Crispy Fish Sandwiches

with Tartar Sauce & Roasted Sweet Potato Wedges

40 MIN

4 Servings

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From the Test Kitchen

These sandwiches highlight wild Alaskan pollock—flavored with aromatic seasonings, coated with panko breadcrumbs, and pan-fried for a golden-brown crust. In classic fashion, a tangy, mayo-based tartar sauce perfectly balances the fish.

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Nutrition

PER SERVING
Calories

790 Cals (est.)

View Full Nutrition

fresh

ingredients

21 oz Wild Alaskan Pollock Fillets
4 Hoagie Rolls
2 Cage-Free Farm Eggs
¼ cup Mayonnaise
2 Tbsps Sweet Pickle Relish
3 Sweet Potatoes
1 Romaine Lettuce Heart
1 Tbsp Weeknight Hero Spice Blend (Garlic Powder, Onion Powder, Smoked Paprika, & Whole Dried Parsley)
1¼ cups Panko Breadcrumbs
¼ cup Creamy Mustard Sauce

step-by-step

instructions

Cook Along

1 Prepare & roast the sweet potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Reserving the sheet pan, transfer to a plate and set aside in a warm place.

2 Prepare the remaining ingredients & make the sauce:

While the sweet potatoes roast, cut off and discard the root end of the lettuce; thinly slice the leaves. Halve the rolls. In a bowl, combine the mayonnaise, creamy mustard sauce, and sweet pickle relish. Season with salt and pepper to taste. Pat the fish fillets dry with paper towels. Halve crosswise.

3 Bread the fish:

While the sweet potatoes continue to roast, season the halved fish fillets on both sides with salt, pepper, and the spice blend. Crack the eggs into a bowl; season with salt and pepper. Beat until smooth. Place the breadcrumbs on a plate; season with salt and pepper. Working one piece at a time, thoroughly coat the seasoned fillets in the beaten eggs (letting any excess drip off), then in the breadcrumbs (pressing to adhere). Transfer to a separate plate.

4 Cook the fish:

While the sweet potatoes continue to roast, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, working in batches if necessary, add the breaded fish fillets. Cook 2 to 3 minutes per side, or until browned and cooked through. (If the pan seems dry, add 1 teaspoon of olive oil before flipping.) Transfer to a paper towel-lined plate; immediately season with salt and pepper.

5 Toast the rolls:

While the fish cooks, place the rolls on the same sheet pan, cut side up. Drizzle with olive oil. Toast in the oven 4 to 5 minutes, or until lightly browned. Transfer to a clean work surface.

6 Assemble the sandwiches & serve your dish:

Divide the sauce, cooked fish fillets, and sliced lettuce among the toasted rolls. Serve the sandwiches with the roasted sweet potatoes on the side. Enjoy!