oven-fried fish sandwich with tartar sauce … plus an update!

Has this fishing talk got you craving fish? While I am not exactly going to make grilled shark or fried stingray (and obviously no chance of smoked tarpon… just kidding), it definitely got me in the mindset of a good fish sandwich. And no, I would not ever make any of the above. But you get the idea, right? I resorted to the failed-fishing route and purchased a nice big piece of grouper.


Side note :: I’m embarking on a new method of recipe-sharing with you, friends, that you will hopefully like better. It’ll allow you to save the recipes right to your computer! That is, in the event that you actually enjoy what I make and want to make said recipe yourself. Let’s get started, shall we?

Like I mentioned above, I bought a nice big grouper steak and just cut it down to the sizes I needed based on the rolls I was using. You can definitely have your fish monger do this for you (how fancy), and this recipes will work with pretty much any firm, white fish. The steak happened to make 3 sandwich filets, so that’s what I made. Aside from the actual fish/sandwich roll, the rest of the recipe can easily accommodate a 4th sandwich, even though it says 2 on the recipe card… Which you will see shortly.

I say “oven-fried” because the fish comes out juicy and crispy as if it was fried, but you actually bake it in the oven. The Panko helps it stay super crunchy on the outside, and you don’t have to worry about all of that extra grease that comes with frying. Even though I would crush some fried pickles right now. Real-fried, not oven-fried. Who’s with me?

While the fish is in the oven, you can whip up the tartar sauce. Odds are, you already have everything you need for it. You can change it up however you like – sour cream vs. Greek yogurt, sweet/bread & butter pickles vs. dill… You name it. You can get your toppings ready in the meantime, too. I just used fresh lettuce & tomato. I like to keep it simple sometimes. Another easy trick? Cut the sandwich rolls open and place them face up in the oven for the last few minutes while the fish finishes cooking. They will get all toasty and delicious.
Then it’s time to make your sandwich! The fish will be juicy and golden brown and crunchy and I might’ve taken a bite before I even got it on the bread. Wish I was kidding. Wish I was sorry. These things happen… Look at it. Can you blame me? I also apparently was too distracted to take a “before” picture of the tartar sauce. I was too busy spreading it on that toasted bread while I waited for the fish to cool down and not burn my mouth. Again.

Serve with fries (Sweet potato fries? Potato wedges? Shoestring?) or chips – perhaps a nod to the classic fish & chips? The possibilities are endless!

Well, now that I am hungry again, we have officially arrived at the new recipe card! Complete with ingredients & instructions, you can just right-click and save it to your computer. Just right-click and choose “Save Image As,” and you will be good to go!

What do you think? They’re designed to allow you to print on a 5.5″ x 4.25″ recipe card, but you can choose what works best for you.

Even better, print on these pre-perforated sheets – they just tear apart for easy [almost] pre-made recipe cards!

I am going to be updating all of my previous recipes with their own cards over the next few weeks, so be sure to check back in and save your favorites!

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