Potato-Crusted Fish Sandwiches Recipe

Name: Potato-Crusted Fish Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 teaspoon grated fresh lemon rind; 1 tablespoon fresh lemon juice; 3 tablespoons light mayonnaise or reduced-fat coleslaw dressing; 2 1/2 cups shredded cabbage; 1/4 teaspoon black pepper, divided; 4 (6-ounce) cod fillets (about 1-inch thick); 1/4 teaspoon salt; 3 tablespoons instant potato flakes; 1 tablespoon salt-free Greek seasoning (such as Cavender's); 1 1/2 tablespoons olive oil; 4 (1.6-ounce) light wheat hamburger buns, toasted

Servings: persons

3/4 teaspoon grated fresh lemon rind
1 tablespoon fresh lemon juice
3 tablespoons light mayonnaise or reduced-fat coleslaw dressing
2 1/2 cups shredded cabbage
1/4 teaspoon black pepper, divided
4 (6-ounce) cod fillets (about 1-inch thick)
1/4 teaspoon salt
3 tablespoons instant potato flakes
1 tablespoon salt-free Greek seasoning (such as Cavender's)
1 1/2 tablespoons olive oil
4 (1.6-ounce) light wheat hamburger buns, toasted

1
Preheat oven to 425u00b0.
2
Combine first 3 ingredients in a bowl. Stir in cabbage and 1/8 teaspoon pepper; cover and chill.
3
Sprinkle both sides of fish evenly with salt and remaining 1/8 teaspoon pepper. Combine potato flakes and Greek seasoning in a shallow dish. Dredge fish in potato flake mixture, pressing firmly to coat.
4
Heat oil in a large ovenproof skillet over medium-high heat. Add fish to pan; cook 2 minutes. Turn fish over; place pan in oven. Bake at 425u00b0 for 8 to 9 minutes or until fish flakes easily when tested with a fork.
5
Place about 1/4 cup cabbage mixture on bottom half of each bun; top each with fish and top half of bun. Serve immediately.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 teaspoon grated fresh lemon rind, 1 tablespoon fresh lemon juice, 3 tablespoons light mayonnaise or reduced-fat coleslaw dressing, 2 1/2 cups shredded cabbage, and more.

Yes, Potato-Crusted Fish Sandwiches falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato-Crusted Fish Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions