Crispy Spicy Baked Fish Sandwich

I don't frequent fast food drive-thrus, but on the very seldom occasions that I find myself under the golden arches, it's ALL about the McDonald's Filet-O-Fish. There's something so, so wrong about that perfectly square fried block of fish with the tartar sauce and American cheese slice (Seriously?! American cheese? Who even thought of that?!) on the soggy little white bun - but dang it if it's not delicious. I know fast food is engineered to taste good - and I know how unhealthy it can be (Filet-O-Fish, I'm looking at you) - so I like to recreate or try to adapt those kinds of things at home. Like this crispy baked fish sandwich - the only thing it has in common with the Filet-O-Fish is that it's on a bun - everything else is very different (in the best possible way). I tried to achieve a crispy "oven-fried" fish fillet and add a few fun twists to make these sandwiches spicy - just the way I like it! So if you're craving that ubiquitous square of fried fish with the electric orange American cheese slice, give these a try instead - and top with my favorite tartar sauce for the perfect sandwich. 

I kind of winged-it for these sandwiches, so this is just a rough recipe. To be honest, I usually toast the breadcrumbs in the oven first, but I was so hungry that I bypassed this step altogether in the interest of getting dinner on the table quickly!

Crispy Spicy Baked Fish Sandwich

serves 2

Ingredients:

• two 6-ounce fillets firm white fish (I used cod, but halibut would be great), defrosted if frozen and patted dry
• 1/4 cup unseasoned breadcrumbs
• 1/4 cup panko breadcrumbs
• 1 egg, lightly beaten
• 1/4 cup all purpose flour
• kosher salt
• freshly ground black pepper
• 2 soft white burger buns
• 2 slices red onion
• 2 leaves romaine lettuce
• unsalted butter
• tartar sauce
• Sriracha

1. Preheat oven to 425 degrees. Line a rimmed baking sheet with foil, then place a metal cooling rack inside the pan. Spray lightly with cooking spray.
2. Get 3 shallow bowls (I sometimes use cake pans), and in the first, combine the breadcrumbs with salt and pepper to taste. Put the flour in the second bowl and the egg in the third bowl. Line up in a row - the plate of fish, the flour, the egg, the breadcrumbs, and the baking sheet.
3. Dredge the fish in the flour, shaking off the excess. Then dip the fish in the egg so it's thinly coated (don't let it get too goopy). Dredge the fish in the breadcrumbs, using your fingers to gently press the crumbs into the fish. Lay the fish on the cooling rack in the baking pan. Repeat with second fillet, and lightly spray the tops of the fish with cooking spray or olive oil. 
4. Bake at 425 for about 15 minutes, until fish is cooked through and golden. Meanwhile, very lightly butter the insides of both burger buns and toast on a hot griddle or pan until golden and toasty. Smear bottom bun with tartar sauce, top with the cooked fish fillet, and smear on Sriracha to taste. Top with onion slice and lettuce leaf, then the top of the bun (smeared with more tartar sauce). Serve with more Sriracha - if you like it spicy!