Recipes Our Favorite Fish Sandwich Recipes By Food & Wine Editors Published on February 23, 2023 Share Tweet Pin Email Photo: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis It’s hard to beat a piece of fish on a buttery bun. That’s why we’ve pulled together some of our favorite fish sandwiches that include fried fish as well as blackened, poached, and patties, too. We have all kinds of ideas to help you make a restaurant-worthy fish sandwich right at home. From a Viet-Cajun Fried Catfish Po’boy to Lobster BLTs on Potato Rolls, here are some of our favorite fish sandwiches. 01 of 15 Viet-Cajun Fried Catfish Po’boy Victor Protasio / Food Styling by Torie Cox / Prop Styling by Josh Hoggle This salty, sweet, spicy, and crisp sandwich features fried catfish with a fish sauce caramel and punchy tart pickles as a mash-up of Cajun and Vietnamese cuisines. Both cultures celebrate sandwiches like these, using crispy fried catfish on a crusty, light, airy roll that shatters when you take your first bite. Get the Recipe 02 of 15 Blackened Fish Sandwiches with Horseradish Tartar Sauce Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis Fresh fillets of haddock are coated with smoky paprika, garlic powder, oregano, and thyme before they get a quick sear to develop a delicious crust. They are then sandwiched between toasted brioche buns smeared with a strong, tangy tartar sauce laced with refreshingly piquant horseradish. Get the Recipe 03 of 15 Maine-Style Lobster Rolls Victor Protasio Former F&W senior food editor Mary-Frances Heck refers to these lobster rolls as "knuckle sandwiches" because they showcase the knuckles — the segments that connect the claws to the carapace — which are the sweetest, most tender meat on a lobster. Dressed simply with mayo, the cold salad sits in a hot buttered bun. Her tip for tackling the admittedly tedious work of cracking the shells? Do it with a friend and a cold beer. Get the Recipe 04 of 15 Lobster BLTs on Potato Rolls Photo by Greg DuPree / Prop Styling by Claire Spollen / Food Styling by Chelsea Zimmer These next-level BLTs combine tender, sweet lobster meat with smoky, salty bacon, juicy tomatoes, and pillowy potato buns, lightly toasted in bacon drippings. Get the Recipe 05 of 15 Pan-Fried Salmon Burgers with Cabbage Slaw and Avocado Aioli Tina Rupp Don't be put off by the long list of ingredients: Everything is easy to assemble and can be made ahead. All you have to do is pan-fry the burgers just before serving. You can serve the aioli as a dip, a sandwich spread, or as an accompaniment to grilled salmon or chicken. Get the Recipe 06 of 15 Tuna Melts with Pickled Chicories Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely Pickled chicories amp up this tuna melt, a lunchtime classic, and are a great use for leftover mixed chicories. The pickles can add a pop of tangy sweetness to salads or be served as a condiment with grilled or roasted meats. Get the Recipe 07 of 15 Barbecue Shrimp Po’boy Frederick Hardy II / Food Styling by Melissa Gray / Prop Styling by Christina Brockman Smoky, spiced shrimp are the heart of this classic New Orleans-style po’boy sandwich. The wonderfully spiced sandwich is from chef Erick Williams, who was introduced to Cajun and Creole cooking through his late Aunt Daisy's husband, Stew. Get the Recipe 08 of 15 Butter-Poached Lobster Rolls with Spicy Sauce © Con Poulos To make these luxurious lobster rolls, chef Geoffrey Zakarian boils the lobsters, then poaches the meat in butter. To balance all of that richness, he tops the rolls with a spicy mustard mayo. Get the Recipe 09 of 15 Salmon Salad Rolls © Chris Court Roast salmon replaces lobster in this clever take on the summertime classic sandwich. Top these rolls with potato chips for extra crunch and fun. Get the Recipe 10 of 15 Tuna Burgers with Ginger-Lemon Mayonnaise Use sushi-quality tuna for these burgers, so you can serve them medium rare. The cucumber salad and the ginger-lemon mayonnaise keep the flavors in this burger light. Get the Recipe 11 of 15 Brioche Crab Melts © Rob Howard Vitaly Paley, the chef and owner of Paley's Place in Portland, Oregon, created this deliciously indulgent version of the classic tuna melt while competing in a cook-off sponsored by the Oregon Dungeness Crab Commission. Pairing moist chunks of crab with brioche, truffle butter and nutty Gruyère cheese easily snagged him a first-place prize. Get the Recipe 12 of 15 Salmon Burgers with Herb Aïoli Photo by Greg DuPree / Food Styling by Melissa Gray / Prop Styling by Christina Daley The patties get herbal, bright, and briny flavors thanks to several mix-ins: fresh dill, lemon zest, capers, and Dijon mustard. The accompanying aïoli mirrors the burger's flavors with the inclusion of lemon juice and the remaining mustard and dill, plus parsley and basil for an extra herby boost. Get the Recipe 13 of 15 Crab Rolls with Lemon Aioli © Paul Costello New Orleans chefs often drench seafood in rich, spicy sauces, but here, chef Jason McCullar of Cure simply dresses sweet crabmeat (a Louisiana staple) in lemon-scented aioli. The crab salad is wonderful piled on hot dog buns like a New England lobster roll or arranged delicately on small rolls as hors d'oeuvres. Get the Recipe 14 of 15 Fried-Catfish Sandwiches with Spicy Mayonnaise © Erin Kunkel Moist, juicy catfish, coated with cornmeal and fried crisp, makes a delicious sandwich on a crusty roll with peppery mayonnaise. If you're not in a sandwich mood, skip the roll, but don't hold the mayo: It makes a fine dipping sauce for the fish. Get the Recipe 15 of 15 Rye Crisps with Tomatoes and Sardines © Con Poulos This recipe makes the most of canned sardines. The sardines are paired with bright herb mayonnaise, spread on rye crisps, and then are topped with a cherry tomato salad. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit