Crispy Panko Crusted Fish Sandwiches

• 4 white fish fillets, about 6 oz each
• 1 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 large eggs, beaten
• 1/4 cup vegetable oil
• 4 hamburger buns
• Lettuce leaves
• Tartar sauce, for serving

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, mix panko, Parmesan, garlic powder, paprika, salt, and pepper.
3. 3 Dip each fish fillet in beaten eggs, then coat thoroughly with the panko mixture.
4. 4 Heat oil in an oven-safe skillet over medium heat. Cook fillets 2 minutes per side until golden.
5. 5 Transfer skillet to the oven and bake for 8 minutes or until fish is cooked through.
6. 6 Toast the buns and assemble sandwiches with fish, lettuce, and tartar sauce.

Equipment

• Oven-safe skillet
• Baking sheet
• Tongs

Variations

• Use almond flour instead of panko for a gluten-free option.
• Add a slice of avocado for a creamy twist.

Substitutions

• Substitute cod or tilapia for other white fish fillets.
• Use olive oil mayonnaise instead of tartar sauce for a richer flavor.

Pairings

• Coleslaw
• Sweet potato fries
• Light white wine

Nutrition

Tips

• For extra crispiness, double-dip the fillets in egg and panko.
• Use lemon wedges as a zesty garnish.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven to maintain crispiness.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a toaster oven.

Serving Suggestions

• Serve with a side of coleslaw or sweet potato fries.
• Pair with a light, crisp white wine.

FAQ