Crispy Baked Fish Sandwiches with Tangy Slaw

• 1 ½ pounds white fish fillets, such as cod or haddock
• 1 cup panko breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• Salt and pepper to taste
• 1 egg, beaten
• 2 tablespoons olive oil
• 4 soft hamburger buns
• 2 cups coleslaw mix
• ¼ cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• ½ teaspoon celery seeds

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a bowl, mix panko, Parmesan, paprika, garlic powder, salt, and pepper.
3. 3 Dip fish fillets in beaten egg, then coat with the panko mixture.
4. 4 Place fillets on a parchment-lined baking sheet, drizzle with olive oil.
5. 5 Bake for 12-15 minutes until golden and cooked through.
6. 6 For slaw, mix coleslaw mix, mayonnaise, vinegar, sugar, and celery seeds.
7. 7 Toast buns until lightly golden.
8. 8 Assemble sandwiches with fish fillets and slaw.
9. 9 Serve immediately.

Equipment

• Baking sheet
• Parchment paper
• Mixing bowls

Variations

• For a spicy kick, add cayenne pepper to the panko mixture.

Substitutions

• Use almond flour for a gluten-free coating option.
• Greek yogurt can replace mayonnaise for a lighter slaw.

Pairings

• Pairs well with a tangy coleslaw and a squeeze of fresh lemon juice.

Nutrition

Tips

• For extra crispiness, refrigerate coated fillets for 30 minutes before baking.
• Use lemon wedges as a garnish for added freshness.

Storage

Store assembled sandwiches in an airtight container in the fridge for up to 2 days. Reheat gently in a toaster oven.

Freezing: Freezes well unassembled. Freeze fish and slaw separately for up to 3 months. Thaw overnight in the fridge before assembling and reheating.

Serving Suggestions

• Serve with a side of crispy fries or a fresh green salad.

FAQ