Crispy Baked Fish Sandwiches with Avocado Mayo and Pickled Onion

Craving fried fish, but looking for something slightly healthier? Try these crispy baked fish sandwiches with avocado mayo and pickled onion. It’s the creamy, crunchy, tangy bite you’ve been looking for.

What Type of Fish to Use

A firm, sturdy white fish that’s not too thin works best here. If you can get a fillet of halibut, that’s a terrific choice. Cod and grouper will also work well for this recipe. Ask your local fishmonger for suggestions if you can’t find any of the fish listed.

Swaps and Substitutions

Feel free to tinker with the sandwich ingredients to make them your own. Here are a few suggestions:

• If you’re not keen on avocado: Use tartar sauce, plain mayo or a squeeze of sriracha for a spicy kick.
• For a gluten-free sandwich, look for gluten-free panko at the market and use gluten-free sandwich buns.
• For a lighter bite, skip the bun and enjoy the fish with all the fixings with a knife and fork or tucked into a crunchy lettuce wrap.
• Skip the pickled jalapenos if you don’t like things spicy.

• What to Serve with Crispy Fish Sandwiches

  These sandwiches are pretty darn filling and packed with flavor, so you don’t need much for a side dish. A simple green salad will do or this Easy Cucumber Salad. In the summer, sliced tomatoes drizzled with olive oil and balsamic would be a good addition (and I’d never say no to steamed and buttered corn).

• Crispy Baked Fish Sandwiches with Avocado Mayo and Pickled Onion

  PREP TIME30 mins

  COOK TIME12 mins

  TOTAL TIME42 mins

  SERVINGS4 servings

  Ingredients

  • For the pickled onion
  • 1/3 cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1/2 medium red onion, thinly sliced
  • For the fish sandwiches
  • 1 1/4 pounds firm white fish such as halibut, cod or grouper
  • 1 1/4 teaspoons kosher salt, divided
  • 1/4 teaspoon black pepper
  • 1 cup panko breadcrumbs
  • 1 tablespoon garlic powder
  • 1 tablespoon ground cumin
  • 2 eggs
  • 1/4 cup all-purpose flour
  • Non-stick cooking spray
  • For the avocado mayo
  • 1 large ripe avocado, peeled and pitted
  • 1 tablespoon lime juice
  • 2 tablespoons mayonnaise
  • To serve
  • 4 soft sandwich buns, such as brioche
  • 2 cups Romaine's hearts, shredded
  • 2 to 3 tablespoons pickled jalapenos

  Method

  1. Preheat the oven, pickle the onions:

     Preheat the oven to 425° F.

     In a small shallow bowl, combine the vinegar, sugar, and 1 teaspoon salt and stir until the sugar and salt dissolve.

     Submerge the onions in the liquid and set aside. Stir the onions occasionally, pressing them into the liquid, while you prep the sandwiches.

     
  2. Cut and season the fish:

     Cut the fish into 4 equal pieces that will work well with the bun size. Season all sides with 1 teaspoon kosher salt and black pepper.

     
  3. Set up your workstations for the fish:

     Generously coat a baking sheet (the darker the better) with cooking spray.

     In a small shallow bowl, combine the panko, garlic powder, and cumin. In another small shallow bowl, crack and whisk the eggs. In a third shallow small bowl, add the flour.

     Organize your workstation as such: flour, eggs, panko, baking sheet.
  4. Dredge fish:

     Dip a piece of fish in the flour to coat it on all sides, shaking off excess. Submerge the fish in the beaten eggs, coating all sides, and allow the excess to drip off. Finally, dredge fish in the seasoned panko until thoroughly coated on all sides. Lay on the sheet pan. Repeat with the remaining pieces of fish.

     

     

     

     
  5. Coat fish with cooking spray and season:

     Generously coat the top of the fish with non-stick cooking spray as if adding a coat of paint. Sprinkle with a pinch of kosher salt over the top of each piece of fish.

     
  6. Bake fish:

     Bake the fish on the top rack of the oven, until nicely browned on the underside, and just cooked through (it should flake when you pry it in the center with a fork), 10 to 12 minutes depending on thickness of the fish.

     
  7. Make avocado mayo:

     While the fish bakes, mash avocado in a small bowl using a fork. Add the lime juice, mayonnaise, and remaining 1/4 teaspoon kosher salt and combine until fairly smooth.

     
  8. Warm buns in oven:

     Place the buns on a baking sheet and put them in the oven to warm, about 1 minute. You want the buns soft and warm, not fully toasted.
  9. Assemble fish sandwiches:

     To assemble, spread avocado mayo on the bottom and top of the buns, top with the lettuce and followed by a piece of fish. Top the fish with a tangle of pickled onions and as many pickled jalapenos as you desire. Cover with the top bun. Serve.