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Poisson pané sandwich Recipe

French · Main course · 25 min total

A classic French-style breaded fish sandwich, crispy on the outside and tender inside, served with tartar sauce and fresh lettuce in a soft bun.

Ingredients

• 4 skinless white fish fillets (e.g., cod or haddock), about 6 oz each
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• Vegetable oil for frying
• 4 soft sandwich buns, split and toasted
• 4 leaves lettuce
• 1/2 cup tartar sauce

Instructions

1. Pat fish fillets dry with paper towels. Season both sides with salt, pepper, and paprika.
2. Set up a breading station: place flour in a shallow dish, beaten eggs in another, and panko in a third.
3. Dredge each fillet in flour, shaking off excess. Dip into egg, then coat with panko, pressing gently to adhere.
4. Heat about 1/2 inch of oil in a large skillet over medium-high heat until shimmering (350°F/175°C).
5. Fry fillets in batches, without crowding, for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.
6. Spread tartar sauce on the bottom half of each toasted bun. Top with a lettuce leaf and a breaded fish fillet. Close with the top bun.
7. Serve immediately.

Tips

• For a lighter version, bake the breaded fish at 425°F (220°C) for 12-15 minutes, flipping halfway.
• Use any firm white fish like tilapia or pollock.
• Store leftover cooked fillets in the fridge for up to 2 days; reheat in a toaster oven to maintain crispiness.

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