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Panko-Crusted Fish Sandwiches
with kale chips

Active: 35 minTotal: 35 min
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This crunchy fish sandwich won rave reviews from our members and has even won a coveted spot on our sample menus. We're excited to bring this favorite back for a delicious fall meal!
Smarts: If you like some deep smoky flavor, use some of the adobo sauce (listed for chowder) in your tartar sauce.


Kale Chips:
  • Kale, curly leaf - 1 bunch, leaves torn off of stems
  • Oil, olive - 2 Tbsp
Tartar Sauce:
  • Mayonnaise - 1/2 cup (sub plain or Greek yogurt)
  • Capers - 2 Tbsp, chopped
  • Lemon juice - 1 Tbsp
Panko-Crusted Fish Sandwiches:
  • 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)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Fish - Rinse and dry with a paper towel. Slice into pieces that would fit nicely into a burger bun. Lightly salt and pepper.
  2. Kale - Peel off leaves and discard stems. (Can be done up to 3 days ahead)
  3. Lettuce - Slice. If making Wednesday’s meal, go ahead and slice all of it. (Can be done up to 3 days ahead)
  4. 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 spice, some salt and pepper, and first part of cooking oil.
  5. Make tartar sauce - Mix together mayo, chopped capers, and lemon juice. Salt to taste.


  1. Preheat 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 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. Warm up buns in the oven. Drizzle some lemon juice on fish, and assemble sandwiches with fish, tartar sauce, and shredded lettuce. Enjoy with kale chips!

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This meal has 43 reviews

Made it on crusty bread instead of a roll but other than that followed the directions. How can you not love a dish that is tasty, cheap, and easy?

By: Nadeen
Posted: May 07, 2016
Diet: Original

The whole family loves this meal! We come back to it at least once a month. Sometimes we swap up the type of fish or will just use regular chips instead of kale. No matter what though, this is a great weeknight meal.

By: Cameron
Posted: Apr 01, 2016
Diet: Original

Did not use buns. Used tilapia. This would have been better with cod and a tad more seasoning. Will try again though!

By: Robin
Posted: Nov 03, 2015
Diet: Original

nom nom nom

By: Dena
Posted: Jun 24, 2015
Diet: Original

we made this with wild caught rockfish, and it worked just as well. we don't like to eat tilapia since it is farm-raised.

By: Monica
Posted: Apr 12, 2015
Diet: Original

So delicious; we'll make this regularly. I don't have an oven so did not make the kale chips; steamed veggies instead. The homemade tartar sauce was a hit. I didn't have capers, so finely chopped pitless green olives instead.

By: Susan
Posted: Apr 05, 2015
Diet: Original