This is not your average fried fish sandwich! Making a crispy fish sandwich recipe Egyptian-style means big flavor, color, texture, bold Mediterranean spices, creamy tahini sauce, fluffy pita bread, and fresh veggies.
Why This is the Crispiest Fish Sandwich You’ll Ever Eat!
Many people are familiar with a classic fish sandwich on a toasted bun with tartar sauce, but there is more than one way to make a fish sandwich! Life is short! Break out of your crispy fish rut and try the Egyptian version I love.
This extra crispy fish sandwich recipe is inspired by a fried fish from my childhood, which we call Samak Makli. My mom made many variations, often frying whole fish. But this recipe works just as well with fish fillets, which are easier to serve in a pita pocket with a drizzle of garlicky tahini sauce instead of tartar sauce and a colorful mix of fresh, roasted, and pickled vegetables.
The fragrant combination of cumin, coriander, paprika, and a dash of hot pepper flakes is as essential as the lemon juice. Give the fish a few minutes in the fridge to marinate while you prepare the fixings. From there, I fry it until it’s flaky, crispy, and tender all at the same time!
Loaded with flavor, color, and texture, this crispy fried fish sandwich is on a whole other level of satisfying and delicious. Serve with pickles and tart Karkade (Hibiscus Tea) on the side.
Why You’ll Love This Recipe
- Unlike heavy, beer-battered versions, my recipe uses flour, cornstarch, and baking soda to create a light, airy, ultra-crunchy crust.
- By swapping mayo-based tartar sauce for Tahini Sauce and adding layers of veggies, you get a satisfying meal that feels light and bright rather than heavy.
- Move over plain salt and pepper! This fish is seasoned with a vibrant mix of Mediterranean spices, then finished with a punch of lemon and garlic. This sandwich is anything but basic!
How to Make an Egyptian-Style Fried Fish Sandwich
The fish fries quickly, so you’ll want to get all of your fixings ready before you start heating the oil. Here’s how to do it:
Make the Roasted Eggplant Rounds (optional, up to 1 day in advance)
- Sweat the eggplant. If you’re serving with the roasted eggplant, slice a large eggplant into ¾-inch to 1-inch rounds. Sprinkle both sides of the slices with salt and arrange on a large tray lined with paper towels. Leave for 30 minutes to allow the eggplant to “sweat.”
- Get ready to roast: Arrange a rack in the middle of your oven and preheat to 400°F.
- Roast the eggplant. Pat the eggplant slices dry and brush both sides generously with extra virgin olive oil. Discard the paper towels, then lightly oil the baking sheet and arrange eggplant slices on top, making sure to space them out well. Roast in a heated oven for 20 minutes, then flip and roast until the eggplant is golden brown all over, 10 to 15 minutes more. Use immediately, or store in an airtight container in your refrigerator, allowing the eggplant to come to room temperature before serving.
- Season the fish. Pat a 1 1/2 pounds fish fillet dry, then slice it into 4 to 6 portions and place it in a shallow dish. In a small bowl, combine the 1 teaspoon coriander, cumin, paprika, and 1/2 teaspoon Aleppo pepper or red pepper flakes. Add a generous dash of salt and pepper. Mix well, then sprinkle the fish evenly with the spices. Add 3 minced garlic cloves, then use your hands to rub in the spices and garlic. Squeeze the juice from two lemons over the fish, then refrigerate while you prepare the fixings and warm the oil (about 10 to 20 minutes).
- Get your fixings ready. Prepare the tahini sauce according to this recipe. Thinly slice 2 to 3 Persian cucumbers and 1 large tomato. If you’re serving with olives, smash them with the side of your knife and remove their pits (if necessary). Cut any pickles into sandwich-size pieces.
- Dredge the fish. In a shallow dish, combine 1 cup flour, 1/2 cup cornstarch, and 1 teaspoon baking soda. Mix well, then remove the fish from the fridge and coat each fillet on both sides with the flour mixture. Shake gently to get rid of excess flour.
- Fry the fish. Line a large plate with paper towels and set near your stove. In a medium nonstick skillet, add enough oil to cover the bottom of the skillet by about 2-inches. Heat the oil over medium heat until it begins to bubble, then gently arrange the fish in the skillet. The oil may not cover the fish fully, and that is okay, but if your skillet is too small to fit all the fish do this in batches, replenishing the oil as necessary. Cook on one side until golden brown, about 3 minutes, then use a spatula to carefully flip the fish. Cook on the other side until crispy and golden brown, 3 to 4 minutes more.
- Drain. Use the spatula to transfer the fish to the paper towel-lined plate. Hit it with lemon juice from the remaining lemon immediately.
- Layer and dig in! To finish up this fried fish sandwich recipe, open up the pita pockets and spread a bit of the tahini sauce on one side of the pita. Add the tomatoes, cucumber, a handful of arugula, some pickles, and a couple of roasted eggplant slices, if using. Add the fish and finish with more tahini sauce. Serve immediately, with extra olives and/or pickles on the side for snacking between bites!
Expert Tips for the Best Fried Fish
What’s the best fish to use?
- For the best results, use a firm white fish that won’t fall apart during frying. Cod and Haddock are the gold standard because they have a mild flavor that pairs perfectly with bold spices.
How do you keep a fish sandwich crispy?
- The secret to a “shatter-crisp” crust is a combination of cornstarch and baking soda in the dredge. Cornstarch prevents gluten development (which can make breading chewy), while baking soda makes tiny carbon dioxide bubbles that keep the coating light and airy. Always fry in small batches to keep the oil temperature from dropping.
What is the internal temperature for fried fish?
- Fried fish is perfectly cooked when it reaches an internal temperature of 145°F (63°C). Using a meat thermometer ensures you don’t overcook the fillet.
Why use Tahini instead of Tartar sauce?
- While traditional American fish sandwiches use mayo-based tartar sauce, Tahini sauce offers a zesty, nuttier, and dairy-free alternative. It provides the necessary acidity to cut through the richness of the fried fish without feeling heavy, which is a hallmark of Mediterranean and Egyptian cooking.
Can I make this fish sandwich ahead of time?
- Fried fish is best enjoyed immediately for maximum crunch. However, you can prepare the roasted eggplant and Tahini sauce up to 24 hours in advance. If you have leftovers, reheat the fish in an air fryer at 350°F for 3-5 minutes to restore the crispiness.
What to Serve with Fish Sandwiches
If you’ve had fried fish before, you may have noticed its rich and savory nature needs a lot of acidity for balance. In the US that often looks like coleslaw, or in Britain, malt vinegar. For Egyptians, we like to add a lot of flavor to the fish with spices, then layer on loads of fresh veggies, lemon juice, and pickles. The result is balanced and delicious. I know you’ll love it!
In the Mediterranean, crispy fish sandwiches are often served with a very tart drink that acts as a palate cleanser of sorts for the richness of the fried fish—even pickle juice in some cases! Here are a few of my favorite pairings.
- Roasted eggplant rounds (optional): Adds a velvety texture and rich Mediterranean flavor. To make it, you’ll need 1 large eggplant, extra virgin olive oil, and kosher salt.
- Tahini sauce adds a delicious, creamy, garlicky flavor. To make it, you’ll need garlic, salt, tahini paste (stock up at our shop), lime or lemon juice, and parsley.
- Tomato, cucumbers, and arugula add freshness. Look for Persian cucumbers, which are sweeter with tender skin. If you have a standard slicing cucumber, peel off the skin before slicing.
- Pita bread has the perfect pocket for holding the sandwich together. Use Homemade Pita Bread or a high-quality store-bought variety.
- Olives and/or pickles add a briny flavor. Use any variety you like, like pickled turnips, cucumbers, or red onions.
Ways to Mix it Up
You can serve this fish sandwich recipe in many different ways. Here are some ideas:
- Make it spicy: Spread a layer of harissa sauce onto the pita (homemade or from our shop).
- Grill the fish: Skip the dredge and grill the fish instead for a summery meal. Use this grilled cod recipe as a guide.
- Make it a bowl: Skip the pita and serve with lemon rice (or quinoa for gluten-free), Mediterranean tomato and cucumber salad, tahini sauce, and fried or roasted eggplant.
Egyptian Fried Fish Sandwich
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Ingredients
For the Roasted Eggplant Rounds (Optional)
- 1 large eggplant
- Extra virgin olive oil
- Kosher salt
For the Crispy Fish
- 11/2 pounds fish fillet, preferably cod or haddock, sliced into 4 to 6 portions
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon Aleppo pepper or red pepper flakes
- Kosher salt
- Black pepper
- 3 large garlic cloves, pressed or minced
- 3 large lemons, halved
- Oil, for frying (see note)
For the Fish Dredge
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking soda
To Serve
- Tahini sauce
- 1 large tomato
- 2 to 3 Persian cucumbers
- 2 to 3 cups baby arugula
- Pita bread, halved to make 4 to 6 pita pockets
- Olives and/or pickles
Instructions
Optional: Make the Roasted Eggplant Rounds (up to 1 day in advance)
-
Sweat the eggplant. If you’re serving with the roasted eggplant, slice the eggplant into ¾-inch to 1-inch rounds. Sprinkle both sides of each slice with salt and arrange on a large tray lined with paper towels. Leave for 30 minutes to allow the eggplant to “sweat.”
-
Get ready to roast: Arrange a rack in the middle of your oven and preheat to 400°F.
-
Roast the eggplant. Pat the eggplant slices dry and brush both sides generously with extra virgin olive oil. Discard the paper towels, then lightly oil the baking sheet and arrange eggplant slices on top, making sure to space them out well. Roast in heated oven for 20 minutes, then flip and roast until the eggplant is golden brown all over, 10 to 15 minutes more. Use immediately, or store in an airtight container in your refrigerator, allowing the eggplant to come to room temperature before serving.
Get Ready to Cook
-
Season the fish. Pat the fish dry and place it in a shallow dish. In a small bowl, combine the coriander, cumin, paprika, and Aleppo pepper or red pepper flakes, and a generous dash of salt and pepper. Mix well, then sprinkle the fish evenly with the spices. Add the garlic, then use your hands to rub in the spices and garlic. Squeeze the juice from two lemons over the fish, then refrigerate while you prepare the fixings and warm the oil (about 10 to 20 minutes).
-
Get your fixings ready. Prepare the tahini sauce according to this recipe. Thinly slice the cucumber and tomato. If you’re serving with olives, smash them with the side of your knife and remove their pits (if necessary.) Cut any pickles into sandwich-size pieces.
Dredge and Fry the Fish
-
Dredge the fish. In a shallow dish, combine the flour, cornstarch, and baking soda. Mix well, then remove the fish from the fridge and coat each fillet on both sides with the flour mixture. Shake gently to get rid of excess flour.
-
Fry the fish. Line a large plate with paper towels and set near your stove. In a medium nonstick skillet, add enough oil to cover the bottom of the skillet by about 2-inches. Heat over medium heat until the oil begins to bubble, then gently arrange the fish in the skillet. The oil may not cover the fish fully, and that is okay, but if your skillet is too small to fit all the fish do this in batches, replenishing the oil as necessary. Cook on one side until golden brown, about 3 minutes, then use a spatula to carefully flip the fish. Cook on the other side until crispy and golden brown, 3 to 4 minutes more.
-
Drain. Use the spatula to transfer the fish to the paper towel-lined plate. Hit it with lemon juice from the remaining lemon immediately.
Assemble the Sandwiches
-
Layer and dig in! Open up the pita pockets and spread a bit of the tahini sauce on one side of the pita. Add the tomatoes, cucumber, arugula, pickles and a couple of roasted eggplant slices, if using. Add the fish and finish with more tahini sauce. Serve immediately, with extra olives and/or pickles on the side for snacking between bites!
Video
Notes
- Estimated time does not include the optional eggplant rounds.
- Make ahead: You can make the eggplant and tahini sauce the night before and keep them covered (separately) in your fridge.
- Make it a bowl: Skip the pita and serve with lemon rice (or quinoa for gluten-free) Mediterranean tomato and cucumber salad, tahini sauce, and fried or roasted eggplant.
- Yes, you can use extra virgin olive oil for frying–learn all about cooking with olive oil in our guide: Cooking With Olive Oil: Everything You Need To Know. But I understand that it’s expensive, so feel free to use a high quality neutral oil like avocado oil or sunflower oil.
- Wait for your oil to get hot! This will ensure the fish gets nice and crispy, rather than soggy. To test the temperature, add a pinch of flour to the oil. It should sizzle and bubble.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition
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The post The Best Crispy Fried Fish Sandwich (Egyptian Style) appeared first on The Mediterranean Dish.