Wendy’s Crispy Panko Fish

My favorite sandwich this Spring is definitely Wendy’s Crispy Panko Fish. While it’s priced at a steep $7.28 for the sandwich alone in NY city, it’s much more affordable at $4.68 in Suffolk County, which is about 30 miles into Long Island. It’s unclear why there’s such a significant price difference, perhaps someone can shed some light on the matter (Comment Below. :point_down:)

Speaking of Wendy’s Crispy Panko Fish sandwich, have you ever wondered how to make the perfect panko crust at home? Well, look no further, because I’ve got a fantastic recipe that’s easy to follow and produces delicious similar results.

Panko is a type of Japanese breadcrumb that is known for its airy, light and crispy texture that elevates any dish it is added to. Here’s how to make panko at home:

Panko Crumbs

  • 4-5 slices of white bread (preferably a day or two old)
  • Salt
  • Pepper
  • Optional seasonings (such as garlic powder, onion powder, paprika, or herbs)


  1. Preheat your oven to 300°F (150°C).
  2. Cut the crusts off the bread and discard them.
  3. Cut the bread slices into small pieces and place them in a food processor. Pulse the bread until it forms coarse crumbs.
  4. Spread the breadcrumbs out in a thin layer on a baking sheet lined with parchment paper.
  5. Season the breadcrumbs with salt, pepper, and any other seasonings you’d like to add.
  6. Bake the breadcrumbs in the preheated oven for 10-15 minutes, or until they are dry and lightly golden in color.
  7. Let the breadcrumbs cool completely, then transfer them to a resealable plastic bag or airtight container.
  8. Use the panko breadcrumbs as desired in the following recipe.


  • For extra crispy panko, you can toast the breadcrumbs under the broiler for a minute or two before using them in your recipe.
  • You can also use a rolling pin to crush the bread into crumbs instead of a food processor.
  • Store your homemade panko in an airtight container at room temperature for up to 1-2 weeks.

Wendy’s Crispy Panko Fish Copycat Recipe


  • 4 Wild-Caught Alaskan Pollock fillets
  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • Salt and pepper, to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Vegetable oil, for frying
  • 4 premium buns
  • 4 slices of American cheese
  • Lettuce leaves
  • Pickle slices
  • Creamy dill tartar sauce (see recipe below)


  1. Season the Wild-Caught Alaskan Pollock fillets with salt, pepper, garlic powder, and paprika.
  2. Place the flour in a shallow dish, the beaten eggs in another dish, and the panko breadcrumbs in a third dish.
  3. Dredge each fish fillet in the flour, shaking off any excess. Dip the fish fillets in the beaten eggs, then coat them in the panko breadcrumbs, pressing the breadcrumbs onto the fish to help them adhere.
  4. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the fish fillets to the skillet (you may need to do this in batches).
  5. Fry the fish fillets for about 2-3 minutes per side, or until they are golden brown and crispy. Use a slotted spoon or spatula to transfer the cooked fish fillets to a paper towel-lined plate to drain off any excess oil.
  6. To assemble the sandwiches, toast the premium buns and spread a generous amount of creamy dill tartar sauce on each half. Add a Wild-Caught Alaskan Pollock fillet to each bun, and top with a slice of American cheese, lettuce leaves, and pickle slices.

Serve the fish sandwiches hot.

Creamy Dill Tartar Sauce:

  • 1/2 cup mayonnaise
  • 2 tablespoons chopped dill pickles
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon capers, drained and chopped
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste


  1. In a small bowl, combine the mayonnaise, chopped dill pickles, fresh dill, capers, and lemon juice.
  2. Season the sauce with salt and pepper to taste, and mix until well combined.
  3. Cover and refrigerate until ready to use.

Until Next Time… Be Well!

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