This German fish sandwich recipe is everything I want in a fish sandwich: golden, crisp fried cod tucked into a baguette-style Brötchen roll with cool lettuce and a creamy, tangy remoulade that drips just enough with every bite. The fish is flaky inside, crunchy outside, and extra savory thanks to the dusting of paprika powder before breading. It’s the kind of fried fish sandwich that tastes fresh, comforting, and takes me straight back to the Ostsee in Germany!
Last summer in Schleswig by the Baltic Sea, we stopped at an unassuming little fish stand right at the harbor and ordered fish sandwiches that were so simple and so good. Overlooking the boats in the harbor with a cool ocean breeze, I was reminded of how special German seafood can be when it’s done without fuss. Since then I’ve been wanting to recreate that food experience, and this German fish recipe brings a little of that Ostsee feeling home, even if you’re far from the sea like we are in Kansas City.
Why you’ll love this fish sandwich
This cod sandwich is a great one to make when you want something that feels special without being complicated. It has that irresistible contrast of textures that makes a sandwich stand out: crisp breading, tender fish, cool lettuce, crunchy bun with pillowy crumb, and a creamy sauce with the perfect amount of crunch from tangy pickles and crisp apple.
It also gives you the feel of a northern German Fischbrötchen in a way that’s approachable for home cooks. You can skip the fish market and make that same kind of meal right in your own kitchen.
Ingredient notes
You’ll find the full ingredient list with exact measurements in the recipe card, but here are a few helpful notes before you start.
Cod is a great choice here because it flakes beautifully and has a mild flavor that works so well with the breading and remoulade. Look for fillets without skin and try to choose pieces that are similar in thickness so they cook evenly.
Paprika powder is one of my favorite little additions here. Season the fish with it before breading along with salt and pepper. It gives the fish a deeper savory flavor that is very familiar in German cooking.
Breadcrumbs create that classic crisp coating. You want enough to give the fish texture without overwhelming its delicate interior. I bread my cod just once.
The remoulade is what makes this sandwich feel especially German to me. It adds creaminess, brightness, and little pops of texture from finely diced pickles, herbs, egg, and apple.
Rolls matter more than people think. A soft but sturdy roll is ideal, so it can hold the fish and sauce without falling apart. If you want the sandwich to feel extra authentic, these homemade Brötchen are perfect here. I also like using brioche buns when in a pinch.
A few helpful tips before you start
Pat the fish dry before seasoning and breading so the coating sticks better and the fish fries up more evenly.
When breading, use one hand for the dry ingredients and one for the wet ingredients if you can. It keeps things neater and helps the coating stay light instead of clumping. I also like using tongs instead of my fingers.
Don’t overcrowd the pan. The fish needs room so the coating can crisp instead of steaming.
Because fish can vary in thickness, don’t rely only on time. Cod is done when it reaches 145°F (63°C) at the thickest part.
It also helps to make the remoulade first so the flavors have a little time to come together while you prepare the fish.
German Fried Fish Sandwich Recipe (Fischbrötchen)
Equipment
- 1 instant-read thermometer Internal temperature of your fried cod should be 145℉ (63℃)
- 1 breading station Optional, but we love ours!
Ingredients
Remoulade Sauce
- 1 egg size US large, hard boiled
- 4 cornichon pickles
- ½ apple not too sweet (I use Gala)
- 2 tablespoons mayo
- 100 grams Greek yogurt
- 1 tablespoon pickle juice
- 1 teaspoon fresh lemon juice
- 1 teaspoon honey
- 1 handful chopped, fresh parsley
Fried Fish
- 1 egg uncooked, size US large
- 2 tablespoons milk
- 40 g flour
- 40 g breadcrumbs
- 2 cod fillets without skin
- paprika powder a sprinkle
Serving
- 20 g butter
- 20 g avocado oil
- 2 Brötchen rolls Use my recipe for homemade Brötchen rolls, which taste similar to baguette. Brioche rolls are a great choice, too.
- 2 large leaves of butter lettuce
- thinly sliced raw onion optional
Instructions
- Finely dice the boiled egg and cornichon pickles. Remove core and finely dice half an apple. In a medium-sized bowl, whisk together mayo, yogurt, pickle juice, lemon juice and honey. Add the diced egg, pickle and apple and season to taste with salt and pepper. Finely chop the parsley and stir in.1 egg, 4 cornichon pickles, ½ apple, 2 tablespoons mayo, 100 grams Greek yogurt, 1 tablespoon pickle juice, 1 teaspoon fresh lemon juice, 1 handful chopped, fresh parsley, 1 teaspoon honey
- Whisk the egg with some milk and salt and transfer to a deep plate or shallow bowl. Pour some flour and some breadcrumbs onto two separate plates.Pat the fish dry and season from both sides with salt, pepper and paprika powder.Dust the fish in flour, then coat in the egg mixture and finally coat in the breadcrumbs.1 egg, 2 tablespoons milk, 40 g flour, 40 g breadcrumbs, 2 cod fillets, paprika powder
- Heat butter and oil in a deep, medium-sized skillet over medium-low heat and cook the fish for 4 to 5 minutes on each side. The fish is done when the internal temperature has reached 145℉ (63℃).Transfer to a clean plate covered in paper towel.20 g butter, 20 g avocado oil
- Half the rolls and optionally lightly toast them in the skillet or in a toaster. Add a large leaf of lettuce to the bottom of the roll, then add the fried fish. Finally generously smear on the remoulade sauce, optionally top with some raw onion slices, and close the sandwich with the second half of the roll.Serve the remaining remoulade sauce on the side and an optional refreshing cucumber salad and/or fries.2 Brötchen rolls, 2 large leaves of butter lettuce, thinly sliced raw onion
Notes
How to store it
This sandwich is best eaten fresh while the fish is still crisp, but leftovers can absolutely be saved and can be a great meal prep trick! Store the fried cod and remoulade separately in the fridge. The rolls can be stored at room temperature for up to 3 days. If you’d like to freeze them, I recommend slicing them first, so you can pop them straight into the toaster as your reheating method. To bring back the crispness of the fish, reheat it in the oven or air fryer rather than the microwave. I recommend 350 for about 8 minutes or until the internal temperature is 145 degrees Fahrenheit (62.8 Celsius). Then assemble the sandwiches when ready to eat. The remoulade can be made ahead, which makes this recipe even easier for lunch or dinner the next day. Leftover remoulade is also great on deli-style sandwiches and it’s often used at German bakeries this way.Nutrition
Cod is one of my favorite choices because it is mild, flaky, and sturdy enough to hold up well during breading and frying. It makes an especially delicious cod sandwich.
You can make the remoulade in advance and bread the fish shortly before frying. For the best texture, I would fry the fish right before serving.
Fischbrötchen are a classic northern German seafood, often sold at harbors, fish stands, and small seaside snack spots. The combination of fish, roll, lettuce or onions, and a creamy sauce is what gives this sandwich its German character.
Yes, and it makes the sandwich feel even more special. A crusty German-style roll is especially good here if you have the time.
Yes. Other mild, flaky white fish can work well, but cod gives the most classic texture for this version. Haddock, pollock and grouper are great alternative choices as well.
More German recipes you may love
If you enjoy this fried fish sandwich, you may also love my beer-battered cod (Backfisch) and baked cod in creamy mustard dill sauce.
Leave a Reply