Fried-fish sandwiches have a long history around our area, from city carryouts to Mid-Atlantic seafood houses. But this summer they’re popping up in more places—and in more highbrow incarnations—than ever. Six we love:
1. The DC Classic
Whiting sandwich at Horace and Dickie’s
6912 Fourth St., NW; 5601 Allentown Rd., Camp Springs
The original H Street institution closed last year, but you’ll still find giant, crunchy-crusted filets of whiting heaped atop a little slice of white bread at these spinoffs run by founder Dickie Shannon’s family. Grab some hot sauce and get to it.
2. The Slider
“Filet-o-fish” at Itty Bitty Sandwich City
2001 18th St., NW
McD’s serves as the inspiration for the puck-size creations at this sandwich pop-up out the Imperial in Adams Morgan. Some major differences: a slug of IPA in the batter, wild-caught cod instead of pollock, and no American cheese.
3. The Mid-Atlantic Classic
Crispy fish at the Tavern at Ivy City Smokehouse
1356 Otis St., NE
The structure is simple—lettuce, tomato, tartar sauce—and the main elements are purely local: flaky blue catfish from the Chesapeake and a Lyon Bakery brioche bun.
4. The Crunchified Version
Cornmeal-crusted-fish sandwich at Pennyroyal Station
3310 Rhode Island Ave., Mount Rainier
The best thing about the sandwich at Jesse Miller’s eight-month-old Mount Rainier hangout is its bite, thanks to cornmeal-battered fluke, chunky housemade pickles, and toasted white bread. Also, tangy rémoulade and a dose of Mexican hot sauce.
5. The Fancy Filet-O-Fish Riff
“Fish filet” at Moon Rabbit
801 Wharf St., SW
One of the tastiest appetizers in the city right now is this Wharf restaurant’s Vietnamese-accented homage to the golden-fried McDonald’s sandwich. Panko-crusted catfish is scented with lemongrass and turmeric, finished with smoked-dill tartar and iceberg lettuce, and set inside a curry-milk bun.
6. The Secret Sando
Fried-dogfish sandwich at District Fishwife
1309 Fifth St., NE
The stackup of freshly fried dogfish, lemon mayo, pickles, lettuce, and tomato was once a fixture on this Union Market seafood counter’s menu. Now it’s only for those in the know: off-menu but always available. You’re welcome.
This article appears in the July 2021 issue of Washingtonian.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
