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Crispy Fish Sandwiches

with Rémoulade Sauce & Roasted Sweet Potato Wedges

  • Group Created with Sketch.
    Time
    45-55 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 690 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

These sandwiches highlight wild Alaskan pollock—seasoned with savory spices, coated with panko breadcrumbs, and pan-fried for a golden-brown crust.

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

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare & roast the sweet potatoes:
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 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. Transfer to a plate, reserving the sheet pan.

2 Prepare the remaining ingredients & make the remoulade sauce:

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

Prepare the remaining ingredients & make the remoulade sauce:
Coat the fish:
3 Coat the fish:

While the sweet potatoes continue to roast, pat the halved fish fillets dry with paper towels. Season on both sides with the 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 1 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 to the pan, working in batches if necessary, add the coated 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.

Cook the fish:
Toast the rolls:
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 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. Enjoy!

Assemble the sandwiches & serve your dish: