Tasty Fish Sandwich with Homemade Tartar Sauce

In this Crispy Fish Sandwich, old bay seasoned pollock is coated with a panko breadcrumb mixture and air fried until crispy. Two crispy filets are sandwiched on a toasted brioche bun with cheese, lettuce, tomato and a homemade tartar sauce! Yields 4 sandwiches.

Course Mains & Entrees

Cuisine American

Keyword cod, fish, sandwich, tartar sauce

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 513

Author Laurie McNamara

Equipment

Philips Air Fryer XXL

Ingredients

FOR THE TARTAR SAUCE

1/2 cup mayo I use light mayo
2 tablespoons sweet pickle relish
1 pinch kosher salt to taste
freshly ground black pepper to taste

FOR THE SANDWICHES

16 ounces pollock filets cut in half (8 pieces total)
old bay seasoning
kosher salt
freshly ground black pepper
1/3 cup unbleached all-purpose flour
2 eggs beaten with 1 tablespoon water
1/3 cup unseasoned breadcrumbs
1/3 cup panko breadcrumbs
avocado oil spray or extra light olive oil spray
4 slices cheese we use American
4 brioche buns toasted

SANDWICH TOPPINGS:

1 tomatoes sliced
lettuce torn or shredded

US Customary - Metric

Instructions

FOR THE TARTAR SAUCE:

In a medium bowl, add the mayonnaise, relish, salt and pepper. Stir well to combine. Cover and refrigerate until ready to use.

MAKE THE FISH:

Pat your fish dry with paper towel before seasoning both sides with old bay, salt and pepper. I eyeball the amounts.
Grab 3 shallow bowls. In the first bowl add the flour. In the second bowl, whisk the eggs with 1 tablespoon of water. And in the third bowl, combine both unseasoned breadcrumbs and panko bread crumbs – mix to combine the two.
Working with 1 filet at a time, dredge the fish in the flour until both sides are coated. Shake off any excess flour. Then dip both sides into the egg, allowing any excess egg to drip back into the bowl. Lastly, dip into the breadcrumb mixture, pressing any excess onto the fish.
Transfer to a large platter, cutting board or wire rack placed into a rimmed sheet pan – anything works here. Repeat with the remaining pieces. Then spray the now top side with avocado oil or extra light olive oil spray.

AIR FRYER METHOD:

Preheat your air-fryer to 400°F (or 200°C).
Once preheated, work in batches (depending on the size of your air fryer) adding the (narrower pieces first) breaded fish in a single layer oil side down – then spray the topside with oil. Air fry for 6 minutes, carefully turn and cook for another 5 to 6 minute or until crispy and golden brown.
Transfer to a clean platter or wire rack and repeat with the remaining pieces of fish.
Save the larger pieces of fish for last so when you remove them you can top with a slice of cheese. The heat from the fish will melt the cheese.
NOTE: I place mine on air-fryer parchment paper to keep from sticking – remember never to preheat your air fryer with just parchment paper inside.

OVEN METHOD:

Before breading the fish, preheat your oven t 425℉ or 220℃.
Follow the breading instructions. Place on rimmed metal baking pan and lightly spray with nonstick baking spray. Bake the fish on the top rack of your oven, until nicely browned on top and the underside about 10 to 12 minutes depending on thickness of the fish.
It's done when the fish flakes when you pry it in the center with a fork.

BUILD THE SANDWICH:

Toast your sandwich buns and spread both the inside of the top and bottom bun with homemade tartar sauce.
Top the bottom half with a slice of tomato (if desired) and season with a salt and pepper.
Add the two fish filets (one bigger piece with cheese and then the narrower piece) on top of the tomato. Top with lettuce and then the top bun.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition