Panko-Crusted Fish Sandwicheswith kale chips
This fish sandwich has been a favorite of our members since it was first featured way back in March 2014 and even earned a spot on our sample menus. Fresh, crisp, and with a unique side of kale "chips," we thought it was time to bring this one back.
- Kale, curly leaf - 1 bunch, leaves torn off of stems
- Oil, olive - 2 Tbsp
- Mayonnaise - 1/2 cup (sub plain or Greek yogurt)
- Capers - 2 Tbsp, chopped
- Lemon juice - 1 Tbsp
- Tilapia - 4 fillets (Or use other white fish like cod. If you don't eat seafood, try this with chicken thighs)
- Lettuce, romaine - 1 heart, leaves removed and torn
- Eggs - 1
- Panko breadcrumbs - 3/4 cup
- Cajun seasoning - 1 tsp
- Oil, cooking - 1 Tbsp + 3 Tbsp
- Burger buns - 4
- Lemons - 1/2, juice of
- Homemade tartar sauce - 1/2 cup (ingredients listed separately)
- Fish - Rinse and dry with a paper towel. Slice into pieces that would fit nicely into a burger bun. Season with some salt and pepper.
- Kale - Peel off leaves and discard stems. (Can be done up to 3 days ahead)
- Lettuce - Tear leaves into pieces that will fit inside the burger buns. (Can be done up to 3 days ahead)
- Prep breading stations - 1) In one bowl or container with lid, lightly whisk egg with a splash of water; 2) In a second bowl or container with lid, mix together panko, Cajun seasoning, some salt and pepper, and first part of cooking oil.
- Make tartar sauce - Mix together mayo, chopped capers, and lemon juice. Salt to taste.
- Preheat oven to 300F / 149C degrees.
- Spread kale leaves onto a sheet pan. Use two pans if they’re too packed on one. Toss with olive oil and then bake for 8 to 12 minutes until leaves are crispy. If they start to brown too much at the edges, they’re definitely done! Sprinkle with some salt right out of the oven.
- While kale chips are baking, dip fish pieces into egg and then panko. If you’re using containers with lids, you can just dump all the fish into each container, close lid, and shake (this is that fancy ‘shake and bake’ method). Continue until all fish pieces are breaded.
- Heat a skillet or griddle over medium-high heat. Add second part of cooking oil and then cook fish on each side for ~4 minutes, until panko is golden and fish is opaque when sliced.
- Warm up buns in the oven. Drizzle some lemon juice on fish and assemble sandwiches with fish, tartar sauce, and lettuce. Enjoy with kale chips!
This meal has 30 reviews
It was a solid healthy tasty meal. Just ate the fish - not as a sandwich. Kale needed salt, made it in the toaster oven because I didn't want to turn on my whole oven to cook them and left it in the oven quite a while to get it crispy. Other than that, great and easy!!!
Very good. Didn't have capers @ the store so used pickles, which worked. Not a fan of kale chips, so did frozen waffle fries instead.
I made the tilapia, but made my own tartar sauce recipe (vegan mayo & dill pickle relish) and I skipped the kale chips because, you know.... kale... ;-) At any rate, the tilapia was delicious. Happy to have leftovers for tomorrow's lunch.
Quick and easy to make. Did not make kale chips
I was hesitant about the tartar sauce because of the capers but it was actually pretty good! Tasty, fast, and easy clean up.
Super delicious! The fish and tartar sauce were great. I liked the kale chips as well, but could have used a more substantial side.