Instructions
Step 1: Pat the fish fillets dry with paper towels.
Step 2: In a shallow bowl, combine the cornmeal, flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
Step 3: In another bowl, whisk together the eggs and buttermilk.
Step 4: Dip each fish fillet into the egg mixture, then dredge thoroughly in the cornmeal mixture, pressing lightly to help the coating adhere.
Step 5: Place the coated fillets on a tray and allow them to rest for 10 minutes.
Step 6: Heat about 2 inches of vegetable oil in a large skillet or deep fryer to 350°F (175°C).
Step 7: Fry the fish fillets for 3–5 minutes per side until golden brown, crispy, and cooked through.
Step 8: Transfer the cooked fish to a wire rack or paper towel-lined plate to drain.
Step 9: If making tartar sauce, whisk together the mayonnaise, relish, lemon juice, and garlic powder in a small bowl.
Step 10: Lightly toast the sandwich buns.
Step 11: Place a slice of American cheese on the bottom half of each bun.
Step 12: Top with a hot fried fish fillet.
Step 13: Add lettuce, tomato slices, mayonnaise, tartar sauce, and hot sauce as desired.
Step 14: Finish with the top bun and serve immediately.
Storage and Reheating Tips
Store leftover fried fish in an airtight container in the refrigerator for up to 3 days.
Reheat the fish in a 375°F (190°C) oven or air fryer for 5–7 minutes to restore crispiness.
Store sandwich toppings separately and assemble fresh when ready to serve.
Avoid microwaving the fish, as the breading may become soggy.
For best texture and flavor, enjoy the sandwich freshly assembled.
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