"Better than Take Out" Crispy Fish Sandwich | ADDICTIVELY Delicious

fish fillets

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is more affordable.

buns

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain adds fiber, while white bread is usually cheaper.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories, while sour cream is often less expensive.

pickles

🥗Healthier: cucumber slices

💰Cheaper: relish

Fresh cucumber is lighter, while relish is a budget-friendly alternative.

Heat a medium-sized fry pan over medium heat and add in half a cup of sunflower oil (120 ml).

Pat the cod fillets (8 oz each) dry with paper towels.

Season the fillets with sea salt and freshly cracked black pepper.

In a bowl, add half a cup of all-purpose flour (60 grams) and season with half a teaspoon of sweet smoked Spanish paprika (1.25 grams), 1 teaspoon of garlic powder (1 gram), a kiss of sea salt, and freshly cracked black pepper. Mix well.

In a separate bowl, crack in 2 eggs, season with a kiss of sea salt and freshly cracked black pepper, and whisk until well mixed.

In a third bowl, add 1 cup of panko breadcrumbs (60 grams).

Coat each fish fillet first in the flour mixture, then in the egg wash, and finally in the breadcrumbs, ensuring they are fully coated at each stage.

Add the coated fish fillets into the hot fry pan and fry for 3 to 4 minutes per side or until golden brown and fully cooked through.

Remove the fish fillets from the fry pan and transfer them to a wire rack with paper towels underneath to cool for about 5 minutes.

Lightly toast the brioche buns in the fry pan.

Thinly slice some red onion and reserve a handful of shredded iceberg lettuce.

In a bowl, add half a cup of mayonnaise (150 grams) and finely grate in 2 cloves of garlic.

Add 2 tablespoons of chopped fresh parsley (8 grams), 1 teaspoon of fresh lemon juice (5 ml), 1 tablespoon of extra virgin olive oil (15 ml), and season with a kiss of sea salt and freshly cracked black pepper. Whisk together until creamy.

To assemble the sandwich, add a dollop of the aioli to the bottom slice of the bun, place one crispy fish fillet on top, add sliced red onion and shredded iceberg lettuce, then add another dollop of aioli to the top slice of the bun and place it over the sandwich.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens