Photo Credit: Jennifer Olson

Crispy Whitefish Sandwiches with Lemon-Caper Tartar Sauce

These sandwiches are light, crisp and flavorful. Even people who think they don’t like fish are going to love these—the tartar sauce is a game changer. For best results, use any fresh, firm whitefish.   

By: Taffy Elrod

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whitefish sandwich recipe

Crispy Whitefish Sandwiches with Lemon-Caper Tartar Sauce

These sandwiches are light, crisp and flavorful. Even people who think they don’t like fish are going to love these—the tartar sauce is a game changer. For best results, use any fresh, firm whitefish. 
Course: Dinner
Keyword: pescatarian
Servings: 4 servings
Calories: 552kcal
Author: Taffy Elrod

Ingredients

Tartar Sauce

  • 1 cup mayonnaise divided
  • 1 tablespoon shallot minced
  • 1 tablespoon capers minced
  • 1 tablespoon dill-pickle relish
  • zest of one lemon, about 1 tablespoon
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • pinch cayenne pepper (or a dash of Tabasco)

Fish

  • 4 5-ounce firm whitefish fillets, such as cod or haddock
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 cup panko-style breadcrumbs
  • 1 tablespoon olive oil or melted butter
  • 4 soft rolls split and lightly toasted
  • Lettuce, onion and dill-pickle slices

Instructions

  • For tartar sauce: In a small mixing bowl, combine ½ cup mayonnaise, minced shallot, capers, relish, lemon zest, lemon juice, Dijon mustard, and cayenne pepper or Tabasco; stir together. Refrigerate at least 30 minutes, up to overnight, to allow flavors to marry.
  • Preheat oven to 375°. Blot fish fillets dry, and season well with salt and pepper. Then spread them with remaining ½ cup mayonnaise, being sure to cover all parts of the fillets, including the sides.
  • Mix breadcrumbs with oil or butter in a shallow dish. Coat fillets with breadcrumbs, gently pressing crumbs on to be sure they adhere. Carefully transfer breaded fillets to baking sheet lined with well-oiled aluminum foil.
  • Place in middle rack of oven, and bake about 20 minutes, until fillets are firm to the touch, fully opaque and flake easily when pressed with a fork.
  • To assemble sandwiches, stir tartar sauce, and spread some on top and bottom of split, toasted rolls. Place a piece of fish on bottom half of each roll, and layer on lettuce, onion and pickle chips. Place top of roll on fish.

Notes

Tip:  Make these with gluten-free breadcrumbs and your favorite gluten-free rolls, or wrap them in romaine lettuce leaves for an even lighter “sandwich.”

Nutrition

Serving: 1sandwich | Calories: 552kcal | Carbohydrates: 57g | Protein: 34g | Fat: 20g | Sodium: 1065mg | Fiber: 5g | Sugar: 6g
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