This Baked Fish Sandwich is crispy, delicious, and a great healthier option for mealtime. Ready to rival any classic fish sandwich this is ready to go in 30 minutes and includes a quick homemade tartar sauce recipe!
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Crispy Baked Fish Fillet Sandwich: A Healthier Twist on a Classic
I love fish sandwiches. Not only me, my whole family loves them! It was actually my husbands idea to make a baked fish sandwich version for the blog. After this suggestion from him I literally got the ingredients from the grocery store the next day because I was so excited.
I figured a traditional breadcrumb breading would work great on a hearty white fish like cod or halibut. With a few quick tweaks, like adding dill to the flour these sandwiches were ready to go in 30 minutes. Which means I could have these done faster than if my husband drove to McDonalds, sat in line, ordered fillet-o-fishes, waited for the food, and drove it home!
If you love fish as much as I do you should also check out my Glazed Honey Garlic Salmon Bites or try this Nobu Black Cod Recipe.
Baking vs. Frying: A Healthier Option
When it comes to enjoying a crispy fish fillet sandwich, the traditional method involves deep frying. However, I opted for a healthier twist by baking the fish fillets instead. Baking offers several advantages over frying – it reduces the amount of oil used in cooking, making the dish lighter on the calories and better for your heart.
Baking also helps to retain the natural flavors of the fish while creating a golden and crunchy exterior. The result is a sandwich that’s not only delicious but also allows you to savor the taste of the fish without overpowering it with oil. Plus, the baking process is incredibly simple and efficient, making this recipe perfect for a quick and wholesome meal. Not to mention I love opting for recipes where I don’t have to stand over the stove getting splattered by oil!
Ingredients
- Cod – Or other white fish like halibut or pollock. Fresh fish works best but you can use easily use previously frozen fish.
- Panko Breadcrumbs – Or known as Japanese style breadcrumbs.
- Olive Oil – Just a little bit to help brown the breadcrumbs.
- All Purpose Flour – If needed you can substitute a gluten-free flour here, you would also need to use gluten-free buns and breadcrumbs to make this sandwich gluten-free.
- Dried Dill – To add a touch of flavor to the sandwich, you could also substitute old bay seasoning for a slightly different taste.
- Kosher Salt – Or Sea Salt. If you are using table salt, half the amount.
- Eggs – Two large eggs for breading the fish.
- Lettuce – Butter or romaine lettuce is what I would suggest. You could also use a handful of mixed greens or some iceberg lettuce here as well.
- Soft Buns or Rolls – Something soft works best, you could use anyhting from hamburger buns to soft brioche buns.
For the Tartar Sauce:
- Mayonnaise – A full fat version is going to have the best flavor.
- Chopped Dill Pickle – I suggest chopping up a few dill pickle slices or a spear or two rather than using a sweet relish (but you could use a relish if you wanted).
- Dijon Mustard – Just a touch for flavor.
- Lemon Juice – And of course some fresh lemon juice for flavor and texture.
For a complete detailed list of the ingredients continue towards the bottom of the page.
Instructions
Preheat and Prepare
Preheat the oven to 425º F and lightly grease a sheet pan.
Cut the cod into 4 even pieces if not already portioned.
Breading the Fish
In a bowl or shallow dish, combine panko breadcrumbs with olive oil.
Whisk eggs in a separate bowl or shallow dish.
In another bowl or shallow dish, mix flour, dried dill, and kosher salt.
Dredge fish in flour, then egg, and coat with breadcrumbs, pressing firmly. Really make sure that you press the breadcrumbs into the fish (gently) so that the breadcrumbs stick. Repeat for all pieces.
Baking the Fish
Transfer breaded fish to the prepared sheet pan.
Bake for 10-12 minutes until the internal temperature reaches 145ºF or the fish is flakey and golden brown.
Tartar Sauce
While the fish bakes, mix mayo, chopped pickle, Dijon mustard, and lemon juice in a bowl to prepare the tartar sauce. Taste and adjust anything to your liking like adding salt, black pepper, more lemon juice, or perhaps even a pinch of dried dill or fresh dill.
Toasting Buns
Allow the fish to rest.
Switch the oven to broil (high) and toast the buns for about 2-3 minutes, ensuring they don’t burn.
Assembling the Sandwich
Place 2 pieces of lettuce on the bottom half of each bun.
Top with the baked fish.
Slather the top bun with tartar sauce and place it on top of the fish.
Serve Immediately
Enjoy the crispy baked fish sandwich right away.
tips, tricks and questions
For best results while breading:
Use a ‘dry ingredient’ hand and a ‘wet ingredient’ hand for efficient breading. This is a simple method to keep your fingers from getting breaded along with the fish. For example I use my right hand for the flour and breadcrumbs which are the dry ingredients and my left hand for the fish and egg which are the wet ingredients.
Can I use a different type of fish for this recipe? What is the best fish for sandwiches?
Yes you can use many different types of fish. Really you can use any white fish for this recipe. Some of the more popular fishes to use for sandwiches are cod, haddock, and pollock.
What are some suitable side dishes to serve with this sandwich?
I like to serve this sandwich with fries. If times permits I like to make my sweet potato wedges or air fryer home fries, otherwise I will grab a bag of frozen fries from the store to make.
Can I make the tartar sauce ahead of time?
Absolutely. Just keep it in an airtight container in the fridge for storing. The tartar sauce should make just the exact amount for the 4 sandwiches.
Is it possible to freeze the breaded fish for later use?
Yes, just be careful about reheating. Only the oven or airfryer will work, otherwise it will get mushy.
Should a fish sandwich have cheese?
My personal opinion is no BUT if you think so feel free to add a slice of cheddar or american cheese.
If you like this Baked Fish Sandwich Recipe you might also like:
Baked Fish Fillet Sandwich
Wonderfully crispy you will never guess that this fish fillet sandwich is baked and not fried! With easy homemade tartar sauce this is a meal that is hard to resist.
Ingredients
- 1 pound cod or other white fish
- 1 cup panko breadcrumbs
- 1 teaspoon olive oil
- 1/4 cup all purpose flour
- 1/2 teaspoon dried dill
- 1/2 teaspoon kosher salt
- 2 eggs
- 8 pieces butter or romaine lettuce
- 4 soft buns or rolls
For the Tartar Sauce:
- 1/4 cup mayo
- 2 tablespoons chopped dill pickle
- 1 teaspoons Dijon mustard
- 2 teaspoons lemon juice
Instructions
- Preheat the oven to 425º F. Lightly grease a sheet pan.
- Carefully cut the fish into 4 even pieces, if it is not already portioned.
- To prepare the fish to be breaded you will add the panko bread crumbs to a bowl or dish. Drizzle on the 1 teaspoon of olive oil and mix to combine the oil into the breadcrumbs the best you can.
- Next add the eggs to a bowl or dish and whisk together.
- Add the flour to a bowl or dish and add the dried dill and kosher salt, mix well.
- Take these three bowls and line them up first the flour, then the egg, and have the bread crumbs last. Working one piece of fish at a time dredge the fish in the flour until coated. Next dredge the flour coated fish in the egg so it is fully covered, let any excess egg drip off. Now add the egg coated fish to the panko bread crumbs, add it to the bowl and really press the breadcrumbs into the fish, turning the fish over multiple times so that is is fully covered in the bread crumbs, pressing lightly to ensure the breadcrumbs stick. Transfer the breaded fish to the sheet pan. Repeat with the remaining pieces of fish.
- Transfer the sheet pan with the fish to the oven. Cook 10 to 12 minutes until the internal temperature of the fish is 145ºF or the fish is flakey.
- While the fish is cooking make the tartar sauce. In a bowl add the mayonnaise, chopped pickle, dijon mustard, and lemon juice. Mix well to combine.
- Once the fish is done. Set the fish aside to rest for a few minutes while you turn the oven to broil (high). Add the buns to a clean sheet pan open with the cut sides faced up. Transfer to the oven and toast about 2 minutes. Keep an eye to make sure they don't burn, you just want it toasted.
- Remove the buns from the oven and add 2 pieces of lettuce to each. Add the fish on top of the lettuce. Take the top bun and slather with tartar sauce before placing on top of the fish. Serve immediately.
Notes
For step 6 please note that this process works best if you have a 'dry ingredient' hand and a 'wet ingredient' hand. For example I only use my right hand to handle the flour and breadcrumbs while I only use my left hand to touch the wet fish and the eggs. By doing this it keeps your fingers from getting breaded like the fish.
Feel free to use a pickle relish for the tartar sauce instead of chopped dill pickles. I find I prefer the chopped pickles because they are less sweet but if you prefer a sweeter taste use pickle relish instead.
Nutrition Information:
Yield:
4Serving Size:
1 fish sandwich with tartar sauceAmount Per Serving: Calories: 680Total Fat: 41gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 222mgSodium: 970mgCarbohydrates: 40gFiber: 3gSugar: 3gProtein: 37g
Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.
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