Fish Sandwiches
These Fish Sandwiches are everything you crave, crispy, golden fillets layered with fresh toppings and tangy sauce, all tucked into a warm, toasted bun. It’s the kind of meal that disappears fast (and leaves everyone asking for seconds)!
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Some version of these baked fish sandwiches has been showing up on our dinner table for as long as I can remember. When my kids were little, it was the dish that helped ease them into eating fish—because let’s be honest, anything with a golden, crunchy panko crust is already halfway to being a hit.
Over time, the recipe has taken on a life of its own. We’ve gone from classic creamy slaw to a vinegar-forward version, and the breading’s gotten a flavor upgrade with a little kick of paprika. The sides rotate too—sometimes roast potatoes, sometimes a fresh summer salad. It’s become one of those go-to meals that feels familiar but always has room to evolve, and honestly, I still get excited every time it’s on the menu.
I made these tonight, they were perfect! Everybody loved them and I will definitely make them again. Thank you!
— Sarah
Ingredients you’ll need
Here’s a quick rundown of the key ingredients for this fish sandwich recipe—and trust me, the final result is way better than McDonald’s filet-o-fish or any other fast food! Exact quantities can be found in the recipe card below.
- Slaw: A simple mix of green and red cabbage, carrot, olive oil, apple cider vinegar, Dijon mustard, and honey makes a crunchy, tangy slaw that adds the perfect contrast to the crispy fish. Don’t forget a little salt and pepper to balance the flavors.
- Fish: Mild white fish like cod, haddock, or pollock works great here. I used wild-caught Alaskan pollock. It’s seasoned with a flavorful blend of salt, pepper, paprika, and garlic powder, then coated in flour, dipped in egg, and finished with a crunchy panko breadcrumb layer.
- To Assemble: Toasted brioche buns bring a soft, buttery base, and a generous spread of tartar sauce ties everything together. Grab your favorite store-bought version or whip up my quick homemade tartar sauce with fresh dill.
Variations
Here are some fun and delicious ways to change up your fish sandwiches:
- Spicy Kick: Add cayenne pepper or hot sauce to the egg wash or slaw for a little heat.
- Other Toppings: Top with sliced pickles, American cheese, red onion, avocado, tomato, or a handful of shredded lettuce or arugula for extra texture and flavor.
- Slaw Swap: Try a creamy slaw with Greek yogurt or mayo instead of a vinegar-based one for a more traditional feel.
- Tartar Sauce Alternative: Swap the tangy tartar sauce for regular mayonnaise, spicy mayo or garlic aioli.
- Sliders: Cut fish to make small slider sandwiches. Cook time will likely be quicker.
Fish Sandwiches
Ingredients
For the slaw:
- 1 cup shredded green cabbage
- ½ cup shredded red cabbage
- ¼ cup shredded carrot
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt & pepper to taste
For the fish:
- 4 fillets white fish , cod, haddock, or pollock – I used pollock (about 150g each)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Olive oil spray
To assemble:
- 4 brioche buns, toasted
- tartar sauce, homemade or store-bought
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Instructions
- In a large bowl, make the coleslaw by combining the green cabbage, red cabbage, and carrot.
- In a small bowl or jar, whisk together the olive oil, vinegar, Dijon mustard, honey, salt, and pepper.
- Pour the dressing over the cabbage mixture and toss well to coat. Let it sit for 10 – 15 minutes (or longer) to soften slightly and let the flavors develop. Taste and adjust seasoning if needed.
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and place a wire rack on top if you have one (this helps the bottom crisp up).
- Pat the fish dry with paper towels. Season both sides with salt, pepper, paprika, and garlic powder.
- Set up a breading station with three shallow bowls: Bowl 1: All-purpose flour, Bowl 2: Beaten eggs, Bowl 3: Panko breadcrumbs.
- Lightly coat each fillet in flour, shaking off the excess. Dip into the egg, letting the excess drip off. Press into the panko breadcrumbs until evenly coated on all sides.
- Place the breaded fish onto the prepared wire rack or directly on the lined baking sheet. Lightly spray both sides with olive oil or brush with oil.
- Bake for 15 to 18 minutes, flipping the fillets halfway through baking. The fish should be golden and cooked through (internal temp should reach 145°F). Broil for the last 1 to 2 minutes if you want extra color and crispiness on top.
- Remove and let rest for 2 minutes before assembling your sandwiches.
Notes
- The slaw tastes even better after resting, make it 30 minutes ahead if you can.
- This sandwich is best assembled right before serving so the slaw doesn’t make the bun soggy.
- I like to toast my buns under the broiler for a couple of minutes before assembling the sandwiches.
- Store leftover fish, slaw, and tartar sauce separately in airtight containers in the fridge. Eat within 2 to 3 days.
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How to make fish sandwiches in the oven
Step 1. In a large bowl, make the coleslaw by combining the green cabbage, red cabbage, and carrot.
Step 2. In a small bowl or jar, whisk together the olive oil, vinegar, Dijon mustard, honey, salt, and pepper.
Step 3. Toss the cabbage mixture with the dressing, then let it sit for 10–15 minutes to soften and allow the flavors to meld. Taste and adjust seasoning as needed.
Step 4. Pat the fish dry with paper towels. Season both sides with salt, pepper, paprika, and garlic powder.
Step 5. Set up a breading station with three shallow bowls. One with all-purpose flour, one with beaten eggs, and one with Panko breadcrumbs.
Step 6. Lightly coat each fillet in flour, shaking off the excess.
Step 7. Dip into the egg, letting the excess drip off.
Step 8. Press into the panko breadcrumbs until evenly coated on all sides.
Step 9. Place each breaded fish filet onto the prepared wire rack or directly on the lined baking sheet. Lightly spray both sides with olive oil or brush with oil.
Step 10. Bake the fish for 15–18 minutes, flipping halfway through, until golden brown and cooked through. Broil for 1–2 minutes at the end for extra crispiness.
Step 11. Let baked fish rest for 2 minutes, and then assemble your crispy fish sandwich.
Helpful tips
- Pat Fish Dry: Before seasoning and dredging, pat the fillets dry with paper towels. This helps the coating stick better and crisp up nicely.
- Even Thickness: If your fillets are uneven, pound them gently or cut larger ones in half so they cook evenly and fit well on the bun.
- Extra Crispy Fish: Place a wire rack on top of your parchment-lined baking sheet. It allows air to circulate underneath, helping the bottom get golden and crispy too!
- Toasty Buns: Lightly toast your brioche buns for a sturdier base and a touch of extra flavor.
- Assemble Just Before Serving: This keeps the slaw and tartar sauce from making the bun soggy.
Frequently asked questions
Cod, haddock, pollock, halibut, or tilapia all work well. Go for firm, mild-flavored white fish that won’t fall apart.
Yes, just make sure it’s fully thawed and patted dry before breading to avoid sogginess.
Yes! For the air fryer, cook at 400°F for 8–10 minutes, flipping halfway. Be sure to spray with oil to help the fish get crisp.
Absolutely. The slaw can be made a few hours ahead and stored in the fridge. It actually gets better as it sits and the flavors meld.
Perfect pairings for fish sandwiches
- Crispy Baked Fries or Sweet Potato Fries: Always a classic pairing!
- Roasted Vegetables: Try green beans, carrots, or Brussels sprouts for a wholesome option.
- Corn on the Cob: Especially great in the summer with a little butter and seasoning.
- Potato Salad or Macaroni Salad: Cool, creamy sides that balance the warm, crispy fish.
- Pickles or Pickled Veggies: Add a tangy crunch to complement the sandwich.
- Simple Salad: I love this cucumber tomato salad or this easy kale salad for a light and fresh to round out the meal.
How to store and reheat leftovers
- Storing: Store leftover fish fillets and slaw separately in airtight containers in the fridge. The fish will keep for up to 3 days, and the slaw is best enjoyed within 1–2 days for peak crunch.
- Reheating in the Air Fryer: For the crispiest results, reheat fish fillets in the air fryer at 375°F for about 4–5 minutes, flipping halfway through. This helps bring back that golden, crunchy texture.
- Reheating in the Oven: Bake in a preheated oven at 375°F for 8–10 minutes until warmed through. Place the fish on a wire rack set over a baking sheet to keep the coating crisp.
- Microwave (not recommended): You can reheat in the microwave in a pinch, but note the breading may become soft. Heat in short bursts to avoid overcooking.
More seafood recipes you’ll love
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I made these tonight, they were perfect! Everybody loved them and I will definitely make them again. Thank you!