Fried Fish Sandwiches With Tartar Sauce And Onion Rings

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · Fish · pescatarian, dairy-free, high-protein

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Ingredients

• 3/4 lb, cut into 4 pieces cod fillets
• 1/2 cup all-purpose flour
• 3/4 cup panko breadcrumbs
• 1, beaten large eggs
• 3 cups, for frying canola oil
• 2 sandwich buns
• 1/4 cup mayonnaise
• 1 1/2 tbsp dill pickle relish
• 1, juiced lemon
• 1/2 cup shredded iceberg lettuce
• 6 oz frozen onion rings
• 2 tsp total salt, black pepper and paprika

Method (tap to check — screen stays awake)

1. Heat the oven to 425F and bake the onion rings on a sheet pan for 18 minutes, turning once, until deep gold and crisp at the edges.
2. Stir the mayonnaise, relish and lemon juice together with a pinch of pepper and chill the tartar sauce while you fry.
3. Set out three shallow dishes: flour seasoned with the salt, pepper and paprika; the beaten eggs; and the panko. Pat the cod dry and coat each piece flour, egg, then panko, pressing so the crumbs stick.
4. Heat 1 1/2 inches of oil in a deep skillet to 350F. Fry the fish two pieces at a time for 4 minutes, turning once, until the crust is golden and the fish flakes; drain on a rack, not paper, so the bottom stays crisp.
5. Toast the buns cut-side down in a dry pan for a minute, spread both halves with tartar sauce, and build each sandwich with lettuce and a piece of fish.
6. Serve at once with the hot onion rings and any remaining tartar sauce for dipping.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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