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.
Ingredients
- 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
For serving
- Lemon wedges
Instructions
- 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.
Tried this recipe?Let us know how it was!