If you find fried fish sandwiches to be a little lackluster, that can easily be remedied. Try one of these delicious toppings to add flavor and texture.

Danny Garcia, reigning champion of “Top Chef” and the executive chef at Time and Tide restaurant in New York City, stops by ...

There are few things better than a fried fish sandwich served with coleslaw and tartar sauce on a sunny summer day at the beach. Andrew Zimmern's favorite is the fresh-tasting fish taco torta at ...

Shrimp, mackerel, catfish, crab and oysters are just a handful of seafood we love putting on sandwiches. Classic shrimp po'boys are a New Orleans favorite and are easy to whip up—crispy fried ...

Modestly sized sandwiches ($5 to $10), soups ($4.50), and salads ($5 to $10) compose the bulk of the menu, but their low cost makes mixing and matching affordable.

Cut the fish fillets in half lengthwise and evenly layer them on top of the arugula and pickles. Sandwich with the other piece of baguette, cut into quarters, and serve with the remaining half of ...

Transfer the fish to a plate. Press each filet into the panko and transfer to a toasted roll. Top with lettuce and tomato, close the sandwiches and serve.

Small Fry, located in the Atlanta Dairies development, serves what co-owner Omar Ferrer calls “fat kid food” — fried handhelds, baskets, shoestring fries — with an Italian bent. And Mother’s Best, ...