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Panko-Crusted Fish Sandwiches
with kale chips

Active: 35 minTotal: 35 min

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.

Ingredients

Servings:
4
Metric
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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Prep

  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 - Tear leaves into pieces that will fit inside the burger buns. (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.

Make

  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 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. 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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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

This meal has 45 reviews

Everyone liked this one. Kale chips were a huge favorite and so very easy to make

By: Kathi
Posted: Mar 25, 2018
Diet: Original

We swapped the fish for chicken and made smoked paprika mayo. So good.

By: Larissa
Posted: Apr 19, 2017
Diet: Original

Not super flavourful. And didn't eat leftover kale chips

By: Rachel
Posted: Mar 15, 2017
Diet: Original

The way I made it wasn't actually four starts, but I think next time it will be! I would use thicker fish (or double it up) and a different side veg next time.

By: Rita
Posted: Mar 14, 2017
Diet: Original

Made with chicken thighs. Still so delicious.

By: Trilce
Posted: Mar 02, 2017
Diet: Original

Fab.

By: Nicole
Posted: Feb 20, 2017
Diet: Original