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Crispy Fish Sandwiches

Barbecue potato chips are the secret crunch weapon in these sandwiches featuring pan-fried cod cakes and creamy ranch dressing.

Serves 4
Ready in 13 mins
Prep time 5 mins
Cooking time 8 mins
807 calories per serving


> 1 1/4 lbs cod fillets
> 1/2 cup seasoned bread crumbs
> 3/4 cup ranch dressing, divided
> 4 hamburger buns
> 1 cup barbecue potato chips


Cut the cod into small chunks and place in a food processor, along with bread crumbs, ¼ cup ranch dressing, salt, and pepper. Pulse until finely chopped.
Shape cod mixture into 4 (3-inch-wide) cakes. Freeze 10 min.
Heat a greased 12-inch nonstick skillet on medium-high. Add the cod cakes and cook 3–4 min. per side, until browned and cooked through.
Split the buns. Place the cod cakes on bottoms of buns. Divide the remaining ½ cup ranch among cod cakes. Top with the potato chips and tops of buns.

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