A large piece of battered, fried fish that hangs well over the bun, a Catholic Lenten staple that runs year-round. Church fish fries and old market counters both serve their own versions.

Pittsburgh's heavily Catholic, Eastern-European population made the Friday fish fry a fixture, especially during Lent, when parishes and fire halls battered and fried cod by the hundreds. The habit spread to year-round counters: Wholey's in the Strip District has fried its famous oversized fish sandwich for decades, and The Original Oyster House on Market Square has served fried fish since 1870. The sandwich is judged by how far the fish overhangs the bun.

Where to eat The Pittsburgh fish sandwich in Pittsburgh

3 editor picks for The Pittsburgh fish sandwich in Pittsburgh, ranked by editorial score. All Pittsburgh signature dishes · The Pittsburgh fish sandwich across every city.

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Make it at home

Serves 235 minEasy

Ingredients

  • 2 large cod or haddock fillets
  • 150g flour
  • 200ml cold lager or sparkling water
  • 1 tsp baking powder
  • Salt and pepper
  • Neutral oil for frying
  • 2 soft sandwich buns
  • Tartar sauce and lemon

Method

  1. Whisk the flour, baking powder, salt and pepper with the cold beer into a thick, smooth batter.
  2. Heat 5cm of oil in a deep pan to 180C (350F).
  3. Pat the fish dry, dip in batter and lower into the oil.
  4. Fry 5 to 7 minutes until deep golden and cooked through, turning once.
  5. Drain on a rack and season with salt.
  6. Serve on a soft bun with tartar sauce and a squeeze of lemon, letting the fish overhang the bread.

Editor tip. Keep the batter cold and the oil hot; that contrast gives the crisp, blistered crust.

Common allergens: Gluten, Fish.