Crusty Baguette Fish Sandwich with Lemon-Dill Tartar Sauce
Crusty Baguette Fish Sandwich with Lemon-Dill Tartar Sauce
Ingredients
For the Crispy Fish
- 1 1/2 pounds cod fillets, skinless, boneless, cut into 8 portions
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups vegetable oil, for frying
For the Lemon-Dill Tartar Sauce
- 1 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 tablespoon capers, drained, finely chopped
- 2 tablespoons fresh dill, chopped
- 1 teaspoon Dijon mustard
- 1/4 teaspoon hot sauce, optional
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly
- 2 crusty baguette, 10-12 inches each, cut into 4 equal pieces
- 4 leaves green leaf lettuce
- 1 ripe tomato, sliced
- 1/4 red onion, thinly sliced, optional
Instructions
- 1
Prepare the Lemon-Dill Tartar Sauce: In a small bowl, combine mayonnaise, fresh lemon juice, chopped capers, fresh dill, Dijon mustard, hot sauce (if using), salt, and black pepper. Stir well to combine. Taste and adjust seasoning as needed. Cover and refrigerate until ready to use.
⏱️ 5 min
- 2
Prepare the Fish: Pat the cod fillets dry with paper towels. Season both sides of the fish portions with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
⏱️ 2 min
- 3
Set Up Breading Station: Prepare three shallow dishes. In the first, place the all-purpose flour. In the second, pour the beaten eggs. In the third, place the panko breadcrumbs.
⏱️ 2 min
- 4
Bread the Fish: Dredge each fish portion first in the flour, shaking off any excess. Then dip it into the beaten egg, allowing any extra to drip off. Finally, coat thoroughly with panko breadcrumbs, pressing gently to ensure they adhere. Place the breaded fish on a clean plate or baking sheet.
⏱️ 5 min
- 5
Fry the Fish: Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F. Carefully place 2-3 pieces of breaded fish into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F.
⏱️ 8 min•🌡️ 350
- 6
Drain and Prepare Baguette: Using tongs, transfer the fried fish to a plate lined with paper towels to drain excess oil. Repeat with remaining fish. Slice each baguette piece lengthwise, but not all the way through, creating a pocket for the filling. If desired, lightly toast the baguette pieces in a toaster oven or under a broiler for 1-2 minutes until slightly crisp.
⏱️ 3 min
- 7
Assemble the Sandwiches: Spread a generous amount of the Lemon-Dill Tartar Sauce on the inside of each baguette. Layer with green leaf lettuce, sliced tomato, and thinly sliced red onion (if using). Place two pieces of crispy fried fish into each baguette. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crusty Baguette Fish Sandwich with Lemon-Dill Tartar Sauce
Ingredients
For the Crispy Fish
- 1 1/2 pounds cod fillets, skinless, boneless, cut into 8 portions
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups vegetable oil, for frying
For the Lemon-Dill Tartar Sauce
- 1 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 tablespoon capers, drained, finely chopped
- 2 tablespoons fresh dill, chopped
- 1 teaspoon Dijon mustard
- 1/4 teaspoon hot sauce, optional
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly
- 2 crusty baguette, 10-12 inches each, cut into 4 equal pieces
- 4 leaves green leaf lettuce
- 1 ripe tomato, sliced
- 1/4 red onion, thinly sliced, optional
Instructions
- 1
Prepare the Lemon-Dill Tartar Sauce: In a small bowl, combine mayonnaise, fresh lemon juice, chopped capers, fresh dill, Dijon mustard, hot sauce (if using), salt, and black pepper. Stir well to combine. Taste and adjust seasoning as needed. Cover and refrigerate until ready to use.
⏱️ 5 min - 2
Prepare the Fish: Pat the cod fillets dry with paper towels. Season both sides of the fish portions with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
⏱️ 2 min - 3
Set Up Breading Station: Prepare three shallow dishes. In the first, place the all-purpose flour. In the second, pour the beaten eggs. In the third, place the panko breadcrumbs.
⏱️ 2 min - 4
Bread the Fish: Dredge each fish portion first in the flour, shaking off any excess. Then dip it into the beaten egg, allowing any extra to drip off. Finally, coat thoroughly with panko breadcrumbs, pressing gently to ensure they adhere. Place the breaded fish on a clean plate or baking sheet.
⏱️ 5 min - 5
Fry the Fish: Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F. Carefully place 2-3 pieces of breaded fish into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F.
⏱️ 8 min•🌡️ 350 - 6
Drain and Prepare Baguette: Using tongs, transfer the fried fish to a plate lined with paper towels to drain excess oil. Repeat with remaining fish. Slice each baguette piece lengthwise, but not all the way through, creating a pocket for the filling. If desired, lightly toast the baguette pieces in a toaster oven or under a broiler for 1-2 minutes until slightly crisp.
⏱️ 3 min - 7
Assemble the Sandwiches: Spread a generous amount of the Lemon-Dill Tartar Sauce on the inside of each baguette. Layer with green leaf lettuce, sliced tomato, and thinly sliced red onion (if using). Place two pieces of crispy fried fish into each baguette. Serve immediately and enjoy!
⏱️ 5 min