Panko-Crusted Fish Sandwiches
with 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. Lightly 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 spice, 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.
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!
Everyone liked this one. Kale chips were a huge favorite and so very easy to make0 Helpful
We swapped the fish for chicken and made smoked paprika mayo. So good.0 Helpful
Not super flavourful. And didn't eat leftover kale chips0 Helpful
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.0 Helpful
Made with chicken thighs. Still so delicious.0 Helpful