Copycat Friendly’s Fishamajig® Sandwich Recipe (Easy Homemade Version)
If you’ve ever sat in a red booth at Friendly’s with a crispy Fishamajig® Sandwich in front of you, you know how comforting that first bite can be. The crunch of the fish, the soft toasted bread, that creamy, tangy tartar sauce… it’s simple, but it hits the spot every single time. Today I’m sharing my homemade copycat Friendly’s Fishamajig® Sandwich recipe so you can enjoy those same cozy diner vibes right at your kitchen table—no drive required.About Friendly’s and the Fishamajig® Sandwich
Friendly’s is a classic East Coast restaurant chain known for its family-friendly comfort food and big ice cream sundaes. If you grew up near one, you probably remember the smell of burgers on the grill, warm fries, and sweet ice cream drifting through the air. One of their cult-favorite menu items is the Fishamajig® Sandwich [Yes – trademarked].It’s usually made with:
Yield: 4 sandwiches
- Crispy, golden fried fish
- Melty cheese
- Soft toasted bread (often sourdough or thick white bread)
- A rich, tangy tartar sauce
- Crispy on the outside
- Soft and buttery inside
- Full of creamy, tangy, slightly salty flavor
Copycat Friendly’s Fishamajig® Sandwich (Homemade Version)
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| A homemade copycat of Friendly’s classic Fishamajig® sandwich, featuring a crispy golden fish fillet, melty cheese, and creamy tartar sauce on buttery toasted bread |
Prep Time: about 20 minutes
Cook Time: about 15 minutes
Total Time: about 35 minutes
Skill Level: Easy
Ingredients
For the Crispy Fish- 1 lb white fish fillets (cod, pollock, or haddock work well)
- 1 cup all-purpose flour
- 1 cup plain breadcrumbs (or panko for extra crunch)
- 2 large eggs
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- Oil for frying (about 2–3 cups, enough for a shallow fry in a large skillet)
- 1/2 cup mayonnaise
- 2 Tbsp sweet pickle relish (or dill relish if you prefer less sweet)
- 1 Tbsp finely chopped onion (or 1/2 tsp onion powder)
- 1 tsp lemon juice
- 1/4 tsp Dijon or yellow mustard (optional but nice)
- Pinch of salt and pepper, to taste
- 8 slices sturdy white bread or sourdough (Texas toast works great)
- 4 slices American cheese (or mild cheddar)
- 2–3 Tbsp softened butter (for toasting the bread)
Step-by-Step Instructions
1. Prep the Fish
1. Cut the fish: Pat the fish dry with paper towels. Cut into 4 pieces, roughly the size of your bread slices. Dry fish helps the coating stick better.2. Season: Sprinkle the fish on both sides with a little salt and pepper (from the amounts listed above).
2. Set Up the Breading Station
1. Flour bowl: In a shallow dish, combine the flour, 1/2 tsp salt, black pepper, garlic powder, onion powder, and paprika.2. Egg mixture: In a second shallow dish, whisk the eggs and milk together.
3. Breadcrumbs: Pour breadcrumbs into a third shallow dish.
You’ll go in this order: flour → egg → breadcrumbs.
3. Bread the Fish
1. Dredge one piece of fish in the seasoned flour. Shake off any extra.2. Dip into the egg mixture, letting extra drip off.
3. Press into the breadcrumbs, coating both sides well.
4. Place on a plate and repeat with the remaining fish.
5. Let the breaded fish rest for about 5–10 minutes. This helps the coating stick during frying.
4. Make the Tartar Sauce
1. In a small bowl, stir together mayonnaise, relish, onion, lemon juice, and mustard (if using).2. Season with a pinch of salt and pepper.
3. Taste and adjust—add more lemon for brightness, more relish for sweetness.
4. Chill in the fridge while you cook the fish.
5. Fry the Fish Safely
Food safety matters, especially with seafood and hot oil.1. Heat the oil: Pour 2–3 cups of oil into a large, deep skillet or Dutch oven. Heat over medium to medium-high until it reaches about 350°F.
- If you don’t have a thermometer, drop in a small pinch of breadcrumb—if it sizzles right away and slowly turns golden, it’s ready.
2. Cook the fish: Gently lay the breaded fish pieces into the hot oil. Don’t overcrowd the pan.
3. Fry 3–4 minutes per side, or until golden brown and crispy.
4. Check doneness: The internal temperature of the fish should reach at least 145°F (use a meat thermometer if you have one). The fish should be opaque and flake easily with a fork.
5. Transfer cooked fish to a plate lined with paper towels to drain extra oil.
6. Toast the Bread with Cheese
1. Butter the bread: Spread a thin layer of softened butter on one side of each slice of bread.2. Grill like a grilled cheese: Heat a skillet over medium heat. Place bread slices butter-side down.
3. Add a slice of American cheese to half the bread slices. Toast until the bottoms are golden and the cheese begins to melt.
4. If your bread is browning too fast, lower the heat slightly.
7. Assemble the Fishamajig®-Style Sandwich
1. On the non-cheese slices (still warm in the pan or on a cutting board), spread a generous spoonful of tartar sauce.2. Place a crispy fish fillet on top of the tartar sauce.
3. Top with the cheesy toasted slice of bread, cheese side facing the fish.
4. Press gently, slice in half if you like, and serve right away while everything is hot and melty.
Approximate Nutrition (Per Sandwich)
These numbers are estimates and will vary based on brands and exact amounts used.- Calories: ~650–700
- Protein: ~30 g
- Carbohydrates: ~55 g
- Fat: ~32–36 g
- Fiber: ~2–3 g
- Sodium: ~1,200–1,400 mg
Super Simple Version (Air Fryer & Pantry Swaps)
Need this to be even easier on a busy weeknight? Here are a few shortcuts that keep the spirit of the Friendly’s Fishamajig® Sandwich while saving time.Air Fryer Fishamajig®-Style Sandwich
What you’ll change:- Use frozen breaded fish fillets (like breaded cod or fish sticks).
- Cook them in the air fryer instead of frying in oil.
- Preheat the air fryer to 375°F.
- Place frozen breaded fish fillets in a single layer.
- Air fry 8–12 minutes, flipping halfway, until crispy and the internal temperature reaches 145°F.
- Toast your bread in a skillet with butter and melt the cheese as in the main recipe.
- Stir together the tartar sauce and assemble.
Pantry-Friendly Swaps
- No relish? Use chopped pickles plus a pinch of sugar.
- No fresh onion? Use 1/2 tsp onion powder.
- No lemon? A small splash of vinegar (white or apple cider) works in a pinch.
- No American cheese? Use mild cheddar, Colby, or even provolone for a creamier melt.
Allergy & Diet-Friendly Modifications
Everyone should be able to enjoy a cozy fish sandwich. Here are ways to adjust for common allergies and preferences.Gluten-Free Version
- Use gluten-free bread in place of regular bread.
- Swap the flour for a gluten-free all-purpose blend.
- Use gluten-free breadcrumbs or crushed gluten-free cornflakes.
- Double-check your relish and mustard labels for hidden gluten.
Dairy-Free Version
- Use dairy-free cheese slices or skip the cheese entirely.
- Use dairy-free butter spread or light olive oil for toasting the bread.
- Use egg-free, dairy-free mayo in the tartar sauce if needed.
Pescatarian / “Lighter” Option
- Air fry the fish instead of deep frying to cut fat.
- Use light mayonnaise or Greek yogurt (if you tolerate dairy) in the tartar sauce.
- Serve on whole wheat bread for extra fiber.
Fully Egg-Free Option
- Use an egg-free mayo in the tartar sauce.
- For breading, use a slurry of 1 Tbsp cornstarch + 2–3 Tbsp water instead of egg, or use a dairy-free milk + a little flour to create a sticky coating.
Tips for the Best Friendly’s-Style Fish Sandwich at Home
- Dry your fish well: This keeps the coating from sliding off.
- Don’t rush the oil heating: Oil that’s too cool makes greasy fish. Aim for about 350°F.
- Let the fish rest after breading: Even 10 minutes helps the crust stay on.
- Use soft, sturdy bread: Texas toast, sourdough, or thick white bread holds up best.
- Serve right away: The contrast of hot, crispy fish with creamy tartar and warm melty cheese is what makes this sandwich feel restaurant-worthy.
How to Serve and Store
Serving Ideas- Classic diner style with fries and coleslaw
- With a simple green salad for a lighter plate
- Cut into halves or quarters for game day or party platters
- Store cooked fish separately from bread in an airtight container in the fridge for up to 2 days.
- Reheat fish in the oven or air fryer at 350°F until hot and crisp—avoid the microwave if you can; it makes the coating soggy.
- Assemble fresh with new toasted bread and tartar sauce for best texture.
Try This Copycat Fishamajig® Sandwich and Share Your Thoughts
If Friendly’s was part of your childhood, making this copycat Fishamajig® Sandwich at home is a fun way to bring back those memories. And if you’ve never had the original, this is still a delicious, cozy fish sandwich that’s easy enough for a weeknight dinner. I’d love to know:- Did you grow up going to Friendly’s?
- What did you change in the recipe to make it your own?
Disclaimers
This recipe is a homemade copycat-style version of the Friendly’s Fishamajig® Sandwich. Fishamajig® and any related names are trademarks of their respective owners. This recipe is not endorsed by, sponsored by, or affiliated with Friendly’s or its parent companies in any way. All flavors and methods here are based on personal cooking experience, general knowledge of similar dishes, and publicly available information. No proprietary or secret restaurant recipes are used or claimed.
Affiliate Disclaimer: Simply Copycat Recipes is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, we may earn from qualifying purchases when you click on links from our site and make a purchase, at no additional cost to you.
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