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)!

Course Main

Cuisine American

Diet Low Fat

Prep Time 20

Cook Time 18

Total Time 38

Servings servings

Calories 645

Author Kim

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

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.

Nutrition