This Cornmeal Crusted Fish Sandwich is a healthier take on your restaurant favorite fried fish sandwich!
I love a good fried fish sandwich, how about you?
When we go out to eat at one of our favorite neighborhood restaurants, the fish sandwich or fish and chips always screams my name, but I just know how unhealthy it is and don’t often allow myself to indulge. This is my slightly healthier take on a fried fish sandwich.
This was actually Kevin’s creation, so kudos to you honey! He’s more of a pinch-of-this, dash-of-this type of cook, but the last time he made this I stood by him to approximate how much those pinches and dashes really amounted to. I don’t know about you, but since I come from more of a baking background, I’m more of a “tell me exactly how much” type of cook on most occasions.
These are so easy to make! All you have to do is sprinkle the fish with a little cornmeal and Old Bay Seasoning and then lightly fry on the stove. Serve the fish either on it’s own or on a bun with mayo (or tartar sauce) and lettuce, just like at your favorite restaurant.
You could definitely use another type of white fish, like catfish or cod too, in place of the tilapia. We tend to use whatever type of white fish we have on hand for this recipe or what’s on sale at the grocery store.
The salty and slightly crunchy fish filet, combined with the tangy mayo and fresh, crisp lettuce is just delicious! I hope you enjoy this healthier version of a restaurant style fish sandwich as much as we do!
- 2-4 Tilapia filets, thawed (about 1-1.25 lbs / cut in half if needed)
- 3 Tbs. cornmeal
- ¾ tsp Old Bay Seasoning
- 1-2 Tbs Olive Oil
- 4 hamburger or hoagie buns
- light mayo, tartar sauce, shredded lettuce to serve
- In a small bowl, combine the cornmeal and Old Bay seasoning together.
- Lay fish on a plate. Sprinkle on the cornmeal mixture to each side. Repeat with remaining filets.
- Heat 1-2 Tbs oil in a sauce-pan, over medium heat. Once heated, add the fish. Cook for 6-8 minutes total, flipping once. You may need more or less time depending on the thickness of your fish. Fish will be done when opaque throughout and flakes easily.
- While fish is cooking, line a jelly roll pan with aluminum foil and lay a cookie cooing rack on top.
- Then prepare your sandwich. On the top side of the bun, spread as much mayo (or tartar sauce) as you'd like. Put the shredded lettuce on the bottom of the buns.
- When fish has finished cooking, remove to the cooling rack to cool slightly. After 1-2 minutes, lay the fish on the lettuce topped bun. Top with the other half of the bun and enjoy!