Oven-Fried Fish Sandwiches

Made with crumb-coated, fresh fish fillets that are oven-fried until crisp and golden these fish sandwiches are much tastier, not to mention healthier than their fast-food counterpart.

They make an easy meal that's perfect for a weeknight dinner or weekend lunch.

Oven-Fried Fish Sandwiches

Oven-Fried Fish Sandwiches

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Healthier than fast food and practically as easy, these crispy oven-fried fish fillet sandwiches make great weeknight dinner.

Ingredients

  • 2 large tilapia fillets (about 3/4 lb)
  • 1 large egg
  • 1 tablespoon milk
  • 1 cup dry breadcrumbs
  • Salt and freshly ground black pepper
  • 1 to 1-1/2 tablespoons vegetable oil
  • Leaf lettuce
  • 4 slices cheddar cheese
  • 4 soft sandwich rolls

For the tartar sauce:

  • 1/4 cup mayonnaise
  • 1/2 tablespoon sweet pickle relish (well-drained)
  • 1/2 teaspoon Dijon-style mustard
  • 2 teaspoons freshly squeezed lemon juice
  • 2 teaspoons sweet onion, very finely chopped

Instructions

  1. Preheat the oven to 425°F and coat a shallow baking pan with nonstick spray.
  2. Prepare the tartar sauce by combining the mayonnaise, relish, mustard, lemon juice and onion in a small mixing bowl. Set aside until ready to use.
  3. Whisk the egg and milk together in a shallow dish.
  4. Spread the breadcrumbs on a plate add 1 teaspoon of salt and a few grinds of black pepper and combine well.
  5. Cut the fish fillets crosswise into 4 pieces (see notes).
  6. Dip both sides in the egg mixture, then press the fillets gently into the breadcrumbs to be sure they're well coated.
  7. Arrange the fish fillets on the prepared baking sheet and drizzle evenly with a little vegetable oil.
  8. Bake until the fish flakes easily and the coating is crisp and golden, 10 to 12 minutes.
  9. Top each piece of fish with a slice of cheese and return them to the oven until the cheese melts, 2 to 3 minutes.
  10. To serve, place some lettuce on the bottom half of each roll and top with a piece of fish and a spoonful of tartar sauce.