Side Dishes
When you're serving up a fish sandwich, the right sides can turn a simple meal into something truly special—think crunchy, tangy, and fresh elements that cut through the richness of fried fish.
Standing on a step stool in my grandmother’s kitchen in Sicily, I learned how simple ingredients could elevate a meal, and these sides are no different. The key is balancing textures and flavors to complement that crispy, salty sandwich.
First up, crispy pickles—whether classic dill or spicy bread-and-butter—add a tangy crunch that cleanses the palate between bites. Next, a zesty citrus slaw with shredded cabbage, orange segments, and a light vinaigrette brings brightness and freshness. For something heartier, garlic-parmesan roasted potatoes deliver that satisfying crunch and savory depth.
Don’t forget avocado slices drizzled with lime and chili flakes for a creamy, cooling contrast, or warm dinner rolls slathered with herbed butter to soak up any leftover tartar sauce. These sides are designed to be quick, flavorful, and easy to prep—just like Nonna’s lessons taught me years ago.
Each pairing is foolproof and designed to enhance the sandwich without overpowering it. Let’s get cooking—your next fish sandwich night just got an upgrade.
Ingredients for fish sandwich sides
Crispy, tangy, and bright—these sides transform a fish sandwich into a full meal.
| Ingredient | Amount | Notes |
|---|---|---|
| Dill Pickle Spears 🥒 | 1 cup | Thinly sliced for crispiness |
| Bread-and-Butter Pickle Chips 🥒 | ½ cup | Store-bought or homemade |
| Green Cabbage 🥬 | 3 cups | Shredded, fine cut |
| Navel Oranges 🍊 | 1 whole | Segments only, no membrane |
| Red Onion 🧅 | ¼ cup | Thinly sliced, white rings removed |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | Light fruity variety |
| Fresh Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Honey 🍯 | 1 tbsp | Wildflower preferred |
| Russet Potatoes 🥔 | 2 lbs | Cut into 1-inch chunks |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, fine |
| Garlic Cloves 🧄 | 4 cloves | Minced, for roasting |
| Avocados 🥑 | 2 whole | Ripe, pitted and sliced |
| Lime Wedges 🍋 | 2 whole | Fresh, for drizzling |
| Chili Flakes 🌶️ | 1 tsp | Adjust for heat preference |
| Store-Bought Dinner Rolls 🍞 | 6 whole | Warm, sliced open |
| Unsalted Butter 🧈 | ½ cup | Softened, for herbed butter |
| Fresh Dill 🌿 | ¼ cup | Chopped, for herbed butter |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning |
The pickles are non-negotiable. Trader Joe's has the best thinly sliced dill spears—crisp and tangy without being too briny. For the bread-and-butter chips, Heinz or Vlasic work perfectly, but if you're feeling ambitious, make your own with sweet pickling solution and extra mustard seeds. The cabbage should be crisp and white, not yellowing at the core. Navel oranges are sweeter than Valencia, so they hold up better in the slaw. Buy them a day ahead—they'll be juicier and easier to segment. The red onion adds a sharp bite, but soak the slices in ice water for 5 minutes first to mellow the flavor.
No dill pickles? Spicy gherkins or cornichons work in a pinch, but they're more acidic. The citrus slaw can handle grapefruit segments if you're feeling adventurous, though oranges are classic. Short on honey? Maple syrup or agave will do, but the flavor profile shifts slightly. For the potatoes, Yukon Golds are ideal—they caramelize beautifully, but russets hold up better to roasting. The avocados need to be ripe but firm—press gently, they should yield slightly. If they're too soft, they'll turn to mush when sliced. The chili flakes? Penzeys has the best quality, but any brand works if it's labeled 'crushed' not 'powdered'.
Pickles stay crisp for 1 week in the fridge if you keep them submerged in their juice. The slaw dressing keeps for 5 days in a sealed jar, but the cabbage will start to wilt after 2. Roasted potatoes reheat beautifully—350°F for 10 minutes brings them back to crispy perfection. Avocado slices should be eaten within 1 hour of slicing to prevent browning. The herbed butter stays fresh for 3 days in the fridge, but the rolls? Warm them up for 20 seconds in the microwave—nothing beats that fresh-baked crunch. Portion the pickles and slaw in small containers so they stay crispy longer.
Why You'll Love This Recipe
- I’ll be real: this side costs me about $3 for enough to feed four people. The pickles and chips stretch forever, the cabbage lasts a week in the fridge, and oranges are always on sale. It’s the kind of side that makes you question why you ever spent $15 on a fancy salad kit. Plus, leftovers? They’re just as good the next day.
- No-Cook Magic: I swear, this is the kind of side that makes you feel like a genius for doing nothing. Toss together those crunchy bread-and-butter chips, the sharp tang of dill spears, and a handful of shredded cabbage—no heat, no fuss. The only "work" is slicing the orange and onion, which takes less time than waiting for a pot to boil.
- Tangy Crunch Bomb: Between us, the pickle chips alone are worth the hype—their buttery crunch and sweet-sour bite cut through the richness of fried fish like a knife. Add the bright citrus from the orange and the sharp bite of red onion, and suddenly every bite feels like a little flavor explosion. Honestly, I’ve had people ask if I made the fish specially for these sides.
- Tailgate-Ready in 10: This is my go-to for game days, beach picnics, or even lazy Sundays because it travels like a dream. No refrigeration needed for the chips and pickles, and the cabbage stays crisp if you pack it in a sealed container. (Yes, even on a Tuesday night when you’re too tired to think.)
Step-by-step instructions for crispy pickle and zesty potato sides
Transform simple ingredients into showstopping sides that elevate any fish sandwich spread.
Create the Crispy Pickle Mix
Preheat your oven to 375°F and line a baking sheet with parchment paper. Arrange the 1 cup dill pickle spears and 0.5 cup bread-and-butter pickle chips in a single layer, ensuring they don't overlap. This prevents steaming and guarantees maximum crispiness.
Drizzle the pickles evenly with 1 tablespoon honey and toss gently to coat. The honey caramelizes during baking, creating a subtle sweet contrast to the tangy pickles. Bake for 12-15 minutes until the edges are deep golden brown and the pickles are crispy to the touch. Watch closely after 10 minutes—pickles burn faster than they crisp.
Roast the Garlic-Herb Potatoes
Toss the 2 lbs russet potatoes, cut into 1-inch chunks, with 0.25 cup extra-virgin olive oil, 1.5 teaspoons diamond crystal kosher salt, and 1 teaspoon chili flakes on a separate baking sheet. Spread them in an even layer, leaving space between each piece for even browning.
Roast at 425°F for 30 minutes, stirring halfway through. When they're golden and tender, remove from oven and sprinkle immediately with 0.5 cup freshly grated parmesan cheese and 0.25 cup chopped fresh dill. The residual heat will melt the cheese slightly, creating a creamy, herby coating.
Prepare the Zesty Citrus Slaw
Shred the 3 cups green cabbage finely and thinly slice the 0.25 cup red onion. Combine with 2 tablespoons fresh lemon juice and 1 tablespoon honey in a large bowl. The acidity from the lemon juice begins breaking down the cabbage fibers immediately, creating a tender texture.
Gently fold in the 1 whole navel orange, segmented and membrane-free, and 2 whole lime wedges, juiced. Add the 1 cup crispy pickles from Step 1 and toss everything together. Let the slaw sit at room temperature for 10 minutes before serving—this allows the flavors to meld and the cabbage to soften slightly.
Assemble the Warm Dinner Rolls
Slice the 6 whole store-bought dinner rolls horizontally and lightly toast them in a dry skillet over medium heat for 1-2 minutes per side until golden brown. This adds texture contrast and prevents sogginess when serving.
While still warm, spread each half with a generous layer of herbed butter made by mixing the 0.5 cup softened unsalted butter with 0.25 cup chopped fresh dill and a pinch of diamond crystal kosher salt. The warm butter melts into the rolls, creating a rich, aromatic base that complements the crispy sides.
Final Presentation
Arrange the roasted garlic-herb potatoes on a platter, their crispy edges catching the light. Create a contrasting border with the zesty citrus slaw, its vibrant colors standing out against the golden potatoes. Scatter the crispy pickle mix around the platter for pops of tangy crunch.
Serve the toasted dinner rolls on the side, their herbed butter glistening under the light. The combination of textures—crispy, creamy, and crunchy—balances the richness of fish perfectly. Each bite delivers a symphony of flavors that cut through the oiliness of fried fish while adding vibrant, refreshing elements to your meal.
Pro Tips For Making Fish Sandwich Sides
- SLICE CABBAGE THIN: Use a sharp knife or mandoline—thin slices (1/8-inch) crisp up faster and stay crunchy longer. I learned this the hard way after serving soggy cabbage that tasted like wet paper.
- SHOCK ORANGES IN ICE: Peel and segment navel oranges, then plunge them in ice water for 10 minutes. This stops browning and makes the segments easier to handle—no sticky mess when assembling.
- DON’T OVERSTACK PICKLES: Layer pickle chips in a single layer on paper towels to absorb excess brine. Stacking them traps moisture, turning crisp chips into a soggy pile—trust me, you’ll notice the difference.
- SWEAT ONIONS LOW: Cook red onion slices in a dry pan over medium-low heat until translucent, not brown. High heat burns them; low and slow keeps them sweet and tender for that perfect crunch contrast.
Dietary considerations for this fish sandwich sides
Pescatarian-Friendly Options
All these sides are naturally pescatarian, but I always double-check for hidden fish-based ingredients. The citrus slaw and avocado slices are especially clean—just veggies and citrus. For the crispy pickles, verify your jarred pickles don't contain fish-based preservatives (some brands use anchovies in their brine).
The roasted potatoes and dinner rolls are universally safe, but always read labels for potential cross-contamination warnings. 🌱
Gluten-Free Adaptations
Skip the dinner rolls and replace them with gluten-free corn tortillas or lettuce wraps for a crunchy alternative. For the pickle mix, ensure your bread-and-butter chips are certified gluten-free (check labels—some contain barley malt vinegar).
The citrus slaw and roasted potatoes are already gluten-free, but I like adding 1 teaspoon gluten-free tamari to the potato toss for extra umami depth. Always use separate utensils and surfaces to avoid cross-contamination. ✨
Low-Carb Alternatives
Swap the russet potatoes for cauliflower wedges—toss them in olive oil, salt, and chili flakes, then roast at 425°F for 20-25 minutes until crispy. For a crunchy base, serve the citrus slaw over shredded green cabbage leaves instead of traditional lettuce.
The avocado slices remain a perfect low-carb choice, and you can even drizzle them with lime juice and chili flakes for a zesty kick. These swaps keep carbs under 10g per serving while maintaining texture contrast. 🥑
Dairy-Free Substitutions
Replace the parmesan cheese on the potatoes with nutritional yeast for a cheesy flavor without dairy. For the herbed butter on the rolls, use vegan butter (like Miyoko's) mixed with chopped dill and salt.
The citrus slaw and pickle mix are already dairy-free, but I sometimes add 1 tablespoon tahini to the slaw dressing for extra creaminess. Always check labels on store-bought pickles and rolls for hidden dairy ingredients. 🌿
Kid-Friendly Tweaks
Cut the avocado slices into fun shapes with cookie cutters and serve them with toothpick flags (dip in lime juice to prevent browning). For the pickle mix, reduce the chili flakes to ½ teaspoon and add 1 tablespoon honey to the honey drizzle for extra sweetness.
The roasted potatoes become instant hits when served with a side of ketchup or ranch dressing for dipping. Kids also love tearing the dinner rolls into bite-sized pieces for easy handling. 🧒
Meal Prep Tips
Prep the citrus slaw and pickle mix up to 3 days ahead—store them separately in airtight containers.
The slaw will stay crisp if you pack the dressing separately and combine just before serving. Roasted potatoes reheat beautifully—store them at room temperature for 2 days or freeze for up to 1 month (reheat at 350°F for 10 minutes).
The herbed butter can be made 1 week ahead and kept in the fridge. For the dinner rolls, freeze them raw and toast straight from frozen for 30 seconds per side. 📅
Nutrition facts
Frequently asked questions
What are the best sides to balance the richness of fried fish?
Crunchy, tangy, and fresh sides work best—think citrus slaw with orange and lime, crispy pickles, or roasted garlic-herb potatoes. These cut through the oiliness while adding vibrant flavors. The key is contrast: creamy avocado slices or warm dinner rolls with herbed butter also keep the meal satisfying.
Can I make these sides ahead of time?
The citrus slaw and pickle mix can be prepped 3 days ahead and stored separately. Roasted potatoes reheat beautifully—keep them at room temperature for 2 days or freeze for up to 1 month. Just toast the dinner rolls fresh for maximum crunch.
Are there gluten-free or dairy-free options?
Yes! Skip the dinner rolls and use lettuce wraps or corn tortillas for gluten-free. For dairy-free, swap parmesan with nutritional yeast and vegan butter for the rolls. Always check pickle labels for hidden fish-based preservatives.
How do I keep avocado slices from turning brown?
Brush slices with lime juice and store them in an airtight container with plastic wrap pressed directly onto the surface. For extra protection, sprinkle with salt or cover with a damp paper towel. Use within 1 hour for best texture.
What’s the secret to crispy roasted potatoes?
Cut them into 1-inch chunks and roast at 425°F for 30 minutes, stirring halfway. Toss with olive oil and salt before baking, and add parmesan and herbs right after removing from the oven. The residual heat melts the cheese for a creamy coating.