This baked Fish Sandwich recipe is a no-fry way to get that crispy, golden crust you crave. Topped with tartar sauce and crunchy coleslaw, these sandwiches are easy, satisfying, and totally irresistible.
This recipe came about while I was on a quest to use of a bag of frozen cod fillets I bought at Costco. Cod is a super mild fish that works really well for tacos, like my Blackened Fish Tacos, and these deliciously crispy fish sandwiches.
The method was inspired by my recipe for Crispy Oven Baked Fish, but with a twist. Instead of the usual breading assembly line with three bowls — flour, egg wash, breadcrumbs — this clever fish sandwich recipe skips the fuss. A quick brush of mayo and a roll in pre-toasted panko is all it takes to get a perfectly crispy coating, no mess or extra dishes required.
Table of contents
Ingredients and Variations
- Fish fillets: I use cod for this recipe, but any mild, skinless white fish will work well for fish sandwiches. Good options include halibut, haddock, pollock, or tilapia. If you’re using frozen fish, be sure it’s fully thawed and patted dry before you begin to ensure the breading sticks.
- Breading: The fish coating consists of plain, unseasoned panko breadcrumbs seasoned with Old Bay Seasoning for that classic seafood flavor, plus a little salt, freshly ground black pepper and fresh or dried parsley.
- Mayonnaise: Before coating the fish in the panko mixture, I brush it with a thin layer of mayonnaise. It helps the panko stick, keeps the fish moist, and adds subtle richness without tasting “mayonnaise-y.”
- Sandwich buns: Small hamburger buns or potato buns work perfectly, but brioche buns are an excellent choice for this fish sandwich recipe if you want something a little richer and slightly sweet.
- Condiments for fish sandwiches: I love doing it classic fish sandwich style with a spoonful of Homemade Tartar Sauce and a scoop of my crunchy Quick Coleslaw. Or keep it simple with green leaf lettuce and tomato slices. Other great toppings include:
- Sliced pickles – dill pickles or bread-and-butter pickles for a little tang
- Sliced red onion – for crunch and bite
- Cheese – try mild cheddar, Swiss, or pepper jack for a flavorful twist
- Avocado – adds creaminess and richness
- Hot sauce – a few dashes for heat
How to Make Crispy Baked Fish Sandwiches
- Toast the panko. Heat oil in a skillet over medium heat, then add the panko and seasonings. Cook, stirring often, until the breadcrumbs are evenly golden brown — this should take just a few minutes.
- Cool the breading. Transfer the breadcrumbs to a shallow bowl and toss with the parsley. Allow to cool completely.
- Coat with mayo. Season the fish with a little salt and pepper and brush both sides generously with mayonnaise.
- Bread the fish. Dredge the pieces in the toasted panko to completely coat, using your hands to press the crumbs into the fish.
- Place the breaded fish on a foil-lined baking sheet and spray the tops with nonstick cooking spray.
- Bake until the coating is deep golden-brown and the fish is cooked to an internal temperature of 145 degress F.
Tips for the Best Fish Sandwiches
Cut to Size: If your fillets are large, slice them into portions that fit your buns first. If you’re working with thicker pieces (cod, haddock, pollock), slice them through the middle to about ½-inch thickness so they cook evenly and stay sandwich-friendly. Thin fillets like tilapia can stay as-is.
Don’t Flip: The foil-lined baking sheet coated with nonstick cooking spray helps the bottom of the fish brown as it bakes, so there’s no need to flip. In fact, trying to flip the fillets mid-bake can cause the breading to fall off before it’s fully set.
Sturdy Buns: A soft bun is great, but a soggy one isn’t. Once the fish comes out of the oven, place the buns cut-side up on a baking sheet and pop them into the still-hot oven for about 3 minutes. A quick toast makes a big difference and helps the buns hold up to the hearty sandwich fillings.
Doubling the Recipe: Scaling the recipe for a crowd? You can load up your baking sheet with as many pieces as will fit, just make sure they’re not touching. If needed, use two sheet pans to give the fish enough space to crisp up instead of steaming. If your oven can’t fit both pans on the same rack, rotate and swap them halfway through baking for even results.
Make-Ahead Tip: You can make the toasted panko breading up to two days in advance. After toasting, allow it to cool completely, then transfer it to an airtight container and store at room temperature.
Serving Suggestions
- Fries, baby! I can’t imagine this meal without a generous serving of my Oven Baked Fries. Fish sandwiches and fries — so classic.
- Side salad. Serve the coleslaw on the side or swap it out for a scoop of Old Fashioned Potato Salad, cool, crisp Marinated Vegetable Salad, or a pasta salad like my Tortellini Broccoli Salad.
- Roasted veggies. Round out the meal with a warm, savory serving of Sheet Pan Roasted Vegetables.
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Fish Sandwich Recipe (Crispy and Oven Baked)
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 ½ cups panko breadcrumbs, plain/unseasoned
- 1 teaspoon Old Bay Seasoning
- ½ teaspoon sea salt, plus additional for seasoning
- ¼ teaspoon freshly ground black pepper, plus additional for seasoning
- 1 tablespoon chopped fresh parsley or 1 teaspoon dry parsley flakes
- ⅓ cup mayonnaise
- 1 pound skinless cod fillets, 3 to 4 fillets (see notes below)
- 4 to 5 small hamburger or potato buns, split
- ½ cup Homemade Tartar Sauce, or store-bought
Optional for Serving
- Quick Coleslaw
- sliced tomato
Instructions
- Before beginning, prepare the tartar sauce and coleslaw, if using, and refrigerate until ready to assemble the sandwiches.
- Arrange a rack in the middle of the oven and heat to 425 degrees F. Line a baking sheet with aluminum foil and spray generously with nonstick cooking spray.
- Heat the oil in a large frying pan over MEDIUM heat until shimmering. Add the panko, Old Bay Seasoning, ½ teaspoon salt, and ¼ teaspoon pepper, and toast, stirring frequently, until evenly light golden-brown, about 3 or 4 minutes. Transfer the breadcrumbs to a shallow bowl and toss with the parsley. Allow to cool completely. (This can be done up to 2 days ahead and stored at room temperature in an airtight container.)
- Cut the fish fillets as needed into pieces that will fit in the buns. Slice in half through the middle to ½-inch thickness, if needed. Season the fish with salt and pepper, to taste. Brush both sides of the pieces generously with mayonnaise, then dredge in the seasoned toasted panko to completely coat, using your hands to press the crumbs into the fish as needed. Place on the prepared baking sheet and spray the tops of the breaded fish with nonstick cooking spray.
- Bake until the fish is golden-brown and cooked through, 12 to 15 minutes, depending on the thickness of the fish. Remove the pan from the oven. Place the rolls cut-side up on a baking sheet and toast in the still hot oven for about 3 minutes.
- Spread the tartar sauce on the cut sides of both the tops and bottoms of the rolls. Divide the lettuce or coleslaw over the bottom halves of the rolls, then top with the fish.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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Inspired by The Kitchn.
