Crispy panko-crusted fish piled onto toasted brioche buns with shredded lettuce, pickles, and plenty of Keith’s Seafood Sauce.
KEITH’S SEAFOOD SAUCE CRISPY FISH SANDWICH
Ingredients
2 white fish fillets, such as cod or haddock
½ cup all-purpose flour
1 large egg, beaten
1 cup panko breadcrumbs
½ tsp kosher salt
¼ tsp black pepper
2 brioche buns
1 cup shredded lettuce
¼ cup sliced pickles (or cucumbers or tomatoes)
¼ cup Keith’s Seafood Sauce, plus more for serving
Lemon wedges, for serving
Instructions
Preheat the air fryer to 400°F. If using an oven, preheat to 425°F and lightly grease a baking sheet.
Season the fish with salt and black pepper. Add the flour, beaten egg, and panko to three separate shallow bowls.
Coat each fillet in flour, then egg, then panko, pressing gently so the breadcrumbs adhere.
Air fry for 10 to 12 minutes, flipping halfway through, until the fish is golden brown and cooked through. If baking, cook for 15 to 18 minutes, flipping halfway through.
Lightly toast the brioche buns.
Spread Keith’s Seafood Sauce on both sides of each bun. Layer with shredded lettuce, crispy fish, and pickles (or preferred veg).
Serve immediately with lemon wedges and extra Keith’s Seafood Sauce for dipping.
