This Crispy Fish Sandwich with Sriracha Mayo is an easy weeknight meal that's loaded with flavor. Crispy, beer-battered fillets are nestled on a toasted bun and topped with a creamy sriracha mayonnaise. Fast, fresh, and simple to make, this easy dinner is ready in less than 30 minutes!

4 Gorton's Beer Battered Crispy Fillets (from am 18.2 ounce bag)

1 bun, sliced

3 tablespoons mayonnaise

2 teaspoons sriracha sauce

Fresh lettuce and tomato slices, for garnish

Preheat oven to 425F.
Arrange 4 Gorton's Beer Battered Crispy Fillets on a baking pan. Cook for 23-25 minutes, flipping after 14 minutes.
While fillets are cooking, add mayonnaise and sriracha sauce to a small bowl. Stir to combine and set aside. If needed, add more sriracha sauce to your liking.
Add sliced bun, cut side up, to a small baking pan and broil on medium for 2 minutes, or until lightly toasted.
Add lettuce, tomato, and Gorton's Beer Battered Crispy Fillets to bottom of bun.
Drizzle sriracha mayo on top. Top with second bun slice.
Enjoy!