Homemade Fish Fillet Sandwich
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
2 sandwiches
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Calories
633 kcal
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Course
Main Course, Lunch
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Cuisine
American
Homemade Fish Fillet Sandwich
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The ultimate fish sandwich!
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Ingredients
- 2 /4 lb cod fillets
- 2 Brioche buns
- 3/4 cup Panko bread crumbs
- 3/4 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt + a pinch more
- 1/4 teaspoon ground black pepper + a pinch more
- 1 egg
- 1 teaspoon Dijon mustard
- iceburg lettuce shredded
- 2 lices cheddar cheese
- 1/3 - 1/2 cup tartar sauce
Instructions
- Toast Panko: Preheat oven to 400℉ and line 2 baking trays with foil. In a small bowl, mix the panko with parsley, garlic powder, and salt and pepper. Add to foil-lined baking tray, spritz with a little oil from an oil sprayer (or cooking spray) and bake for 4 minutes or until golden brown.
- Turn down heat: Turn the heat down in the oven from 400 ℉ to 350℉
- Coat Cod: Pat cod fillets dry with a paper towel. Add egg, Dijon, and a pinch of salt and pepper to a shallow bowl and whisk. Add toasted bread crumbs to another shallow bowl. Dip the cod fillets, one at a time, in the egg wash, coating both sides. Then dip them into the toasted panko bowl, coating both sides fully with panko. Add breaded cod to the other foil-lined baking tray. (You can use just one tray, but you'll need to wait until the tray you toasted the panko on is cool before adding cod)
- Bake Cod: Place the baking tray with the cod in the oven in the middle rack. Bake for 20 minutes or until the internal temperature of the cod reaches at least 145℉.
- Assemble: On a plate, add the bottom of the brioche bun. Add about 1 heaping tablespoon of tartar sauce. Add cod fillet, top with lettuce, a slice of cheese, and then add 2 heaping tablespoons (or more) to the top of the bun and place on top of the cheese. Repeat for second sandwich.
- Enjoy!!
Equipments used:
Notes
- Storage
- Storage
- These sandwiches are meant to be eaten when they're made. But we encourage you to make the Tartar Sauce in advance as it can last in the fridge for up to two weeks, and you can prep the panko bread crumbs in advance, too.
- Substitutions
- Substitutions
- Panko: You can use your other favorite breadcrumbs, too.
- Dried Parsley: You can substitute 1 tablespoon of fresh minced parsley for dried.
- Dijon Mustard: A stone ground or even yellow mustard will work in place of Dijon.
- Lettuce: We like iceberg, but a romaine will work too, and you can choose to shred or use full pieces.
- Cod: This is the more affordable option, but halibut or haddock are also delicious choices, too!
- Cheese: Sharp cheddar is our go-to, American or a milder cheddar would also be delicious.
- Brioche Buns: Use your favorite hamburger buns, but the texture and subtle sweetness of brioche lends beautifully to this sandwich.
- Baking Fish
- Baking Fish
- Cod (and other white fish) is fully cooked when the internal temperature reaches at least 145 degrees F.
Nutrition Information
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Calories
633kcal
(32%)
Carbohydrates
61g
(20%)
Protein
20g
(40%)
Fat
35g
(54%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
4g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
246mg
(82%)
Sodium
1550mg
(65%)
Potassium
130mg
(4%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1075IU
(22%)
Vitamin C
1mg
(1%)
Calcium
235mg
(24%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2sandwiches
Amount Per Serving
Calories 633 kcal
% Daily Value*
| Calories | 633kcal | 32% |
| Carbohydrates | 61g | 20% |
| Protein | 20g | 40% |
| Fat | 35g | 54% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 246mg | 82% |
| Sodium | 1550mg | 65% |
| Potassium | 130mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1075IU | 22% |
| Vitamin C | 1mg | 1% |
| Calcium | 235mg | 24% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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