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Crispy Baked Fish Sandwiches with Avocado Mayo and Pickled Onion
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Prep Time:
30 minutes
Cook Time:
12 minutes
Total Time:
42 minutes
Indulge in a healthier twist on fried fish with crispy baked fish sandwiches topped with avocado mayo and pickled onion. Creamy, crunchy, and tangy flavors in every bite.
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 hearts, shredded
  • 2 to 3 tablespoons pickled jalapenos
Instructions:
  • Preheat the oven to 425°F. Combine vinegar, sugar, and 1 teaspoon salt in a small bowl until dissolved. Marinate onions in the mixture, stirring occasionally.
  • Prepare the fish: Divide the fish into 4 even portions suitable for the size of the buns. Season all sides with 1 teaspoon each of kosher salt and black pepper.
  • Prepare your fish station: Grease a dark baking sheet generously with cooking spray. Mix panko, garlic powder, and cumin in one shallow bowl. Whisk the eggs in another bowl. Place the flour in a third bowl. Arrange the bowls in this order: flour, eggs, panko, then the baking sheet.
  • Coat fish: Start by dipping each piece of fish in flour to coat all sides, then shake off excess. Next, submerge the fish in beaten eggs, coating all sides, and let the excess drip off. Finish by dredging the fish in seasoned panko until fully coated on all sides. Place on a sheet pan and repeat with the rest of the fish pieces.
  • Spray fish generously with cooking spray and season with a pinch of kosher salt on each piece.
  • Bake fish: Place the fish on the top oven rack and bake until golden brown on the underside and cooked through, approximately 10 to 12 minutes. Check for doneness by gently prying the center with a fork - it should flake easily.
  • Prepare avocado mayo: Mash ripe avocado in a small bowl with a fork. Mix in lime juice, mayonnaise, and remaining 1/4 teaspoon kosher salt until smooth.
  • To warm the buns, arrange them on a baking sheet and heat in the oven for approximately 1 minute until soft and warm, without toasting them completely.
  • Prepare fish sandwiches: Spread avocado mayo on both sides of the buns. Layer lettuce, fish, pickled onions, and desired amount of pickled jalapenos. Finish with the top bun and serve.

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