- Place panko in a large non-stick skillet and set over medium heat. Cook, toast and frequently stir panko until light golden, about 3 to 5 minutes. Transfer panko to a wide plate, mix in the onion powder, garlic powder and paprika, and then cool.
- Place mayonnaise in a medium bowl. Line a large baking sheet with parchment paper (see Options). Brush top of the paper with the oil. Pat fish dry with paper towel, and then cut into 8 roughly equal pieces, removing any bones. Season fish with salt and pepper.
- Preheat oven to 425 F. Add fish to the mayonnaise and turn to evenly coat. Coat each piece of fish in panko, firmly pressing it on to help it adhere. Set coated fish on the baking sheet. Bake fish 15 minutes, or until cooked through and crispy.
- Spread buns with tartar sauce. Set 1 or 2 cheese slices on each bottom bun, and then top with lettuce and tomatoes. Set 2 pieces of fish on each bottom bun, top with pickles and top buns, and serve, garnished with lemon slices and parsley sprigs, if using.
Note: Panko is sold in our Asian foods aisle. Hoagie buns are sold in our Bakery Department. Tartar sauce is sold in our bottled condiment aisle. To make your own sauce, in a bowl, combine 1/2 cup mayonnaise, 2 Tbsp sweet green relish, 1 Tbsp capers, finely chopped, 1 tsp whole grain Dijon mustard and lemon juice and Tabasco sauce, to taste.
Options: You can coat the fish and set it in on the baking sheet many hours in advance. Cover and refrigerate until ready to bake. Add 1 to 2 minutes more to the baking time, as the fish will be very cold.
Shop Ingredients
Directions
- Place panko in a large non-stick skillet and set over medium heat. Cook, toast and frequently stir panko until light golden, about 3 to 5 minutes. Transfer panko to a wide plate, mix in the onion powder, garlic powder and paprika, and then cool.
- Place mayonnaise in a medium bowl. Line a large baking sheet with parchment paper (see Options). Brush top of the paper with the oil. Pat fish dry with paper towel, and then cut into 8 roughly equal pieces, removing any bones. Season fish with salt and pepper.
- Preheat oven to 425 F. Add fish to the mayonnaise and turn to evenly coat. Coat each piece of fish in panko, firmly pressing it on to help it adhere. Set coated fish on the baking sheet. Bake fish 15 minutes, or until cooked through and crispy.
- Spread buns with tartar sauce. Set 1 or 2 cheese slices on each bottom bun, and then top with lettuce and tomatoes. Set 2 pieces of fish on each bottom bun, top with pickles and top buns, and serve, garnished with lemon slices and parsley sprigs, if using.
Note: Panko is sold in our Asian foods aisle. Hoagie buns are sold in our Bakery Department. Tartar sauce is sold in our bottled condiment aisle. To make your own sauce, in a bowl, combine 1/2 cup mayonnaise, 2 Tbsp sweet green relish, 1 Tbsp capers, finely chopped, 1 tsp whole grain Dijon mustard and lemon juice and Tabasco sauce, to taste.
Options: You can coat the fish and set it in on the baking sheet many hours in advance. Cover and refrigerate until ready to bake. Add 1 to 2 minutes more to the baking time, as the fish will be very cold.