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, gluten-free - 3/4 cup (sub any gluten-free breadcrumbs)
- Cajun seasoning - 1 tsp
- Oil, cooking - 1 Tbsp + 3 Tbsp
- Burger buns, gluten-free - 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 gluten-free panko / breadcrumbs, 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 into egg and then gluten-free panko or breadcrumbs. 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 breaded crust 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 yum0 Helpful
I forgot to review this when I made it, but I remember it being very tasty! Was surprised by the kale chips!0 Helpful
I thought this was really good. Used stored bought tartar sauce. Husband didn't really like it. I would make again for myself though, there weren't many ingredients required and I had most on hand. Super quick to make.0 Helpful
I made this with Haddock. Amazing fish and outstanding sandwich. Since Kale isn't nice to me, I swapped the kale out with crispy, oven roasted Brussels sprouts. At first I had my doubts about a full 2 tablespoons of chipped capers, but I kept adding them to the mayo in small amounts and it only kept getting better and better until all were added. Hubby scarfed his share and wanted more. Will definitely be making this again.0 Helpful
Made this twice, once with halibut and once with sole. Good both ways. We added sauerkraut and sriracha to the toppings. Liked the kale chips, made it the second time with roasted broccoli.0 Helpful
These were so yummy! I would make these again for sure!0 Helpful