Fish Sandwich Recipe (Crispy and Oven Baked)
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.
Servings: 4
Calories: 493kcal
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
Fish: 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.
The total number of fillets in 1 pound of fish will depend on the thickness. Very thick pieces should be sliced in half through the middle to create two thinner fillets as they will plump up a bit as they cook.
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.
Nutrition
Serving: 1sandwich | Calories: 493kcal | Carbohydrates: 37g | Protein: 26g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 59mg | Sodium: 836mg | Potassium: 547mg | Fiber: 3g | Sugar: 5g | Vitamin A: 205IU | Vitamin C: 3mg | Calcium: 100mg | Iron: 3mg