Description
This Baked Fish Fillet Sandwich features crispy breaded cod fillets baked to perfection, served on soft toasted buns with fresh lettuce and creamy homemade tartar sauce. A healthier alternative to fried fish sandwiches, this recipe combines simple ingredients with easy baking techniques for a delicious meal any day of the week.
Ingredients
Scale
Tartar Sauce
- 1/4 cup mayonnaise
- 2 tablespoons chopped dill pickle
- 1 teaspoon Dijon mustard
- 2 teaspoons lemon juice
Fish and Breading
- 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
Sandwich Assembly
- 8 pieces butter or romaine lettuce
- 4 soft buns or rolls
Instructions
- Preheat and Prepare: Preheat your oven to 425ºF and lightly grease a sheet pan to prevent sticking.
- Portion the Fish: Cut the cod into 4 even pieces if not already portioned to ensure uniform cooking.
- Prepare Breadcrumb Mixture: Place the panko breadcrumbs in a bowl, drizzle with olive oil, and mix thoroughly to distribute the oil evenly among the crumbs.
- Whisk the Eggs: In a separate bowl, whisk the eggs until smooth and combined.
- Mix the Flour Coating: In another bowl, combine the flour, dried dill, and kosher salt, mixing well to incorporate all ingredients.
- Bread the Fish: Set your three bowls in a line: flour mixture first, then eggs, then panko breadcrumbs. Dredge each fish piece first in the flour mixture, coating evenly. Next, dip into the whisked eggs, allowing excess to drip off. Finally, press the fish into the panko mixture thoroughly, turning it multiple times to ensure an even breadcrumb coating. Transfer the breaded fish to the greased sheet pan. Repeat with all fillets.
- Bake the Fish: Place the sheet pan in the oven and bake the fish for 10 to 12 minutes, or until the internal temperature reaches 145ºF and the fish flakes easily with a fork.
- Prepare Tartar Sauce: While the fish bakes, combine mayonnaise, chopped dill pickle, Dijon mustard, and lemon juice in a bowl. Mix well to create a creamy tartar sauce.
- Toast the Buns: When the fish is done, let it rest briefly. Change the oven setting to high broil. Place the buns cut side up on a clean sheet pan and toast under the broiler for about 2 minutes, watching closely to prevent burning.
- Assemble the Sandwiches: Remove the buns from the oven. Place two pieces of lettuce on each bottom bun, add a breaded fish fillet on top, then spread tartar sauce on the top bun before placing it on the sandwich. Serve immediately for best texture and flavor.
Notes
- Use fresh cod or any firm white fish for best results.
- Press breadcrumbs firmly onto the fish to ensure a crispy coating after baking.
- Keep an eye on the buns while broiling to avoid burning.
- You can substitute mayonnaise with a light or vegan alternative to adjust dietary preferences.
- Check internal temperature with a thermometer to prevent under or overcooking the fish.
