The Fish Sandwich from Jack in the Box features a tender, crispy battered fish fillet topped with tangy tartar sauce and shredded lettuce, all nestled within a soft, toasted sandwich bun for a satisfying blend of crunchy and savory flavors.
Equipments
- Deep fryer
- Tongs
- Sheet pan or tray
- Spatula
- Sandwich bun toaster or grill
- Spreader (for tartar sauce)
- Knife (for shredding lettuce, if not pre-shredded)
- Assembly station or clean workspace
Ingredients
- 8 oz (225g) white fish fillet (e.g., pollock or cod)
- 1 cup all-purpose flour
- 1 cup cold water
- 1 teaspoon baking powder
- 1 teaspoon salt
- Vegetable oil (for frying)
- 1/2 cup tartar sauce
- 1 cup shredded iceberg lettuce
- 2 sandwich buns
Ensure the white fish fillet you select is fresh and firm, preferably using pollock or cod for an authentic texture. The batter requires cold water to achieve the perfect crispy coating when deep-fried in vegetable oil heated to around 350degF (175degC). Shredded iceberg lettuce adds a refreshing crunch, so shred it finely if not pre-packaged to maintain the sandwich's signature texture. Use a soft, toasted sandwich bun to balance the crunchiness of the fish and lettuce, while evenly spreading the tangy tartar sauce enhances flavor consistency. Your Fish Sandwich from Jack in the Box copycat menu will capture the satisfying blend of crunchy and savory elements with these ingredient tips.
Instructions
- Preheat deep fryer with vegetable oil to 350°F (175°C).
- In a bowl, mix flour, baking powder, and salt.
- Slowly whisk in cold water to form a smooth batter.
- Pat fish fillets dry.
- Coat fish fillets in batter.
- Carefully lower battered fish fillets into hot oil using tongs.
- Fry fish fillets until golden brown and crispy, about 3–5 minutes.
- Remove fish fillets and drain on a sheet pan or tray lined with paper towels.
- Toast sandwich buns using a toaster or grill until lightly golden.
- Spread tartar sauce onto both top and bottom buns using a spreader.
- Place fried fish fillet onto the bottom bun.
- Evenly top fish fillet with shredded iceberg lettuce.
- Close sandwich with the top bun.
- Serve immediately.
Substitution
The Fish Sandwich from Jack in the Box copycat menu can be easily adapted if you can't find pollock or cod by using other flaky white fish like haddock or tilapia. You can substitute the tartar sauce with a homemade blend of mayonnaise, pickle relish, and lemon juice if you prefer a fresher taste or want to control ingredients. If a deep fryer isn't available, pan-frying the battered fish fillet in a skillet with enough oil to cover half the fillet will still yield a crispy exterior. Using a grill or pan to toast the sandwich buns enhances texture and prevents sogginess, so make sure your equipment is suitable for toasting. Your shredded lettuce can be swapped with finely chopped cabbage or coleslaw mix for added crunch and a slight flavor variation.
Tips
Ensure the oil temperature is accurately maintained at 350degF (175degC) to achieve the perfect crispy texture without oil absorption. Patting your fish fillets dry before battering helps the batter adhere better and results in a crispier crust. Use tongs to carefully lower and remove fish fillets, avoiding oil splashes for safety and even cooking. Spread tartar sauce evenly on both buns to balance flavors and keep your sandwich moist, while serving immediately preserves the crispness and freshness of your fish sandwich.
Nutritions
Your Fish Sandwich from Jack in the Box provides a good source of protein from the 8 oz white fish fillet, which is typically low in fat and calories. The batter and vegetable oil contribute to the sandwich's fat content, mainly from frying, while the tartar sauce adds additional fats and some sugars. Shredded iceberg lettuce enhances the sandwich by adding dietary fiber, vitamins A and K, and a refreshing crunch. The sandwich buns supply carbohydrates, completing the meal with energy-giving nutrients.
Storage
To store your Fish Sandwich from Jack in the Box, wrap the sandwich tightly in plastic wrap or aluminum foil to maintain freshness and prevent sogginess. Store it in the refrigerator at or below 40degF (4degC) and consume within 24 hours for optimal taste and texture. Avoid freezing, as this can compromise the crispy batter and fresh lettuce quality.
Variation or Alternatives
You can substitute the white fish fillet with tilapia or catfish for a different flavor profile. To enhance crispiness, add cornstarch to the batter mixture or try using sparkling water instead of cold water. Consider mixing some lemon zest or finely chopped pickles into the tartar sauce for extra tanginess. For a healthier variation, bake the battered fish fillets in the oven at 400degF (205degC) for 15-20 minutes instead of deep frying.
Allergies
The Fish Sandwich from Jack in the Box contains common allergens such as fish and wheat, which can trigger reactions in individuals with seafood or gluten sensitivities. The tartar sauce may also contain eggs and possible traces of dairy, posing risks for those with egg or milk allergies. You should always check ingredient labels and consult with restaurant staff if you have specific food allergies before consuming this sandwich.
Why this recipe?
The Fish Sandwich from Jack in the Box features a crispy, golden-battered fish fillet paired with tangy tartar sauce and fresh lettuce on a soft, toasted bun. Its balanced flavors and satisfying texture appeal to seafood lovers seeking a quick, flavorful meal option. You can recreate this iconic sandwich at home to customize ingredients for fresher quality and adjust seasoning to your preference. Making a copycat version allows you to enjoy a beloved fast-food classic while controlling portions and nutritional content.