Active Time

　　30 minutes

　　Total Time

　　30 minutes

　　This recipe has all the makings for your new favorite classic fish sandwich: Crispy fried white flounder fillets enveloped in two thick slices of white bread, piled high with iceberg lettuce, pickles, onions, and of course, potato chips.

　　

Ingredients

Makes 4

　　1 small red onion, thinly sliced into rounds

　　4 oz. bread-and-butter pickles, plus ½ cup brine

　　¾ cup mayonnaise

　　⅓ cup chopped dill

　　2 tsp. hot sauce

　　1 tsp. freshly ground black pepper

　　2 tsp. fresh lemon juice, plus wedges for serving

　　1 Tbsp. kosher salt, divided

　　2 large eggs, lightly beaten

　　1½ cups panko (Japanese breadcrumbs)

　　½ cup all-purpose flour

　　2 flounder fillets (about ⅔ lb. total), cut in half crosswise on a diagonal

　　⅔ cup vegetable oil

　　3 cups shredded iceberg lettuce

　　8 slices Pullman bread

　　1 cup potato chips, plus more for serving

　　

Step 1

Combine onion, pickles, and pickle brine in a small bowl.

　　

Step 2

Mix mayonnaise, dill, hot sauce, pepper, 2 tsp. lemon juice, and ½ tsp. salt in another small bowl.

　　

Step 3

Place eggs, panko, and flour in 3 separate shallow medium bowls. Season each fish fillet with ½ tsp. salt. Working one at a time, dredge fish in flour, shaking off excess. Coat evenly with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere. Transfer fish to a plate.

　　

Step 4

Heat oil in a large skillet over medium. Cook fish until breading is golden brown and cooked through, 2–3 minutes per side. Transfer fish to a paper towel-lined plate. Season fillets with ½ tsp. salt total.

　　

Step 5

Spread 1 heaping Tbsp. mayonnaise mixture on one side of each slice of bread. Pile each bottom slice with ¾ cup lettuce, 1 fish fillet, a small handful of potato chips, and ¼ cup onion mixture. Close sandwich with second slice of bread, mayo side down, and push down lightly to crush potato chips. Transfer to a platter. Repeat with remaining sandwiches. Serve with lemon wedges and more potato chips alongside.

　　

Step 6

Do Ahead: Pickled onions and dill sauce can be made 1 day ahead. Cover and chill.