Crispy Fish Sandwich with Chipotle Lime Tartar Sauce


Nik Sharma

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Crispy Fish Sandwich with Chipotle Lime Tartar Sauce

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I simply love fried fish sandwiches and wanted to share how I make them at home, of course, with extra spice.  First, I make my spicy tartar sauce with Primal Kitchen Foods Chipotle Lime Real Mayonnaise and toss in chopped capers and pickles. Then, I dredge filets of white fish like cod in a mixture of flour and cornstarch, followed by an egg bath and a final round in panko. Deep fry at 350F/180C in a neutral oil like Primal Kitchen’s Avocado Oil, then put it all together in a soft brioche-style bun. If you like a slice of cheddar, feel free to add it in. This fish sandwich is extra crispy!

In my pantry, Primal Kitchen’s wide selection of condiments, dressings, and sauces are a staple. These include their Chipotle Lime Real Mayonnaise and Avocado Oil, which I’ve used to make these sandwiches. They are prepared from exceptionally high-quality ingredients and made without artificial sweeteners, refined sugars, or high-fructose corn syrup. You can find Primal Kitchen products at your local grocery store or head to and use my code SHARMA20 at checkout for 20% off your entire online order.

This recipe was made possible by Primal Kitchen. All opinions expressed are solely my own.

  • Yield: 4


½ cup/120 g Primal Kitchen Foods Chipotle Lime Real Mayonnaise

¼ cup/60 g dill pickles (or bread and butter), drained and chopped

1 Tbsp capers, rinsed, drained, and chopped

1.5 cups/210 g all-purpose flour

½ cup/70 g cornstarch

1 tsp baking powder

½ tsp ground smoked sweet paprika

¼ tsp ground cayenne

fine sea salt

ground black pepper

2 large eggs, lightly whisked

½ cup/75 g panko

4 cod or other white filets, each about 170 g

2 cups/480 ml Primal Kitchen’s Avocado oil

4 brioche-style buns to serve


  1. To prepare the sauce, fold the mayonnaise, pickles, and capers in a small mixing bowl. Cover with a lid and refrigerate until ready to use.
  2. Set up three shallow dishes. In one dish, dry whisk the flour, cornstarch, baking powder, paprika, cayenne, salt, and pepper. Add the eggs to the second dish and the panko to the third dish.
  3. Heat the oil to 350F/180C over medium heat. Set a wire rack or absorbent paper towels over a baking sheet.
  4. Pat the fish dry with absorbent paper towels and season with salt on both sides. Working with one filet at a time, use a pair of tongs or forks to toss and coat the filet in the flour mixture, dusting off the excess. Transfer to the second bowl with the egg, coat well, and shake to get rid of the excess. Toss the fish in the panko and coat well. Prepare the rest of the fish. Fry the fish in the heated oil for 6 to 8 minutes, until crisp and golden brown. The internal temperature of the fish should be 145F/63C. Transfer the filets to the wire rack. They can be kept warm at 200F/95C in an oven while the rest of the filets are cooked.
  5. To assemble, spread a generous tablespoon of the sauce on each half of the bun. Place the filet on top and serve hot.


  • Other alternatives to cod include white fish like trout, haddock, tilapia, flounder, bass, hake, etc.
  • I’m not a fan of cheese in fried fish sandwiches, but feel free to add a slice of cheddar if you love it.

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