RECIPE · GIANT GROUPER · MAIN

Fish Sandwich
with Tartar Sauce

It doesn't get any crispier or juicier than this. A golden-brown panko crust, creamy homemade tartar sauce, crisp lettuce and a lightly toasted, buttery brioche bun — the grouper stays wonderfully juicy inside while the coating provides the perfect crunch.

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Superior Taste Award 2026

  • Serves 2

  • Difficulty: Medium

  • Prep 30 min

  • Deep-Fried

  • Panko · Tartar Sauce

Ingredients:

  • 2 grouper loin portions, 150 g each (alternatively: fillets)
  • 2 brioche buns
  • 1 tbsp butter for toasting the buns
  • 2 tbsp mayonnaise
  • 80 g sour cream
  • 70 g panko breadcrumbs
  • 4 tbsp flour
  • 2 eggs
  • ½ onion, very finely diced
  • ½ bunch of chives, finely chopped
  • 1 tsp medium-hot mustard
  • 1 tbsp capers
  • 3 gherkins
  • 1 romaine lettuce heart, finely chopped
  • 1 tsp salt for the sauce and to season the fish
  • Freshly ground black pepper
  • 300 ml deep-frying oil

How to cook it:

  1. To make the tartar sauce, first mix 80 g sour cream and 2 tbsp mayonnaise in a bowl. Add 1 tsp mustard, the very finely diced onion, the chopped capers, the finely sliced gherkins and the finely chopped chives. Mash a hard-boiled egg with a fork and mix this into the sauce as well. Adding a tablespoon of gherkin brine and a tablespoon of caper brine gives the sauce a pleasantly fresh tang. Then season to taste with salt and freshly ground pepper and chill.

  2. Remove the skin from the grouper fillets. To do this, insert a sharp knife between the skin and the flesh and carefully cut through. The skin of the grouper is very firm, making it easy to remove. Then pat the fillets dry with kitchen paper and season generously with salt and pepper.

  3. To make the crispy coating, first coat the fish fillets in flour, then dip them in an egg beaten with a fork, and finally coat them all over with panko breadcrumbs.

  4. Heat the frying oil in a small saucepan and fry the breaded grouper fillets one by one until golden brown and crispy. Using a smaller saucepan means you need less oil and the fillets fry particularly evenly. After frying, leave them to drain briefly on kitchen paper.

  5. Cut the brioche buns in half and toast the cut surfaces in a frying pan with a little butter until golden brown. Top the bottom halves of the buns with finely chopped romaine lettuce and spread a generous amount of the sauce over them. Place the crispy fish fillets on top and finish with another portion of tartar sauce. Place the top half of the bun on top and serve the sandwich straight away.