Craving fried fish, but looking for something slightly healthier?
Try these crispy baked fish sandwiches with avocado mayo and pickled onion.
Its the creamy, crunchy, tangy bite youve been looking for.
Sally Vargas
This crispy fish sandwich hits all of those notes and does the job right.
Because the fish is baked and not fried, its a little healthier, too.
If you’ve got the option to get a fillet of halibut, thats a terrific choice.
Sally Vargas
Cod and grouper will also work well for this recipe.
Ask your local fishmonger for suggestions if you cant find any of the fish listed.
A plate of deep fried fish, however, shouldnt be your go-to option.
Sally Vargas
This oven-baked version is a healthier spin on fried fish with plenty of pleasing crunch.
Swaps and Substitutions
Feel free to tinker with the sandwich ingredients to make them your own.
A simple green salad will do or this Easy Cucumber Salad.
Sally Vargas
You may need more panko, since the surface area of the fish will increase slightly.
Youll also want to cut the cooking time a bit, since the pieces of fish will be smaller.
Submerge the onions in the liquid and set aside.
Sally Vargas
Stir the onions occasionally, pressing them into the liquid, while you prep the sandwiches.
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.
Sally Vargas
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.
Sally Vargas
In a third shallow small bowl, add the flour.
Organize your workstation as such: flour, eggs, panko, baking sheet.
Dip a piece of fish in the flour to coat it on all sides, shaking off excess.
Sally Vargas
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.
Sally Vargas
Repeat with the remaining pieces of fish.
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.
Sally Vargas
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.
Place the buns on a baking sheet and put them in the oven to warm, about 1 minute.
Sally Vargas
You want the buns soft and warm, not fully toasted.
Top the fish with a tangle of pickled onions and as many pickled jalapenos as you desire.
Cover with the top bun.
Sally Vargas
Sally Vargas