15 Fish sandwiches to try near me

Fish sandwiches can be a healthy option if they are made with the right ingredients. Here are some potential benefits:

High in protein: Fish is an excellent source of protein, which is essential for building and repairing tissues in the body.

Omega-3 fatty acids: Fish like salmon, tuna, and mackerel are rich in omega-3 fatty acids, which can help reduce inflammation and lower the risk of heart disease.

Low in saturated fat: Fish is generally lower in saturated fat than other types of meat, which can help reduce the risk of heart disease and other health issues.

Nutrient-dense: Fish is a good source of several important nutrients, including vitamin D, vitamin B12, and selenium.

However, it’s important to note that the nutritional value of a fish sandwich can vary widely depending on the type of fish, the preparation method, and the ingredients used. Some fish sandwiches may be high in sodium, calories, and unhealthy fats if they are fried or served with high-fat toppings like cheese or mayo. So, it’s always a good idea to choose wisely and opt for healthier options.

Tuna melt sandwich: A classic sandwich that combines tuna, mayonnaise, and cheese

Ingredients:

1 can of tuna, drained
1/4 cup mayonnaise
1/4 cup diced celery
2 tbsp diced onion
1 tbsp chopped fresh parsley
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
4 slices of bread
4 slices of cheddar cheese
Butter

Instructions:

In a bowl, mix together the drained tuna, mayonnaise, celery, onion, parsley, garlic powder, salt, and pepper.
Preheat the oven to 350°F.
Butter one side of each slice of bread.
Place two slices of bread on a baking sheet, buttered side down.
Divide the tuna mixture evenly between the two slices of bread.
Top each sandwich with a slice of cheddar cheese.
Place the remaining slices of bread on top of the cheese, buttered side up.
Bake the sandwiches in the oven for 10-12 minutes or until the cheese is melted and the bread is golden brown.

Serve hot and enjoy your delicious tuna melt sandwich!

Salmon burger: A patty made from ground salmon, usually served on a bun with lettuce, tomato, and condiments

Ingredients:

1 lb. fresh salmon fillet, skin removed
1/4 cup panko breadcrumbs
1/4 cup finely chopped onion
2 cloves garlic, minced
1 egg, beaten
1 tbsp. dijon mustard
1 tbsp. fresh lemon juice
1 tbsp. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. black pepper
2 tbsp. olive oil
4 burger buns
Optional toppings: lettuce, tomato, red onion, avocado, mayo

Instructions:

Cut the salmon fillet into small pieces and place them in a food processor. Pulse until the salmon is finely chopped but still has some texture.
Transfer the salmon to a mixing bowl and add the panko breadcrumbs, onion, garlic, egg, dijon mustard, lemon juice, parsley, salt, and pepper. Mix until well combined.
Divide the mixture into 4 equal portions and shape them into patties. Refrigerate the patties for at least 30 minutes to allow them to firm up.
Heat the olive oil in a non-stick skillet over medium-high heat. Add the salmon patties and cook for 3-4 minutes per side or until golden brown and cooked through.
To assemble the burgers, place a salmon patty on each bun and top with your desired toppings. Serve immediately.

Grilled swordfish sandwich: Swordfish steak grilled and served on a bun with lettuce and tomato

Ingredients:

4 swordfish steaks
Salt and pepper
4 hamburger buns
4 slices of cheese (optional)
Lettuce leaves
Sliced tomatoes
Sliced onions
Olive oil
Lemon juice
Mayonnaise

Instructions:

Preheat the grill to medium-high heat.
Season the swordfish steaks with salt and pepper on both sides.
Brush the grill grates with olive oil to prevent the swordfish from sticking.
Place the swordfish on the grill and cook for 5-7 minutes per side, or until cooked through.
While the swordfish is cooking, prepare the hamburger buns by toasting them on the grill or in the oven.
Once the swordfish is cooked, remove it from the grill and squeeze fresh lemon juice over it.
To assemble the sandwiches, spread mayonnaise on the bottom bun and top with a lettuce leaf.
Add the cooked swordfish on top of the lettuce and add sliced tomatoes and onions.
If desired, add a slice of cheese on top of the swordfish.

Place the top bun on the sandwich and serve hot.

Lobster roll: Lobster meat mixed with mayonnaise and served on a hot dog bun

Ingredients:

1 pound cooked lobster meat
1/2 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons chopped celery
2 tablespoons chopped fresh parsley
Salt and pepper to taste
4 split-top hot dog buns
2 tablespoons melted butter
Chopped scallions (optional)

Instructions:

Begin by preparing the lobster meat. Remove any shells or cartilage and cut into bite-sized pieces.
In a mixing bowl, combine the mayonnaise, lemon juice, celery, and parsley. Stir until well mixed.
Add the lobster meat to the mayonnaise mixture, and stir until evenly coated. Season with salt and pepper to taste.
Preheat your oven to 375°F. Brush the inside of each hot dog bun with melted butter.
Toast the buns in the oven until lightly golden brown, about 5-7 minutes.
Fill each bun with the lobster mixture, using about 1/4 cup per bun. If desired, sprinkle with chopped scallions.

Serve the lobster rolls immediately, and enjoy!

Crab cake sandwich: Crab cakes served on a bun with lettuce, tomato, and tartar sauce

Ingredients:

For the crab cake:

1 pound of lump crab meat
1/4 cup of mayonnaise
1/4 cup of breadcrumbs
1/4 cup of minced green onions
1 egg
1 tablespoon of Dijon mustard
1 tablespoon of Worcestershire sauce
1/2 teaspoon of Old Bay seasoning
Salt and pepper to taste
2 tablespoons of butter for frying

For the sandwich:

4 brioche buns
4 lettuce leaves
4 tomato slices
4 tablespoons of mayonnaise
1 lemon cut into wedges

Instructions:

In a large mixing bowl, combine the lump crab meat, mayonnaise, breadcrumbs, minced green onions, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Mix gently until all the ingredients are combined.
Divide the mixture into 4 equal portions and shape them into patties.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the crab cakes and cook until golden brown and crispy on both sides, about 3-4 minutes per side.
Toast the brioche buns until lightly golden.
To assemble the sandwich, spread 1 tablespoon of mayonnaise on each bun. Add a lettuce leaf and a tomato slice on the bottom bun. Top with a crab cake and a squeeze of lemon juice. Close the sandwich with the top bun.

Serve the crab cake sandwich with lemon wedges and enjoy!

Catfish po’ boy: Fried catfish fillet served on a French baguette with lettuce, tomato, and remoulade sauce

Ingredients:

1 lb catfish fillets
1 cup cornmeal
1 cup all-purpose flour
1 tsp salt
1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 cup milk
Vegetable oil, for frying
4 hoagie rolls, split
Lettuce leaves
Sliced tomatoes
Mayonnaise
Hot sauce (optional)

Instructions:

In a shallow dish, mix together the cornmeal, flour, salt, paprika, cayenne pepper, garlic powder, and onion powder.
Pour the milk into another shallow dish.
Cut the catfish fillets into smaller pieces that will fit in the hoagie rolls.
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
Dip each catfish piece in the milk, then coat in the cornmeal mixture.
Fry the catfish pieces in the hot oil for about 2-3 minutes per side, or until golden brown and cooked through.
Drain the fried catfish on a paper towel-lined plate.
To assemble the po’ boy, spread mayonnaise on the inside of each hoagie roll.
Top with lettuce leaves, sliced tomatoes, and a generous amount of fried catfish.
Drizzle hot sauce over the catfish, if desired.

Serve the catfish po’ boys immediately, while the catfish is still crispy and hot. Enjoy!

Read also: The-best-breakfast-sandwich-sauce-recipe-featuring-miracle-whip-and-other-secrets

Shrimp po’ boy: Fried shrimp served on a French baguette with lettuce, tomato, and remoulade sauce

Ingredients:

For the Shrimp:

1 lb of medium shrimp, peeled and deveined
1 tbsp of paprika
1 tbsp of garlic powder
1 tbsp of onion powder
1 tbsp of dried thyme
1/2 tbsp of cayenne pepper
Salt and pepper to taste
1 cup of flour
2 eggs
1/4 cup of milk
Vegetable oil for frying

For the Po’ Boy:

4 French bread rolls
4 tbsp of butter, melted
4 tbsp of mayonnaise
4 lettuce leaves
4 tomato slices
4 dill pickle slices

Instructions:

Preheat the oven to 375°F.
In a medium bowl, mix together the paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, and pepper. Add the shrimp to the bowl and toss to coat.
Place the flour in a shallow dish. In another shallow dish, whisk together the eggs and milk.
Heat the vegetable oil in a large skillet over medium-high heat. Dip each shrimp in the flour, then the egg mixture, and then back in the flour. Place the shrimp in the skillet and cook for 2-3 minutes on each side until golden brown. Remove the shrimp from the skillet and place them on a paper towel-lined plate to drain the excess oil.
Cut the French bread rolls in half and brush the inside with melted butter. Toast the rolls in the oven for 5-7 minutes until crispy.
Spread the mayonnaise on the inside of the rolls. Top each roll with a lettuce leaf, a tomato slice, a dill pickle slice, and the cooked shrimp.

Serve the shrimp po’ boy immediately with a side of fries or coleslaw. Enjoy!

Grilled tilapia sandwich: Grilled tilapia fillet served on a bun with lettuce, tomato, and condiments

Ingredients:

2 tilapia fillets
4 slices of bread
2 tablespoons of mayonnaise
2 tablespoons of Dijon mustard
1 tablespoon of olive oil
Salt and pepper to taste
2 leaves of lettuce
2 slices of tomato

Instructions:

Preheat your grill or grill pan to medium-high heat.
Season the tilapia fillets with salt and pepper, then brush with olive oil.
Place the tilapia fillets on the grill and cook for 3-4 minutes on each side, or until fully cooked.
Toast the bread slices on the grill.
Mix the mayonnaise and Dijon mustard together in a small bowl.
Spread the mayo and mustard mixture on one side of each bread slice.
Place a leaf of lettuce and a slice of tomato on two of the bread slices.
Add the grilled tilapia fillets on top of the tomato slices.
Cover with the remaining bread slices.

Serve and enjoy your delicious grilled tilapia sandwich!

Fried cod sandwich: Battered and fried cod fillet served on a bun with lettuce, tomato, and tartar sauce

Ingredients:

1 lb fresh cod fillets
1/2 cup all-purpose flour
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp cayenne pepper
1 egg
1/4 cup milk
1 cup Panko bread crumbs
4 sandwich buns
4 tbsp mayonnaise
4 slices of tomato
4 lettuce leaves
oil for frying

Instructions:

Cut the cod fillets into 4 equal pieces.
In a shallow bowl, mix together flour, salt, black pepper, garlic powder, paprika, and cayenne pepper.
In another shallow bowl, beat the egg with the milk.
In a third shallow bowl, place the Panko bread crumbs.
Dip each piece of cod in the flour mixture, shaking off any excess.
Then, dip it in the egg mixture, making sure it’s fully coated.
Finally, dip it in the Panko bread crumbs, pressing gently to help the bread crumbs adhere.
Heat about 1/2 inch of oil in a frying pan over medium-high heat.
Once hot, fry the cod for 2-3 minutes on each side or until golden brown and crispy. Drain on paper towels.
Toast the sandwich buns.
Spread mayonnaise on each bun.
Add a lettuce leaf and a slice of tomato to each bun.

Place a piece of fried cod on each bun and serve immediately. Enjoy!

Mahi-mahi sandwich: Grilled mahi-mahi fillet served on a bun with lettuce, tomato, and condiments

Ingredients:

1 lb Mahi Mahi fillet
2 tbsp olive oil
Salt and pepper
4 ciabatta rolls
4 tbsp mayonnaise
4 leaves of lettuce
4 slices of tomato
4 slices of red onion

Instructions:

Preheat a grill or grill pan to medium-high heat.
Brush both sides of the Mahi Mahi fillet with olive oil and season with salt and pepper.
Place the fillet on the grill and cook for 3-4 minutes per side, or until it is cooked through.
While the Mahi Mahi is cooking, slice the ciabatta rolls in half and lightly toast them.
Spread a tablespoon of mayonnaise on each half of the ciabatta rolls.
Place a leaf of lettuce, a slice of tomato, and a slice of red onion on the bottom half of each roll.
Once the Mahi Mahi is cooked, remove it from the grill and place it on top of the vegetables.
Close the sandwich with the top half of the ciabatta roll.

Serve and enjoy your delicious Mahi Mahi sandwich!

Smoked salmon sandwich: Smoked salmon served on a bagel with cream cheese, capers, and red onion

Ingredients:

2 slices of bread
2-3 ounces of smoked salmon
1 tablespoon cream cheese
1 tablespoon capers
1/4 red onion, thinly sliced
1 tablespoon fresh dill, chopped
Salt and pepper to taste

Instructions:

Toast the bread slices to your desired level of crispiness.
Spread the cream cheese evenly over both slices of bread.
Top one slice of bread with the smoked salmon.
Sprinkle the capers over the smoked salmon.
Add the thinly sliced red onion on top of the capers.
Sprinkle the chopped fresh dill over the sandwich.
Season with salt and pepper to taste.
Place the second slice of bread on top of the sandwich.

Slice the sandwich in half and serve immediately. Enjoy your delicious smoked salmon sandwich!

Fish taco: Grilled or fried fish served in a tortilla with lettuce, tomato, and salsa

Ingredients:

1 pound of fish (tilapia or cod)
8-10 small corn tortillas
1/2 cup of all-purpose flour
1/2 teaspoon of cumin
1/2 teaspoon of paprika
1/2 teaspoon of garlic powder
Salt and pepper to taste
1 tablespoon of olive oil
1 lime, cut into wedges
1/2 cup of diced tomatoes
1/2 cup of chopped cilantro
1/2 cup of shredded cabbage
1/2 cup of sour cream or Greek yogurt
Hot sauce or salsa (optional)

Instructions:

Cut the fish into small pieces and season with salt and pepper.
In a bowl, mix together flour, cumin, paprika, garlic powder, salt, and pepper.
Dredge the fish in the flour mixture until well coated.
Heat the olive oil in a large skillet over medium-high heat.
Cook the fish for about 3-4 minutes on each side until golden brown and cooked through.
Warm up the tortillas in a skillet or microwave.
To assemble the tacos, place some fish on each tortilla.
Top with tomatoes, cilantro, cabbage, and a dollop of sour cream or Greek yogurt.
Squeeze some lime juice over the tacos and add hot sauce or salsa if desired.

Serve and enjoy!

Tuna salad sandwich: Tuna mixed with mayonnaise and served on bread with lettuce and tomato

Ingredients:

1 can of tuna
2 tbsp mayonnaise
1 tbsp mustard
1 tbsp lemon juice
1/4 cup chopped celery
1/4 cup chopped red onion
Salt and pepper
2 slices of bread
Lettuce or spinach leaves

Instructions:

Drain the can of tuna and place it in a bowl.
Add the mayonnaise, mustard, and lemon juice to the bowl with the tuna. Mix well.
Add the chopped celery and red onion to the bowl with the tuna. Mix until all the ingredients are combined.
Add salt and pepper to taste.
Toast the bread slices and place them on a plate.
Place the lettuce or spinach leaves on one of the bread slices.
Scoop the tuna salad mixture onto the lettuce or spinach leaves.
Cover the tuna salad with the other slice of bread.
Cut the sandwich in half and serve.

Enjoy your delicious tuna salad sandwich!

Haddock sandwich: Fried or grilled haddock fillet served on a bun with lettuce, tomato, and tartar sauce

Ingredients:

2 Haddock fillets
4 slices of bread
2 tablespoons of mayonnaise
1 tablespoon of lemon juice
1 tablespoon of chopped fresh parsley
Salt and pepper to taste
Lettuce leaves
Sliced tomatoes
Sliced red onions

Instructions:

Preheat the oven to 400°F.
Season the Haddock fillets with salt and pepper and place them on a baking sheet.
Bake the Haddock fillets in the oven for 15-20 minutes or until cooked through.
In a small bowl, mix the mayonnaise, lemon juice, and parsley together.
Toast the slices of bread.
Spread the mayonnaise mixture on the toasted bread slices.
Top the bread slices with lettuce leaves, sliced tomatoes, and sliced red onions.
Place a Haddock fillet on top of the vegetables.
Cover with another slice of bread.
Repeat for the other sandwich.

Cut the sandwiches in half and serve.

Sardine sandwich: Sardines served on bread with mustard, onions, and lemon

Ingredients:

1 can of sardines in oil
2 slices of bread
1 tablespoon mayonnaise
1 tablespoon dijon mustard
1/4 red onion, thinly sliced
1/4 lemon, juiced
Salt and pepper to taste

Instructions:

Drain the sardines from the oil and set aside.
In a small bowl, mix together the mayonnaise and dijon mustard until well combined.
Spread the mixture on both slices of bread.
Add the thinly sliced red onion on top of one slice of bread.
Place the sardines on top of the red onion.
Squeeze lemon juice over the sardines and add salt and pepper to taste.
Top with the other slice of bread.

Serve and enjoy your sardine sandwich!