Best Fish Sandwich.
Oven-fried panko crusted haddock topped with cheddar cheese on a brioche bun with crunchy lettuce, creamy tartar sauce and bread and butter pickles. This is basically a filet-o-fish, but soooo much better than the filet-o-fish we all know. This fish sandwich is perfect for weeknight dinners. Serve alongside some homemade thick-cut baked fries for a hearty meal or go a bit lighter with a green salad.
What kind of fish should I use for this fish sandwich?
We used haddock in this recipe, which is a mild, just slightly sweet, flaky fish that’s often used in fish and chips. But you can use any mild flaky white fish – cod, tilapia, pollock, grouper, bass or halibut. Depending on the thickness of the fish you choose, adjust the cooking time. The haddock filets used here were relatively thin.
How do I make this sandwich?
- First, you’ll pat the fish dry with paper towels. Then, dredge the pieces of haddock or other white fish into flour (I used a mixture of whole wheat and almond), egg and then panko crumbs. Then, you’ll pop into a 425 degree oven for about 15 minutes until golden and crispy. Depending on the thickness of your fish filets, adjust the cooking time accordingly.
- Once the fish is cooked, top each piece with a cheddar cheese slice. Then top the bottom of the brioche bun with a lettuce leaf or two. Place fish atop the lettuce and top with pickles. Spread tartar sauce on the top bun and add to the fish sandwich.
How do I know when the fish is done?
The fish is cooked through when it flakes easily. Take a fork and twist gently at the thickest part of the filet – it should flake easily. The fish should reach an internal temperature of 140-145 degrees. Keep in mind, the fish will increase in temperature slightly even after you take it out of the oven. Typically, a piece of thick that is 1 inch thick, will cook in about 10 minutes.
Is this Best Fish Sandwich kid friendly?
You betcha! Kids will love this crispy fish sandwich. If your kiddos don’t like green bits in their food though, omit the parsley from the panko. In fact, I’m actually tweaking this recipe to make fish sticks. We’ll be sharing that here soon!
Here’s how to make this crispy and golden baked Best Fish Sandwich:
Best Fish Sandwich
- 2 tablespoons whole wheat flour
- 2 tablespoons almond flour
- 1 1/2 teaspoons Old Bay seasoning, divided plus more for sprinkling
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 cup panko crumbs
- 1 teaspoon dried parlsey optional
- 2 large eggs beaten
- 1 to 1 1/2 lbs haddock filet, cut into 4 pieces
- 4 thick slices cheddar cheese
- 8 butter lettuce leaves
- 4 brioche buns halved and lightly toasted
- Bread and butter pickles
- 1/4 cup tartar sauce
- Lemon wedges
- Preheat oven to 425. Prepare a baking sheet with parchment paper or tin foil and spray with cooking oil.
- Combine whole wheat flour, almond flour, ¾ teaspoon Old Bay, garlic and black pepper in a medium-sized shallow bowl. Place beaten eggs in another medium-sized shallow bowl. Combine panko, parsley and remaining ¾ teaspoon Old Bay in a medium-sized shallow bowl.
- Dredge each piece of fish in the flour first (shaking off excess), then into the beaten egg, then into the panko mixture (coating both sides of the fish), then place onto the baking sheet.
- Bake for 15-20 minutes until fish flakes easily with a fork and is cooked through. Remove from pan and sprinkle with additional Old Bay.
- Add lettuce leaves to each bottom brioche bun. Place fish atop lettuce. Top fish with cheddar slices, then pickles. Spread top brioche bun with tartar sauce.
- Serve sandwiches with lemon wedges.
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