Filet-O-Fish Sandwich
With this baked Filet-O-Fish Sandwich recipe, you can now make it even better in the comfort of your own home.
Ingredients
- 1 cup Panko® breadcrumbs
- 1 large free-run egg, beaten
- 1 tbsp. Dijon mustard
- 1 tbsp. Miracle Whip®
- 1/2 tsp. hot paprika
- 1/4 tsp. ground Himalayan sea salt, or to taste
- 1/4 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 2 large white fish fillets, cut into squares
- 4 brioche buns (substitute hamburger buns)
- 4 slices processed cheese such as Velvetta
- 3/4 - 1 cup tartar sauce see Recipe
Directions
- In a medium skillet over medium-high heat, add Panko and simply toast it until lightly brown, about 4 to 5 minutes. Remove from the heat and transfer to a measuring cup to cool off.
- When cooled, take 2/3rds and grind it in a spice grinder. Transfer both, the fine and the course breadcrumbs to a shallow dish, stir to blend and set aside.
- In a deep bowl, add an egg and beat it well before adding Dijon mustard, Miracle Whip, hot paprika, salt and pepper. Stir until the ingredients are nicely combined and set aside.
- Preheat oven to 350ºF/177ºC
- Pat dry the fish fillets very well on both sides using paper towels. Cut them as square as possible and slightly bigger than the brioche buns – if there are little pieces of leftovers, reuse them for fish cakes, in a stew or bouillabaisse.
- Working with one at a time, dip a piece of fish into the egg mixture and coat it well before transferring it to the breadcrumbs making sure it sticks very well by pressing down on them. Shake to remove any excess crumbs and place each coated piece on a baking sheet lined with lightly greased foil. Spray them with cooking spray and transfer to the preheated oven; bake for 15 minutes.
- When time is up, remove from the heat and assemble the sandwiches… First, place a slice of processed cheese on the bottom bun followed by a baked fish fillet then topped generously with tartar sauce and lastly, place the top bun on top. Makes 4 sandwiches