Japanese Egg Sandwich with Yuzu Kosho

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This Japanese egg sandwich recipe includes egg salad dressed with yuzo kosho between two slices of fluffy milk bread. Soft, creamy, and supremely rich, this Japanese sandwich is a quick and simple lunch you’ll make again and again.

Craving more tasty sandwich recipes? Try these Easy Tuna Sandwich Recipe and this Croque Monsieur Recipe next.

japanese egg salad sandwich on a plate

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

If you love traditional creamy egg salad sandwiches, then you will love the Japanese egg sandwich. Also known as tamago sando, this sandwich is simple yet flavorful. It elevates the standard egg salad recipe with a tasty Japanese twist with ingredients like shokupan (Japanese bread), kewpie mayo, and–for my version–yuzu kosho.

Why This Japanese Egg Sandwich Recipe Works

  • Perfect On-The-Go Meal – Enjoy this as a portable meal. Wrap sandwiches up in wax paper and pack them for yourself or your kid’s lunch box.
  • Incredibly Soft – From the pillow-soft bread to the perfectly whipped egg mixture, just one bite of this Japanese-style egg sandwich will have you on cloud nine.
  • Easy to Make – This is a quick, nutritious meal that doesn’t require any complicated steps or long cooking time.

What is a Japanese Egg Sandwich?

Tamago sando is a classic snack and lunch item. It’s an easy meal that you can find at most convenience (aka conbini) stores in Japan (particularly 7-11, Lawson, and Family Mart). In recent years, it has risen in popularity internationally and now you can have it anytime you want with this homemade version!

Difference Between Kewpie Mayo and American Mayo

Another thing to note is to make sure you use kewpie mayonnaise and not American mayonnaise for this recipe.

There are a few differences between kewpie mayo and regular mayo, but the main difference is that kewpie mayo contains yolks, creating a rich flavor and mouthfeel, while regular mayo incorporates the whole egg.

Tools You’ll Need

Japanese Egg Sandwich Ingredients

You have at least half of these ingredients and the rest can easily be found at your local Asian grocery store or bakery. Let’s get into the how-to.

  • Large eggs – Since they are the main ingredient, use quality free-range eggs. They have richer flavor and a more vibrant yolk.
  • Kewpie mayonnaise – This Japanese mayo only uses egg yolks for a rich, tangy flavor. The flavor is far more complex than American mayonnaise with added ingredients like msg. Add more as needed for bread.
  • Kosher salt – This enhances the overall flavor.
  • Sugar – Typically added to the Japanese egg sando for a ultra-sublte sweetness, to balance the flavors.
  • Yuzu kosho – A Japanese chili paste with a pop of citrus flavor. This makes the egg mixture even tastier, giving it a bright zing of flavor.
  • Shokupan – This Japanese bread is soft, lightly sweet, and milky. You can use white bread as an alternative but trust me, you won’t want to. You can find shokupan at Asian grocery stores with a bakery or Asian bakeries, like 85°C, a Taiwanese bakery.
japanese egg salad in a bowl

How To Make a Japanese Egg Sandwich

This recipe makes enough for two sandwiches, so you can eat with a friend or save one for later.

Soft Boil One Egg

Carefully add one egg to a saucepan. Add enough water so that there is 1 inch of water above the egg. Cover the pot and bring the water to a rolling boil over medium-high heat. As soon as you hear the water begin to boil, turn off the heat and set a timer for (7½ – 8 minutes, depending on preferred yolk setting.) Meanwhile, prepare an ice bath (cold water and ice) for the eggs.

Hard Boil Eggs

In a separate saucepan, repeat with the remaining 5 eggs; add enough water so that there is 1 inch of water above the eggs. Cover the pot and bring the water to a rolling boil over medium-high heat. As soon as you hear the water begin to boil, turn off the heat and set a timer for 12 minutes.

Ice Bath

When ready, transfer the first egg to the ice bath. Once the timer goes off the second batch of eggs, remove, peel, and set aside the first egg, then place the five eggs in the ice bath. Leave for 3 minutes.

five hard boiled eggs in an ice bath

Make Egg Salad Mixture

Separate the yolks of the five peeled eggs and place in a bowl along with Kewpie mayo, sugar, salt, and yuzu kosho. Mash and mix until smooth. Finely chop the egg whites then add them to the yolk mixture.

japanese egg salad with kewpie mayo, yuzu kosho, salt, sugar, egg yolks, egg whites, all in a bowl

Assemble Japanese Egg Sandwiches

Slice the 8 minute egg in half lengthwise. Dress both sides of shokupan with kewpie mayo. Place one half of the egg directly in the middle then top with half of the egg salad mixture. Top with the second piece of bread then press down gently. Repeat to make the second sandwich. Enjoy!

two slices of bread on how to make japanese egg sandwich with an egg in the middle on one slice of bread and mayo on the other slice

Tips and Tricks

  • Use quality eggs but they shouldn’t be too fresh. Slightly older eggs (3-4 days old) are easier to peel.
  • Be sure to use Kewpie mayonnaise. As this is what gives
  • Lightly crack eggs just before transferring eggs to an egg bath. This will help with easier peeling.
  • If time permits, chill the egg mixture so the mixture thickens and the flavors meld.
  • Spread Japanese mayonnaise directly on the bread. This keeps the bread dry and prevents it from getting soggy.

Variations

  • Sandwich Bread – Can’t find Japanese milk bread? Use brioche instead.
  • Protein – This is a step from the traditional Japanese-style egg sandwich but you can add ham or spam for an even more filling sandwich.
  • Other Add-Ins – Green onions, rice vinegar, and dijon mustard.
japanese egg salad sandwich on a plate

Frequently Asked Questions

What is the difference between the Japanese egg sandwich and the American egg sandwich?

The two sandwiches have distinct tastes. When compared to American style egg sandwiches, Japanese egg sandwiches are much simpler, creamier in texture, use Kewpie mayo to give it its signature flavor, and use shokupan (milk bread) a slightly sweeter bread that is ultra-soft. American egg salad can contain mustard, butter, onion, ham, and more ingredients.

What are Japanese sandwiches called?

A Japanese sandwich is referred to as “sando.”

How long does a sando last?

If left at room temperature, Japanese egg sandwiches must be eaten within 2-3 hours. When refrigerated in an airtight container or saran wrap, leftovers last up to 2 days. If using regular bread, store the egg salad mixture separately.

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Loving this Recipe?

There’s a reason this Tamago Sando recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

japanese egg salad sandwich on a plate

Japanese Egg Sandwich with Yuzu Kosho

This Japanese egg sandwich recipe includes egg salad spiced with yuzo kosho between two slices of fluffy milk bread. Soft, creamy, and supremely rich, this Japanese sandwich is a quick and simple lunch you'll make again and again.
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 18 minutes
Servings 2 sandwiches
Author Jeri Mobley-Arias
Course Lunch
Cuisine Japanese

Ingredients

  • 6 large eggs
  • 3 tablespoons Kewpie mayonnaise, plus more for bread
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon sugar
  • ¾ teaspoon yuzu kosho
  • 4 slices shokupan, Japanese bread

Instructions

  • Carefully add one egg to a saucepan. Add enough water so that there is 1 inch of water above the egg. Cover the pot and bring the water to a rolling boil over medium-high heat. As soon as you hear the water begin to boil, turn off the heat and set a timer for (7½ – 8 minutes, depending on preferred yolk setting.) Meanwhile, prepare an ice bath for the eggs.
  • In a separate saucepan, repeat with the remaining 5 eggs; add enough water so that there is 1 inch of water above the eggs. Cover the pot and bring the water to a rolling boil over medium-high heat. As soon as you hear the water begin to boil, turn off the heat and set a timer for 12 minutes.
  • When ready, transfer the first egg to the ice bath. Once the timer goes off the second batch of eggs, remove, peel, and set aside the first egg, then place the five eggs in the ice bath. Leave for 3 minutes.
  • Separate the yolks of the five eggs and place in a bowl along with Kewpie mayo, sugar, salt, and yuzu kosho. Mash and mix until smooth.
  • Finely chop the egg whites then add to the yolk mixture.
  • Slice the 8 minute egg in half lengthwise. Dress both sides of shokupan with kewpie mayo. Place one half of the egg directly in the middle then top with half of the egg salad mixture. Top with the second piece of bread then press down gently. Repeat to make the second sandwich. Enjoy!
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Easy Tuna Sandwich Recipe

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This tuna sandwich recipe is easy to prepare but complex with a deep savory flavor and a hint of zesty tang from ingredients like pickles and dijon mustard. Serve it between two thick slices of fresh sourdough bread for a tasty lunch.

Tuna is a delicious, versatile fish. Try more tuna recipes like this delicious Tuna Tartare, Tuna Confit and Tomato Salad, Tuna Poke Bowl, and Tuna Couscous Salad recipe next.

easy-tuna-sandwich-recipe

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for your support of the blog, Whisper of Yum!

Tuna sandwiches are a simple lunch meal. They are light, fresh, savory, salty with a perfectly flaky texture. One bite and I’m filled with nostalgia. Classic tuna salad is one of the first recipes many of us learn how to make.

This version has all the feel-good qualities of that very first sandwich but some sophisticated, grown-up elements too. With shallots, capers, and a spritz of fresh lemon juice, this is the best tuna sandwich recipe you’ll ever come across. Trust me on this one.

Why This Tuna Sandwich Recipe Works

  • Better than Store-bought – There’s no boring tuna salad over here. This homemade tuna sandwich has Subway, Panera Bread, and your favorite delis beat when it comes to flavor and quality ingredients.
  • Perfect for Meal Prep – Whip this up in less than 15 minutes and make enough to make more meals throughout the week.
  • Easy to Prepare – This recipe doesn’t require marinating or standing over a hot stove. You simply combine the ingredients and enjoy. It’s a great last-minute meal.
  • A Nutritious Meal – This sandwich is rich in protein and low in saturated fat. It’s also super filling.

Tool You’ll Need

tuna-sandwich

Ingredients You Will Need

This section details what you will need to make this recipe, the use of each ingredient, and substitution options. For the exact measurements, see the recipe card below.

  • Yellowfin tuna – Use high-quality canned tuna. It should be oil-packed. Oil-packed tuna seals in the flavor and nutrients.
  • Mayo – I use Hellman’s mayonnaise.
  • Shallot – Finely chopped.
  • Celery – Finely chopped.
  • Capers – Drained, finely chopped. This adds a distinct briny flavor.
  • Fresh dill – Finely chopped.
  • Dijon mustard – Add for a zesty kick.
  • Bread and butter pickles – Finely chopped. You can use relish if you need to swap it out.
  • Fresh lemon juice – This adds a bright, unexpected twist.
  • Seasoning – I use kosher salt and black pepper to taste.
  • Sourdough bread – This thick crusty bread has a delightful tang that pairs perfectly with tuna salad.

How To Make a Tuna Sandwich

Make a tuna sandwich with these simple instructions. Let’s get in to the how-to

  1. Add all ingredients to a bowl. Drain one can of tuna and leave oil in the other. Transfer tuna to a bowl, breaking it into smaller pieces. Add mayo, shallot, celery, capers, dill, dijon, bread and butter pickles, lemon juice, and season to taste with sal and black pepper.
  2. Serve on toast or salad. This tuna salad can be made 3 days ahead. If serving on toasted bread, spread mayo and dijon on each slice before topping with tuna salad. If opting for lettuce, go for butter lettuce.
tuna-sandwich-recipe

Other Ways to Serve Tuna

  • Tuna Dip – Serve it with crackers for an easy snack or appetizer.
  • Lettuce wraps – For.low-carb, keto-friendly alternative, add tuna to lettuce leaves.
  • Wrap – Eat a tuna wrap on the go.
  • Salad – Add a heap of tuna to a bed of leafy greens as a protein.
  • Pasta – Toss the tuna with your favorite pasta for a delicious lunch or side dish.
  • Tuna Melt – Make tuna salad following this recipe then add cheese and grill it.

Tips and Tricks

  • Making tuna salad sandwiches for a crowd? Feel free to double or triple this recipe.
  • Use oil-packed tuna with olive oil. The olive oil adds flavor.
  • If you add extra ingredients to your tuna, you may need to add more mayo in order to reach your desired consistency
tuna-salad

Leftovers

Store leftover tuna salad (without the bread) in an airtight container in the fridge for up to 4 days. Luckily, tuna tastes even better on the second day because the flavors have a chance to mesh. When eating leftovers, you may have to drain excess liquid and stir before eating.

Tuna Sandwich Recipe Variations

  • Tuna Sandwich Variations
  • Tuna Sandwich Recipe with Egg. Chop up 2-3 boiled eggs and add them to the mixture.
  • Tuna Sandwich Recipe without Mayo. Use plain Greek yogurt as a low-carb alternative.
  • Spicy Tuna Sandwich. Add minced jalapeno or hot sauce to the tuna salad mixture for a kick of spice.
  • Types of Tuna. You can use whichever variety you prefer. I suggest ahi tuna or white albacore tuna as alternatives.
  • More Add-Ins. Add whatever you like to your tuna sandwich. Consider adding red onion, fresh herbs, or bell pepper.

Frequently Asked Questions

Can tuna salad be made ahead of time?

Yes! I prefer to make it ahead, actually. I typically prepare all of the ingredients the night before or the morning of and the taste is noticeably better as the flavors have time to meld.

What goes well on a tuna sandwich?

The most common ingredients for a tuna sandwich are chopped celery, onions, and dill relish. These add texture as well as flavor.

What can I add to tuna to make it taste better?

Citrus from lemon juice or lime juice adds a fresh, tart, burst of flavor. It enhances the overall taste of the other ingredients.

What type of bread is best for a tuna sandwich?

Sourdough bread makes for the best tuna salad sandwich. Thick with a hint of tang, this bread is hearty enough to hold tuna without getting soggy. If you use white bread, I suggest toasting it so it’s sturdy enough to hold the tuna.

tuna-salad-sandwich

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Loving this Recipe?

There’s a reason this Tuna Salad Sandwich recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

tuna sandwich recipe on sourdough bread with butter lettuce, mayo, and dijon

Easy Tuna Sandwich Recipe

This tuna sandwich recipe is easy to prepare but complex with a deep savory flavor and a hint of zesty tang from ingredients like pickles and dijon mustard. Serve it between two thick slices of fresh sourdough bread for a tasty lunch.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3
Author Jeri Mobley-Arias
Course Lunch
Cuisine American

Ingredients

  • 2 5 ounce cans yellowfin tuna, oil packed
  • 6 tablespoons quality mayo, I use Hellman's
  • 3 tablespoons shallot, finely chopped
  • 2 tablespoons celery, finely chopped
  • 1 tablespoon capers, drained finely chopped
  • 3½ teaspoons fresh dill, finely chopped
  • 2 teaspoons dijon mustard
  • 3½ teaspoons bread and butter pickles, finely chopped, can use relish
  • ½ teaspoon fresh lemon juice
  • Kosher salt and black pepper, to taste
  • 6 slices sourdough bread, toasted
  • Butter lettuce, for sandwich

Condiments

  • Quality mayo,
  • Dijon mustard

Instructions

  • Drain one can of tuna and leave oil in the other. Transfer tuna to a bowl, breaking it into smaller pieces. Add mayo, shallot, celery, capers, dill, dijon, bread and butter pickles, lemon juice, and season to taste with salt and black pepper.
  • Serve on toast or salad. Can be made 3 days ahead. If serving on toasted bread, spread mayo and dijon on each slice before topping with tuna salad.

NOTES

If possible, prepare tuna salad in the morning or the night before. You will find that the flavors will be enhanced by giving the mixture time for the flavors to meld.
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BAT Sandwich

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Summer season calls for all delicious and easy-to-make eats, like this juicy BAT sandwich made with bacon, arugula, and tomato smothered in a lemon-basil mayonnaise.

If you’re a fan of this BAT sandwich, then try my Bacon Brioche Sandwich, Soft Scramble Brioche Sandwich recipes, next!

BAT sandwich made with bacon, arugula, tomato, and lemon-basil mayonnaise.

BAT Sandwich

The secret to a great bacon, arugula and tomato (B.A.T.) sandwich is simple; you have a balance of acid, salt, fat, and crunch. This version of a BAT includes a bonus: lemon-basil aioli that’s guaranteed to swoon your taste buds and win your heart.

Does This Sandwich Require a Recipe?

Yes, it most certainly does. Because most of us already know the integral parts to a traditional B.L.T., but I’m mixing things up a bit. This iteration comes with a few nuances to the order of layering the goods as well as taking the flavor up a notch with a flavor bomb mayonnaise that steals the show.

BAT Sandwich: It’s like a Typical B.L.T., but Different

Now I know that nothing competes with a showstopper bacon, lettuce and tomato sandwich. It’s guaranteed to please and hit-the-spot, every time. But if there’s an opportunity to up the flavor, I’m game.

This iteration calls for chewy ciabatta bread, swapping lettuce for arugula, opting for thick-cut applewood bacon, and a beautiful balance of acid and fat by way of an unctuous lemon-basil mayonnaise. Read on for the specifics.

Let’s Talk Ingredients

  • Ciabatta Bread: This rustic Italian bread is an awesome pick for BATs for it’s sponge-like texture.
  • Bacon: This recipe calls for thick-cut, applewood smoked bacon. If you can’t find applewood smoked bacon, go for thick-cut at the very least. Can’t find thick-cut? Double the amount of bacon to make up for lack of thickness.
  • Arugula: If your only experience with a BLT involves lettuce, today is the day to switch things up. Peppery and bright, arugula ups your eats, adding an oomph of flavor that balances this BAT quite well. If you prefer a milder taste that arugula lends, go for baby arugula, otherwise, go for mature arugula–which is what is used for this sandwich.
  • Heirloom Tomato: What’s a BAT without a beautiful, juicy beefsteak tomato? If you can get your hands on one, go for it, as the flavor is incredible and a perfect addition of acid to balance this sandwich out.
  • Lemon-Basil Mayonnaise: Wow. bright, luscious and so easy to make, you’ll be wondering why you don’t already have a jar on hand.

Tell Me More About This Lemon-Basil Mayonnaise

Zesty, aromatic, tangy, and any adjective that fits under delicious, that’s exactly what this Lemon-Basil Mayonnaise is.
This mayonnaise goes so well with the flavors within this sandwich, and honestly, a key pairing with baked potato fries, wraps, and so much more.

Lucky for you, the recipe for this mayo will leave you with a bit leftover. I figured you might want to try it on other eats–you’re welcome!

Just a few key ingredients, a quick blitz in a food processor or blender and you’ll be ready for spreading:

  • Quality Mayonnaise
  • Fresh Basil
  • Lemon Zest
  • Lemon Juice
  • Fresh Garlic
  • Kosher Salt

How to Cook Bacon for a BAT Sandwich

There are a couple of ways, let’s get to it:

  • Cast-iron skillets are a terrific option. Bacon can be cooked stovetop or in the oven at 400°F for 20 minutes or until bacon is golden, crisp and edges begin to curl. When using a cast-iron, cook bacon in batches, so as not to overcrowd.
  • If cooking over stovetop, keep flame at medium to medium low, so as to keep oil splatter to a minimum.
  • Cook on stovetop for 6 minutes on each side, assessing for crisp, curl to your desired preference.
  • Baking Sheet with Wire Rack is another great option. Using a wire rack suspends bacon to keep from cooking and sitting in an oil pool. If leaning towards this option, Cook bacon at 400°F for 20 minutes or until bacon is golden, crisp and edges begin to curl.
  • Don’t Forget to Drain Bacon by placing bacon on a paper towel-lined plate, to removing excess grease.

How to Assemble a BAT

There’s much debate about this, but this is how I layer my BAT:

  1. Ciabatta Bread toasted (of course!) and don’t be scared to layer lemon-basil mayonnaise on both sides.
  2. Arugula that has a whisper coating of olive oil.
  3. Sliced Heirloom Tomato and keep those slices thick, folks.
  4. Thick-Cut Bacon bring on all the crispy, salty goodness.
  5. Second Ciabatta slice, then cut diagonally.

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Do You Love This Recipe as Much as We Do?

There’s a reason why we’ve been eating this on repeat! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

Bacon, arugula, tomato sandwich

BAT Sandwich

Summer season calls for all delicious and easy-to-make eats, like this juicy BAT sandwich made with bacon, arugula, and tomato smothered in a lemon-basil mayonnaise.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Jeri Mobley-Arias
Course Lunch
Cuisine American

Ingredients

Sandwich

  • 8 slices thick-cut applewood smoked bacon or 16 slices thin-cut bacon
  • 4 slices ciabatta bread, toasted once bacon is cooked
  • 1 large beefsteak tomato, thick slices
  • Two handfuls arugula
  • 1½ teaspoons quality olive oil
  • Fresh cracked pepper, to taste
  • Kosher salt, I use Diamond Crystal brand

Lemon-Basil Mayonnaise

  • ½ cup quality mayonnaise
  • 22 fresh basil leaves,
  • 1 teaspoon lemon zest
  • ½ small lemon, juiced
  • ¼ teaspoon kosher salt, optional
  • 1 clove garlic

Instructions

  • Preheat oven to 400°F
  • Using a cast iron or baking sheet with a wire rack rack, place bacon in the oven and cook for 10 minutes or until bacon edges curl and desired crispiness is achieved. Once cooked, remove excess grease by using a paper towel-lined plate.
  • While bacon cooks, start making lemon-basil mayonnaise. Add all ingredients to a food processor or blender and pulse until basil leaves are finely chopped. You may have to stop the food processor a few times and scrape the sides down. Place in a sterilized container and set aside.
  • In a small bowl, add arugula, olive oil and a pinch of kosher salt (optional). Mix well and set aside.
  • Once bacon is cooked and drained of excess grease, toast ciabatta bread.

Assembly

  • Spread lemon-basil mayonnaise on both sides of toasted ciabatta bread.
  • Next, top with arugula.
  • Add beefsteak tomato slices. Top with a whisper of freshly cracked black pepper.
  • Add bacon slices.
  • Top with second slice of toasted ciabatta. Slice diagonally.
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Crispy Fish Sandwich

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Crispy fish sandwich made with breaded fish, American cheese, tartar sauce, all sandwiched between a toasted soft white bun–sound familiar?

If you’re in a big sandwich mood, then try my BAT Sandwich, next!

Crispy fish sandwich

Crispy Fish Sandwich: An Ode To A Fast-Food Staple

Ah, yes, the fast-food staple fish sandwich–or as I like to call it: crispy fish sandwich. There was a significant time in my childhood where ordering this sandwich at a widely known fast-food chain was a frequent occurrence.

Its been a long time since those days, but I wanted to hold a space for this recipe on the blog, ‘cause who doesn’t love a crispy, flaky, tender, tartar sauce-ladened fish sando?!

It’s All About The Layers

Here it goes: Perfectly panko crusted, lightly fried cod fillet, sandwiched between soft white bread that’s been dutifully spread with a dill-and-caper-forward tartar sauce–and don’t forget the cheese!

American Cheese–It Just Hits Different

Say what you want about American cheese, but I’m not above layering a slice (or two!) on a fish sandwich. There’s something special and nostalgic about it that a cheddar cheese slice can’t give when enjoying a fish sando. When it comes to American cheese on a fish sandwich, it just hits different.

Magic in Sauce Form AKA Tartar Sauce

Whew, I am proud of this one. This dill-and-caper-forward tartar sauce is a guaranteed crowd-pleaser. It’s creamy, full of texture, herbaceous, and briny all at the same time and I absolutely love it! Try your hand at this tartar sauce recipe and you’ll never go for the store-bought bottle again. Here’s a quick breakdown of what it entails:

  • Good quality mayonnaise–don’t skimp on the quality of this ingredient, y’all.
  • Capers + brine
  • Fresh dill
  • Shallots
  • Lemon
  • Sweet Relish
  • Dijon
  • Kosher salt
  • Fresh garlic

Panko Battered Fish–Oh, and Skip the Flour Step

That’s right, I said it: Panko battered cod, but do without the dredge-in-flour step. The result? It’s delicious, y’all; crispy, flavorful and still leaves room to honor the flakiness of the cod.

Steps to do this are similar to that of how you would normally bread fillets, except skip the flour step and go straight for the panko. Here’s the how-to:

  • Season fillets with kosher salt and freshly cracked pepper
  • Transfer to egg wash, allow excess to drip
  • Coat with panko
  • Add to hot oil bath
  • Transfer to wire rack, sprinkle with salt
  • Repeat with remaining fish

Other types of Fish To Use

No cod? No problem! Any mild-flavored white fleshed fish is great to use in lieu of cod. Other options include:

  • Flounder
  • Halibut
  • Haddock
  • Grouper

Special Equipment For This Recipe

  • Thermomter
  • 4-Quart Dutch Oven
  • Wire Rack
  • Small Baking Sheet

More Sandwich Recipes, Just for You

Loving This Crispy Fish Sandwich?

That makes two of us! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

Crispy fish sandwich

Crispy Fish Sandwich

Crispy fish sandwich made with breaded fish, American cheese, tartar sauce, all sandwiched between a toasted soft white bun–sound familiar?
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Jeri Mobley-Arias
Course Main Course
Cuisine American, Seafood

Ingredients

Tartar Sauce

  • ½ cup good quality mayo
  • 4 teaspoons fresh dill, coarsely chopped
  • 2 teaspoons dijon mustard
  • ½ teaspoon kosher salt, I use Diamond brand
  • ⅛ teaspoon freshly cracked pepper
  • 2½ teaspoons sweet relish
  • 2 garlic cloves, grated
  • 2 tablespoons shallot, finely chopped
  • 2 tablespoons capers, coarsely chopped
  • 1 teaspoon caper brine

Fried Fish

  • 4-4.5 ounce cod filets
  • Avocado oil
  • 2 eggs
  • 2 cups panko crumbs
  • 1 teaspoon kosher salt + more for seasoning fillets
  • Freshly cracked pepper for seasoning fillets
  • 1 lemon, halved

Sandwich

  • 4 soft white buns
  • 4 slices American cheese

Instructions

  • Add all tartar sauce ingredients in a bowl. Mix well to combine and set aside.
  • Start with 2 medium bowls. Add panko breadcrumbs + kosher salt to the first bowl (mix well) and egg in the second bowl. Whisk egg until combined well, set aside.
  • Heat 1½ inches avocado oil to 350°F in a medium dutch oven.
  • Season both sides of cod with salt and pepper. Keep one hand clean and free of assembly ingredients.
  • One at a time, proceed with dipping both sides of cod in the egg wash, gently shaking off excess egg. Place cod into the bowl with panko and with your free hand, sprinkle panko mixture over cod until well-coated.
  • Set on baking sheet. Repeat until all cod are coated. 
  • Place fish in oil and turn once after bottom turns golden brown or after the 3-4 minute mark. Transfer to a wire rack, as this will keep fillets from getting soggy. Sprinkle with a whisper of salt and squeeze of a lemon. Repeat with remaining fish.
  • Meanwhile, toast the buns and spread tartar sauce on both sides of the bun. Place fillet on bottom bun, followed by a slice of cheese and sandwich together. Serve immediately.
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!