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Week of 6/8/20

Panko-Crusted Fish Sandwich
with tartar sauce / kale chips

Active: 45 min Total: 45 min
Original GF Paleo Vegetarian
Panko-Crusted Fish Sandwich
With crispy fish and creamy tartar sauce, these classic sandwiches have been a favorite of our community since they were first featured in 2014. It's surprisingly easy to make a great homemade version of this beloved beachy meal. Crispy kale chips are a fun way to get your greens on the side.
Proteins
Fish, non-canned
Cuisines
American
Save recipe
48

Ingredients

Metric
Servings:
4
Kale Chips:
  • Kale, curly leaf - 1 bunch , leaves torn off of stems
  • Oil, olive - 2 Tbsp
Panko-Crusted Fish Sandwich:
  • Tilapia - 1 lb (sub any white fish, like cod)
  • Butter lettuce - 4 leaves (sub any type of lettuce / greens)
  • Cilantro (opt) - 2 Tbsp , finely chopped
  • Eggs - 1
  • Panko breadcrumbs - 3/4 cup
  • Cajun seasoning - 1 tsp
  • Oil, cooking - 1 Tbsp + 3 Tbsp
  • Hamburger buns - 4
  • Lemon juice - 2 tsp
Tartar Sauce:
  • Mayonnaise - 1/2 cup (sub plain or Greek yogurt)
  • Capers - 2 Tbsp , drained, rinsed, and chopped
  • Lemon juice - 1 Tbsp

Prep

  1. 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.
  2. Kale - Peel off leaves and discard stems. (Can be done up to 3 days ahead)
  3. Lettuce - Tear leaves into pieces that will fit inside the burger buns. (Can be done up to 3 days ahead)
  4. Cilantro - Finely chop cilantro.
  5. 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, cilantro, Cajun seasoning, some salt and pepper, and first part of cooking oil.
  6. Make tartar sauce - Mix together mayo, chopped capers, and lemon juice (portion for tartar sauce). Salt to taste.

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Make

  1. Heat oven to 300F / 149C degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Toast hamburger buns.
  6. Drizzle lemon juice (portion for sandwiches) on fish and assemble sandwiches with fish, tartar sauce, and lettuce. Enjoy with kale chips!

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