German Fried Fish Sandwich Recipe (Fischbrötchen)

fried fish sandwich with remoulade sauce on a plate with a lemon.

5 from 3 votes

German Fried Fish Sandwich Recipe (Fischbrötchen)

Bring the taste of the German Baltic sea into your kitchen with this pan-fried cod sandwich complete with a delicious homemade remoulade sauce!

Prep Time20

Cook Time10

Total Time30

Course: Dinner, Lunch

Cuisine: German

Keyword: Fried cod recipe, Fried fish sandwich recipe, German fish recipe, German fried fish recipe

Servings: sandwiches

Calories: 839kcal

Author: Author: Sophie Sadler

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

Metric - US Customary

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