Community recipe
Crispy Oven Fish Sandwiches with Tangy Dill Slaw
Golden, panko-crusted cod tucked into toasted buns with a cool, crunchy dill-pickle slaw. Baking keeps the fish easy and hands-off, while a little lemon and pickle juice brighten every bite. Makes four generous sandwiches.
- Serves
- 4
- Prep
- 20 min
- Cook
- 15 min
- Difficulty
- easy
Get ready
Ingredients
- 4 cup green cabbages, shredded
- 1 cup carrot, grated
- 0.33 cup mayonnaise
- 2 tbsp dill pickles, finely chopped
- 1 tbsp lemon juice, freshly squeezed
- 1 tbsp fresh dill, chopped
- 0.5 tsp fine salt
- 0.25 tsp black pepper, ground
- 1 lb cod fillet, patted dry and cut into 4 bun-sized pieces
- 0.5 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- 1 tsp paprika
- 0.5 tsp garlic powder
- 1 tsp fine salt
- 0.25 tsp black pepper, ground
- 0.5 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- 2 tbsp olive oils
- 4 hamburger buns, split
Make it
Instructions
- 01
Mix the crunchy slaw and prepare the oven
Heat the oven to 425°F (220°C). Set a wire rack on a rimmed baking sheet and lightly coat the rack with cooking spray or a thin film of oil. Wash and dry the cabbage, carrot, lemon, and dill. Finely shred the cabbage, grate the carrot, chop the dill and pickle, and juice the lemon. In a medium bowl, combine 4 cups shredded green cabbage, 1 cup grated carrot, 1/3 cup mayonnaise, 2 tbsp chopped dill pickle, 1 tbsp lemon juice, 1 tbsp chopped fresh dill, 1/2 tsp fine salt, and 1/4 tsp black pepper. Toss until evenly coated. Cover and refrigerate while preparing the fish, at least 10 minutes; the slaw should look lightly glossy and stay crisp. | Why: Chilling lets the flavors mingle while keeping the slaw pleasantly crunchy.
- 02
Set up the breading station
Pat 1 lb cod fillets very dry with paper towels, check for and remove any pin bones, then cut into four pieces sized to fit the buns. Arrange three shallow dishes in a row. Put 1/2 cup all-purpose flour in the first dish. Beat 1 large egg in the second dish. In the third, mix 1 cup panko breadcrumbs, 1 tsp paprika, 1/2 tsp garlic powder, 1 tsp fine salt, and 1/4 tsp black pepper. Keep one hand for dry coating and the other for the egg so the crumbs stay loose. | Why: Dry fish and an orderly coating line help the crust cling and brown evenly.
- 03
Crumb and bake the cod
Coat each piece of cod in 1/2 cup all-purpose flour, shaking off excess; dip in 1 large egg, letting the excess drip back into the dish; then press into 1 cup panko breadcrumbs, covering all sides. Set each piece on the prepared rack with a little space between pieces. Drizzle 2 tbsp olive oil over the crumbed fish. Bake at 425°F (220°C) for 12–15 minutes, turning the pieces carefully halfway through. The crust should be crisp and deep golden, and the thickest part of the fish should reach 145°F (63°C) and flake easily with a fork. | Why: A hot oven and a rack let the crust crisp on all sides without deep-frying.
- 04
Toast the buns and assemble
When the fish is done, transfer it to a clean plate and let it rest for 2 minutes. Arrange 4 hamburger buns, cut sides up, on the baking sheet and toast in the still-hot oven for 1–2 minutes, until warm and lightly golden. Divide the chilled slaw among the bun bottoms, add one crisp cod piece to each, cap with the bun tops, and serve immediately while the coating is crunchy. | Why: Briefly resting protects the flaky fish, and warm buns make the sandwiches easier to eat without softening the crust.
