Description
This crispy and oven-baked fish sandwich recipe features tender cod fillets coated in seasoned toasted panko breadcrumbs and baked to golden perfection. Served on toasted buns with homemade tartar sauce and quick coleslaw, it offers a delicious, healthier alternative to fried fish sandwiches while maintaining incredible crunch and flavor.
Ingredients
For the Fish and Coating
- 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)
- 4 to 5 small hamburger or potato buns (split)
For Serving
- ½ cup Homemade Tartar Sauce (or store-bought)
- Quick Coleslaw
- Sliced tomato
Instructions
- Prepare Sauces and Slaw: Before starting the fish, prepare your tartar sauce and quick coleslaw if using. Refrigerate them so they are ready to assemble once the fish is cooked.
- Preheat Oven: Arrange a rack in the middle of the oven and preheat to 425°F (220°C). Line a baking sheet with aluminum foil and spray it generously with nonstick cooking spray to prevent sticking.
- Toast Breadcrumbs: Heat olive oil in a large frying pan over medium heat until shimmering. Add the panko breadcrumbs, Old Bay seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir frequently and toast until the breadcrumbs turn a light golden brown, about 3 to 4 minutes. Transfer to a shallow bowl, toss with parsley, and let cool completely. These breadcrumbs can be stored at room temperature in an airtight container for up to 2 days.
- Prepare Fish: Cut the cod fillets into sandwich-sized pieces, slicing in half through the middle to about ½-inch thickness if needed. Season both sides with additional salt and pepper. Brush each piece generously with mayonnaise on both sides, then dredge thoroughly in the toasted panko mixture, pressing the breadcrumbs onto the fish to ensure full coverage. Place coated pieces on the prepared baking sheet and spray the tops lightly with cooking spray to help crisp up during baking.
- Bake Fish: Bake the breaded fish in the preheated oven until golden brown and cooked through, 12 to 15 minutes depending on thickness. Remove the baking sheet from the oven once done.
- Toast Buns: With the oven still hot, place the split hamburger or potato buns cut side up on a baking sheet and toast for about 3 minutes until lightly browned.
- Assemble Sandwiches: Spread tartar sauce on both the top and bottom halves of each toasted bun. Layer the bottom bun halves with quick coleslaw and sliced tomato if desired, then place the crispy baked fish on top. Cap with the bun tops, and serve immediately.
Notes
- The toasted panko breadcrumb mixture can be prepared 1-2 days in advance and stored airtight at room temperature.
- Using mayonnaise as a binder instead of egg helps the coating stay on the fish and adds moisture.
- Make sure to cut the fish pieces to fit comfortably inside your buns for easy eating.
- This recipe is adaptable with other white fish fillets like haddock or pollock.
- Quick coleslaw adds crunch and a refreshing contrast but can be omitted if preferred or replaced by lettuce.
