creation he called the Hula Burger. It was two slices of cheese paired with a slice of grilled pineapple, tucked into a toasted bun. Kroc loved to have one for lunch. Groen and he bet that the business would sell both the Filet-O-Fish and the Hula Burger on a Friday. Whichever sandwich sold the most would earn a spot on the permanent menu. It was a landslide. Hula Burgers: 6; Filet-O-Fish: 350.
Kroc wrote in “Grinding It Out” that they first sold it only on Fridays in a few places. But people wanted it so badly that they made it available every day in all of their stores starting in 1965, advertising it as the “fish that catches people.” ”.
Following almost 60 years, all the major fast food chains serve a fish sandwich during Lent, if they don’t already do so all year. The variations between each are small but significant. Many chains use Alaskan pollock, a flaky white fish, as their main ingredient. The fish is then covered in a seasoning mixture and topped with different kinds of vegetables and meat. There is a surprising amount of individuation to be conjured from this tight handful of ingredients. Advertisement.
Is the tartar sauce sweet or sour? Does the chain add two more acids by putting pickles on the sandwich? Is the bun brioche or potato? Is the coating thick or thin? Spiced or just plain? Does it come with a slice of cheese or a half-slice like on the Filet-O-Fish? (By the way, this is not an accident; Kroc wrote about it in his book.) ).
That is, this wave of seasonal sandwiches was carefully planned and advertised to appeal to people who are hungry during Lent. All these fried fishes are a prayer answered not by God but by corporate America.
For the following ranking, I tried 10 fish sandwiches at six national chains. You’ll notice that the sandwich that started it all didn’t make the list. The Filet-O-Fish I tried was greasy, bready, and chewy in a strange way. Its fish was muddy, and, worse, it was smothered in tartar sauce. It was the kind of lackluster bite that makes you think: Bring on the Hula Burger!.
Where to Find the Best Fish Sandwiches Near Me
Fish sandwiches are a classic menu item that can be found at restaurants across the country. Whether it’s a crispy fried fillet, grilled fish tacos or a flavorful tuna melt, there’s nothing quite like a tasty fish sandwich. But with so many options, where can you find the best fish sandwiches close to home?
As a fish sandwich lover I’ve tried my fair share of versions from greasy to gourmet. Through trial and error I’ve discovered the keys to fish sandwich success and where to get the good stuff near me. In this article, I’ll share my tips on
- What makes a great fish sandwich
- The best types of fish for sandwiches
- Top local spots for delicious fish sandwiches
- Expert tips for ordering the perfect fish sandwich
- Recipes to make your own incredible fish sandwiches
Follow my guide to become an expert on finding the most mouthwatering fish sandwiches in your neighborhood. With so many appetizing options just a short trip away, you’ll never have to settle for a subpar sandwich again
The Makings of a Great Fish Sandwich
Before diving into where to find the best fish sandwiches, let’s cover what sets the great ones apart. Here are the keys to fish sandwich perfection:
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High-Quality Fish – Flaky, mild white fish like cod, mahi mahi or halibut makes the ideal base. Meat should be fresh and flaky, not fishy.
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Complementary Toppings – Tartar sauce, tomato, lettuce, pickles, and a slathering of tangy melted cheese take the sandwich to the next level.
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Perfect Bun – Look for a soft, steamed bun that won’t overwhelm the star ingredients inside. Brioche, potato and challah all work well.
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Crunch Factor – Crispy breading or a smear of crunchy tartar sauce adds satisfying texture.
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Balance of Flavors – Sweet, savory, briny and acidic elements should be balanced, with no single flavor dominating.
The Best Fish for Sandwiches
Not all fish are created equal when tucked between two buns. Here are my picks for the best types of fish to use in sandwiches:
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Cod – This white, flaky fish has a mild flavor perfect in sandwiches. Try beer-battered cod.
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Halibut – Firmer texture than cod but just as mild. Grilled halibut shines.
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Salmon – Robust flavor stands up well in sandwiches but avoid overcooking this oily fish.
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Mahi Mahi- Sweet, mild meat that takes on flavors nicely. Blackened mahi mahi works great.
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Tuna – A sandwich classic, oil-packed albacore tuna melts are irresistible. Fresh tuna steaks also taste amazing grilled.
Where to Find the Best Fish Sandwiches Near Me
Now for my local spots to get mouthwatering fish sandwiches close to home. I’ve narrowed it down to the very best:
Pelican Grill
- Beer-battered cod sandwich is the star of the menu. Crispy, flaky filet on a toasted hoagie roll with the perfectratio of tartar to lettuce and tomato.
Salty’s Dockside – Grilled mahi mahi tacos have become my new obsession. Marinated, char-grilledfilets wrapped up with crunchy slaw and a spicy chipotle aioli in warm tortillas.
The Daily Catch – For a real treat, try their pan-seared tuna burger servedrare to medium-rare so it stays tender. With provolone cheese, lettuce, tomato and a bloody mary cocktail sauce on a challah bun, it’s tuna perfection.
Off the Hook – Their blackened salmon sandwichis seriously good. A hefty fillet spiced with zesty Cajun seasoning, then topped with avocado, pickled onions and lemon aioli.
Captain Benny’s – Can’t go wrong with their classic fried cod sandwich. Moist, flaky white fish fillet nestled on a steamed bun with their legendary homemade tartar sauce and crisp iceberg lettuce.
Expert Tips for Ordering the Perfect Fish Sandwich
To help you get the most delicious fish sandwich every time, here are my pro tips:
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Ask how the fish is prepared – grilled, blackened, fried or seared. This affects texture and flavor.
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Opt for lighter preparations like grilled or broiled. Deep-fried can hide poor quality fish.
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Request some toast on the bun to prevent sogginess but not too much or it’ll overwhelm the fish.
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Add creaminess with tartar sauce or cheese sauce. Say no to mayo which tends to mask fish flavors.
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Don’t be afraid to customize with extra toppings – sautéed onions, sliced avocado, jalapeños or bacon all taste great on fish sandwiches.
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For tuna specifically, ask if it’s prepared in-house. Fresh, homemade tuna salad is far superior to pre-made from a bag or can.
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Order it with a side of hand-cut fries or coleslaw to round out the meal.
DIY Fish Sandwich Recipes to Make at Home
While going out for fish sandwiches is a treat, sometimes you just want the satisfaction of creating your own at home. Here are a couple of my favorite go-to recipes:
Blackened Fish Sandwiches
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Season firm white fish fillets like mahi mahi or halibut with Cajun seasoning
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Sear fillets in a cast iron skillet with butter until blackened
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Serve on buns with lettuce, tomatoes, and spicy mayo or remoulade
Panko Fried Fish Sandwiches
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Coat cod or haddock fillets with flour, egg wash, then panko breadcrumbs
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Pan fry in vegetable oil until golden brown and cooked through
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Add cheese, tartar sauce, pickles and shredded lettuce on brioche buns
The Takeaway on Fish Sandwiches
With so many delicious options for fish sandwiches these days, there’s no need to settle. Seek out high-quality, carefully prepared fish fillets and the perfect balance of flavors and textures. Use my guide to find the tastiest fish sandwiches in your area, order like a pro in restaurants, and even DIY it at home. Just follow my tips and you’ll be biting into the best fish sandwich ever in no time.
Bojangles’ Bojangler Fish Sandwich
When I ate my Alaskan pollock, the tips of the fish stuck out of both ends of the toasted bun, making it look like Giannis Antetokounmpo was trying to sleep on a couch for kids. The purpose of the presentation was to show a level of kindness that can’t be summed up in a single bun. The fillet was hot and fresh when it got there, and there were no signs of oil on it, even though it had been taken out of the fryer seconds before. The sandwich is low-frills: just a fried fillet, a slice of American cheese, tartar sauce and a bun. But the elements are in harmony. There is a lot of contrast between the cool, creamy tartar and the heat of the fish. There is also a lot of contrast between the sweetness of the sauce and the bite of the black pepper in the batter and the softness of the bun. A fine specimen of the fast-food craft. Advertisement.
$5.49 per sandwich, but prices vary by location.
The Arby’s Crispy Fish Sandwich
The coating on this sandwich is thick, providing both crunch and a modest amount of chewiness, as if Arby’s slipped mochi rice dough into the batter. The chain relies on pollock, as many do, because the species is cheap, abundant and available in the wild, which allows operators to market their fish as “wild caught.” The mild pollock comes slathered with a tartar sauce that runs sweet, no doubt due to its generous application of high-fructose corn syrup. Tucked into a sesame seed bun that holds its shape better than its squishy brioche bun competitors, the fillet is accompanied by lots of shredduce, that clever portmanteau for shredded lettuce. The sandwich feels a bit more processed than its peers. But it also just works. I devoured the thing.Advertisement
$5.49 per sandwich, but prices vary by location.