Fish Sandwich Recipe (Crispy and Oven Baked)

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.

Main Course,Sandwiches