Skip the fast-food drive-through along with all empty calories and fillers and give these easy-to-make fish sandwiches with homemade tartar sauce a try.
Tips for making oven-fried fish sandwiches
- Choose the right type of fish: Mild white fish fillets like tilapia, catfish or barramundi are the perfect choice for oven-frying because they cook through in about the same amount of time it takes for their crumb coating to turn crisp and golden brown.
- Mix the oil into your breadcrumbs before coating the fish: Once you’ve seasoned your breadcrumbs with salt and pepper, drizzle them with vegetable oil and use your fingertips to distribute it through the crumbs.
- Pick the right cheese: To ramp up the flavor of our fish sandwiches, we like to use slices of either gouda or a mild cheddar to make fish sandwiches. They both melt nicely and complement the crispy fish fillets without being overpowering.
- Make your own tartar sauce: You have plenty of time to whip up the tartar sauce while the fish cooks and it’s easy to tweak the ingredients to suit your taste.
More fish recipes:
- Oven-Fried Fish with Lemon-Basil Butter
- Oven-Fried Fish Sticks
- Chip-Crusted Oven-Fried Catfish
- Gluten-Free Oven-Baked Fish and Chips (from Garden In The Kitchen)
Oven-Fried Fish Sandwiches
- 3/4 lb mild white fish fillets, tilapia, catfish
- 1 large egg
- 1 tablespoon milk
- 1 cup dry breadcrumbs
- Salt and freshly ground black pepper
- Vegetable oil
- Leaf lettuce
- 4 slices cheddar cheese
- 4 soft sandwich rolls
For the tartar sauce (see notes):
- 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, minced or grated
- Preheat the oven to 425°F and coat a shallow baking pan with nonstick spray.
- Whisk the egg and milk together in a shallow dish.
- Spread the breadcrumbs on a plate add 1 teaspoon of salt, a few grinds of black pepper and combine well.
- Drizzle the seasoned breadcrumbs with 1-1/2 tablespoons of vegetable oil and use your fingertips to distribute it through the mixture.
- Cut the fish fillets into 4 evenly-sized pieces.
- Dip the fish fillets in the egg mixture, then press them gently into the breadcrumbs to be sure they’re well coated.
- Arrange the fillets on the prepared baking sheet and bake until the fish flakes easily and the coating is crisp and golden, 10 to 12 minutes.
- While the fish is cooking, make the tartar sauce by combining the mayonnaise, relish, mustard, lemon juice and onion in a small mixing bowl.
- Once the fish is crispy and cooked through, top each fillet with a slice of cheese and return to the oven just long enough for the cheese to melt.
- 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.