CA Buffalo Crunch Fish Sandwich

Bold, crunchy, and built for craveability, our Fully Cooked Crispy Panko Breaded Pollock Sandwich Portion brings premium seafood flair to a modern comfort classic. The extra-crispy panko crumb delivers an irresistible shatter with every bite, while its fully cooked convenience gives operators rock-solid consistency and fast, worry-free execution. Stacked on a buttery brioche bun with cool Bibb lettuce, drenched in a house-made tangy buffalo sauce with blue cheese, and crowned with scratch-fried crunchy onions, this sandwich strikes the perfect balance of heat, texture, and indulgence. Paired with sweet potato fries for a pop of sweet-savory contrast, this Buffalo Crunch Fish Sandwich is a standout menu hero that turns simple prep into unforgettable flavor.

Serves: 15

Prep time: 15 minutes

Cook time: 2.5-10 minutes

Ingredients

Preparation

15 ea Panko Breaded Pollock Square
15 ea Brioche Bun
2 head Boston Bibb Lettuce
1.4 kg Frozen Sweet Potato Fries

Tangy Buffalo Sauce

325 mL Frank's Red Hot Sauce
227 g Unsalted Butter (cold)
44 mL Distilled White Vinegar
2.5 mL Worcestershire Sauce
2.8 g Cayenne (pepper)
1 g Garlic Powder
1.5 g Salt

Blue Cheese Dressing

177 mL Mayo
118 mL Sour Cream
59 mL Buttermilk
10 mL Vinegar
5 mL Worcestershire Sauce
4.5 g Garlic (Granules)
4 g Sugar
4 g Salt (coarse)
1.5 g Ground Black Pepper (cracked)
43 g Blue Cheese, crumbled

Crunchy Fried Onions

454 g Onion
15 g Flour
7 g Corn Starch

Tips from the chef: Operational Execution- Because the sandwich portion is fully cooked, treat it like a crisping step rather than a cooking step. Fry or bake just long enough to activate the extra-crispy panko crumb—typically 3–4 minutes in the fryer or 8–10 minutes in a convection oven—to achieve maximum crunch without overbrowning. Product Versatility- This portion is sized perfectly for sandwiches, but its shape and crispy texture make it ideal for other builds as well: slice it into strips for premium salads, layer it on top of mac and cheese for an elevated entrée, or serve it as a standalone “crispy fish cutlet” plate with two sides. Quality Optimization- For the best texture, avoid stacking portions in hotel pans or on trays after crisping. Instead, hold them on a rack to maintain airflow—this preserves the signature panko crunch and prevents steam from softening the coating during busy service windows.

Prepare the Panko Breaded Pollock Square according to the package instructions.
Add all of the ingredients except the butter to a small saucepan and warm on a low-med setting. Slowly whisk in the cold butter, 1-2 tbsp at a time, until butter is melted fully and incorporated. Remove from direct head and reserve warm for serving.
Add ingredients to a medium bowl, whisk ingredients together, and reserve in the fridge covered until you assemble the sandwiches.
Thinly slice the onion on a mandolin, add to a bowl with flour, corn starch, mix well ensuring onions are well coated. Shake off excess flour and deep fry @ 350°F for 2 minutes (until golden brown). Once cooked, remove from the fryer and hold on a rack or paper towels. Season with a pinch of salt.
Toast the Brioche Bun. On the bottom bun, place a piece or two of lettuce, add a Panko Breaded Pollock Square, top with blue cheese dressing, drizzle with tangy buffalo sauce and fried onions, and finish with the top bun. Serve with sweet potato fries or your preferred side.