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Pittsburgh Friday Fish Fry Sandwich

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Big fish sandwiches are a Pittsburgh-area tradition, especially during Friday fish fries and Lent. This version uses cod or haddock with a crisp coating.

Pittsburgh Friday Fish Fry Sandwich

Big fish sandwiches are a Pittsburgh-area tradition, especially during Friday fish fries and Lent. This version uses cod or haddock with a crisp coating.
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Total Time 35 minutes
Servings: 4 sandwiches
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 cod or haddock fillets
  • 1 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 egg
  • 1 cup milk
  • 1 1/2 cups breadcrumbs or crushed crackers
  • Oil for frying
  • 4 large buns
  • Tartar sauce and lettuce

Method
 

Instructions
  1. Pat fish dry. Season flour with salt and pepper.
  2. Whisk egg and milk. Set breadcrumbs in a third dish.
  3. Dredge fish in flour, dip in egg mixture, then coat with crumbs.
  4. Fry in 350-degree oil until golden and cooked through.
  5. Serve on buns with tartar sauce and lettuce.

Notes

  • Use large buns; Pittsburgh fish sandwiches are not shy.
Safety note: Cook fish to 145 degrees or until it flakes easily with a fork.

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