Past Recipes
Crispy Fish Sandwiches

Crispy Fish Sandwiches with Old Bay and Rémoulade

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“The only way to enjoy a fish sandwich is crispy,” says Chef Giuseppe. And who are we to argue? Here he uses the same technique as our beloved fish and chips recipe to give the tilapia a crunchy, golden crust. Old Bay seasoning in the breading adds a smoky, spicy note. The special sauce on these sandwiches is a French-style rémoulade, a combination of mayonnaise, lemon, and briny pickles and capers. Pillowy potato buns hold everything in place, and are a fantastic contrast to the crispy fish.

  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 760
  • Protein 40g
  • Total Carb 55g
  • Total Fat 42g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • Old Bay seasoning
    • 2 teaspoons
    • Old Bay seasoning
  • parsley
    • 1/8 ounce
    • parsley
  • plum tomato
    • 1
    • plum tomato
  • potato buns
    • 2
    • potato buns
  • dill
    • 1/8 ounce
    • dill
  • mayonnaise
    • 2 packets
    • mayonnaise
  • flour
    • 1/4 cup
    • flour
  • capers
    • 1/2 tablespoon
    • capers
  • tilapia
    • 10 ounces
    • tilapia
  • sliced dill pickles
    • 1/4 cup
    • sliced dill pickles
  • panko breadcrumbs
    • 1 cup
    • panko breadcrumbs
  • lemon
    • 1
    • lemon
  • mixed lettuces
    • 3 ounces
    • mixed lettuces

What You’ll Need

  • black pepper
  • canola oil
  • olive oil
  • eggs
  • kosher salt
  • 12" large nonstick pan
  • aluminum foil

Allergens

Soy, Egg, Milk, Fish, Wheat

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Thinly slice tomato. Pick dill and parsley leaves, discarding stems. Halve lemon. Finely chop pickles and capers. On a large plate, stir together breadcrumbs and Old Bay to combine.

  2. Toast buns

    Toast buns

    Slice buns open horizontally, if they arrived whole. Place buns cut-side down in a large nonstick pan over medium heat. Toast until light golden and warmed through, 2-3 minutes. Transfer buns to serving plates and cover with foil to keep warm, reserving pan for frying tilapia. 

  3. Dredge tilapia

    Dredge tilapia

    Place flour on a separate large plate and season with ⅛ teaspoon salt and pepper as desired. In a large shallow bowl, whisk 1 egg. Pat tilapia dry with paper towel and cut in half crosswise. Season all over with ½ teaspoon salt. Dredge tilapia in flour, shaking off excess. Dip in egg, allowing excess to drip off. Dredge in Old Bay breadcrumbs, pressing to adhere.

  4. Fry tilapia

    Fry tilapia

    Heat 3 tablespoons canola oil in pan from buns over medium heat. When oil is shimmering, carefully add tilapia, standing back in case hot oil splatters, and fry until crust is golden and fish is cooked through, 3-5 minutes per side. Transfer tilapia to a paper towel–lined plate to drain.

  5. Make rémoulade and dressing

    Make rémoulade and dressing

    While fish cooks, in a medium bowl, stir together mayonnaise, pickles, capers, juice of ½ lemon, ⅛ teaspoon salt, and pepper as desired to combine. In a large bowl (big enough for the salad), whisk together juice of remaining lemon, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired. 

  6. Plate crispy fish sandwiches

    Plate crispy fish sandwiches

    Pat mixed lettuces dry with paper towel and add to bowl with dressing, along with dill and parsley, and toss to coat. Layer bun bottoms with 2 pieces tilapia, sliced tomato, rémoulade, and a handful of salad. Finish with bun tops. Serve with remaining salad. Dig in! 

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