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Crispy Fish Sandwich with Garlic-Tartar Sauce & Side Salad
- 30 min
- 2–6 servings
- 692 kcal / serving
- ★ 4.3 on Mealime
A crisp, breaded tilapia sandwich pairs a garlicky tartar sauce with a bright side salad for a satisfying weeknight bite that stays light and easy. The combination of crunch, tang, and fresh greens comes together in about half an hour.
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Ingredients
- 1 (6 oz) jarartichoke hearts, marinated
- 1 headbutter (Boston) lettuce
- ½ tbspcapers
- 1egg
- 1 clovegarlic
- ½ mediumred onion
- ¾ lbtilapia fillet
- 2tomatoes
- 2whole grain buns or rolls
- eggs
From the pantry: all-purpose flour, black pepper, Dijon mustard, extra virgin olive oil, mayonnaise, panko bread crumbs, pure maple syrup, salt, white wine vinegar
Cookware
chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · nonstick skillet · salad spinner (optional) · spatula · toaster (optional) · whisk or fork
Directions
- 1. Make the tartar sauce: mince garlic and capers, then whisk with mayo, white wine vinegar, Dijon mustard, and pepper until smooth; set aside.
- 2. Whisk the dressing for the salad by combining oil, vinegar, Dijon, maple syrup, salt, and pepper until emulsified.
- 3. Thinly slice the red onion; reserve half for the salad plate and add the other half to the dressing mixture to incorporate flavor.
- 4. Wash and dry the tomatoes; halve and slice them, placing half on a plate and adding the rest to the salad bowl.
- 5. Drain and thinly slice the artichoke hearts; add to the salad bowl and set aside.
- 6. Beat the eggs in a medium bowl to prepare for dredging. Place the breadcrumbs in a second bowl.
- 7. Pat the tilapia dry and season both sides with salt and pepper. Lightly dust each fillet with flour.
- 8. Preheat a large nonstick skillet over medium heat. Dip each fillet in the beaten egg, then press into the breadcrumbs to coat. Cook in oil until golden and cooked through, about 4 minutes per side; transfer to a paper towel–lined plate.
- 9. Toast the bread/buns. Wash and dry the lettuce; keep two large leaves for each sandwich and chop the remaining leaves to add to the salad bowl.
- 10. Assemble the sandwiches: bottom bun, a layer of tartar sauce, lettuce, tomato, onion, and a crispy fish fillet; top with the remaining bun. Serve the salad on the side.
Two tips
- Make ahead: prepare the tartar sauce and the dressing ahead and refrigerate until serving. They’ll keep for a day or two.
- Swap or serve differently: if tilapia isn’t available, use any mild white fish you have on hand; you can also skip the breading and pan-sear the fish instead.
Nutrition per serving
- Calories
- 692 kcal
- Protein
- 50 g
- Carbs
- 50 g
- Fat
- 34 g
- Fiber
- 10 g
- Sodium
- 649 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.