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!
Super delicious! The fish and tartar sauce were great. I liked the kale chips as well, but could have used a more substantial side.0 Helpful
Good stuff! Kale chips weren't crisp but the fish and tartar sauce were spot on!0 Helpful
The kale chips themselves get 4 stars! What a quick, tasty treat! We ended up having to leave them in the oven longer, but that may just be due to us having a crappy oven. Instead of the egg, we used ground flax seed, which worked well for the breading. We used halibut for the fish, veganaise for the tartar, and added about 2-3 times the cajun seasoning. All in all a tasty recipe that we'll definitely be making again.0 Helpful
We loved the sandwich. We used cod and it was wonderful. Perfect 10 per the baby. The kale chips- meh. Next time just use salad.0 Helpful
This is always amazing. I've never successfully made the kale chips, so we substituted potato chips and added some watermelon to balance it out.0 Helpful
We bought only half the fish fillets called for in the recipes as ours were close to 1/2 pound each. Appreciated the Cajun seasoning shortcut for fast prep. The panko didn’t stick as well as I expected, but we may have put too much water in the egg wash. Nice taste. The tartar sauce was an easy add; omitted the romaine topping. Kale chips were nicely crispy; I added a bit too much salt.0 Helpful