Honey-Sriracha Hot Chili Fried Fish Sandwich

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Recipe Intro From cookjngmama

This Honey-Sriracha Hot Chili Fried Fish Sandwich brings serious heat and irresistible crunch to the table. Juicy panko-crusted cod fillets are glazed in a sticky-sweet blend of Red Gold Sriracha Hot Chili Sauce Ketchup and honey, stacked with cheddar cheese, homemade tartar sauce, and optional pickles on a buttery brioche bun. Whether you're craving a spicy dinner or a game-day sandwich with punch, this recipe delivers next-level comfort food energy.

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  • Recipe Card
Prep time: 20mins
Cook time: 35mins
Serves or Makes: 6 sandwiches

Recipe Card

ingredients

For the Tartar Sauce:

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup dill relish
  • 1/4 cup fresh dill, chopped
  • 2 tablespoons capers
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • Juice of 1 lemon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

ingredients

For the Honey-Sriracha Hot Chili Glaze:

ingredients

For the Breading Station:

  • 1/2 cup all-purpose flour
  • 3 tablespoons seasoning blend (e.g., Cajun or blackened seasoning), divided
  • 2 large eggs
  • 2 cups panko breadcrumbs

ingredients

For the Sandwich Assembly:

  • 6 cod fish fillets
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • Vegetable oil, for frying
  • 6 brioche buns
  • 6 slices sharp cheddar cheese
  • 12 pickle slices (optional)

Method

Make the Tartar Sauce:

  • Step 1

    In a bowl, combine mayonnaise, sour cream, dill relish, fresh dill, capers, Dijon mustard, Worcestershire sauce, lemon juice, salt, and black pepper. Stir until smooth and well combined. Chill until ready to use.

Make the Honey-Sriracha Sauce:

  • Step 1

    Melt butter in a small skillet over medium heat until golden and foamy. Remove from heat and whisk in Red Gold Sriracha Hot Chili Sauce Ketchup and honey. Set aside.

Prep the Breading Station:

  • Step 1

    Bowl 1: Flour + 1 tablespoon seasoning

  • Step 2

    Bowl 2: Whisked eggs

  • Step 3

    Bowl 3: Panko + remaining 2 tablespoons seasoning

Prep the Fish:

  • Step 1

    Pat cod fillets dry and season with garlic powder, salt, and pepper. Dredge in flour, then egg, then seasoned panko. Press to coat.

Fry the Fillets:

  • Step 1

    Heat vegetable oil to 350°F. Fry fillets for 4–5 minutes per side until golden brown. Drain on paper towels.

Glaze the Fish:

  • Step 1

    Brush or dip fried fillets in the honey-sriracha glaze.

Toast the Buns:

  • Step 1

    Toast brioche buns in a dry skillet until golden.

Assemble the Sandwiches:

  • Step 1

    Spread tartar sauce on bottom buns. Add cheese, glazed cod, more tartar sauce, and pickles if using. Close with the top bun.

Serve Immediately:

  • Step 1

    Serve hot with fries, slaw, or chips.