Photo of Crispy fish fillet sandwiches by WW

Crispy fish fillet sandwiches

Total Time
25 min
10 min
15 min
Our lighter baked-fish sandwich has all the appeal of the classic fast-food version: crispy fish, soft bun, American cheese, and an easy, killer tartar sauce to bring it all together. We start by toasting panko breadcrumbs in the oven to give them a golden hue; without a dunk in the deep fryer, they would remain very pale after baking.


Cooking spray

4 spray(s)

Panko breadcrumbs

¾ cup(s)

Light mayonnaise

5 Tbsp, divided


1 large egg(s), lightly beaten

Frozen swai fillet

12 oz, or flounder or whitefish, thawed and cut into 4 equal pieces

Kosher salt

¼ tsp

Black pepper

¼ tsp

Unsweetened dill pickle

1½ Tbsp, minced


1 Tbsp, minced

Light hamburger bun

4 bun(s)

Reduced fat American cheese

2 slice(s), halved


  1. Preheat the oven to 350°F. Line a small sheet pan with parchment paper.
  2. Spread the panko onto the sheet pan. Bake until golden brown, about 5 minutes, stirring once or twice. Pour the panko onto a shallow plate. In a shallow bowl, whisk together 1 tablespoon of the mayonnaise and egg. Sprinkle the fish evenly with the salt and black pepper. Dip the fish into the egg mixture, turning to coat. Dredge the fish in the panko, turning to coat.
  3. Arrange the fish on the sheet pan (still covered with parchment paper). Coat the fish with cooking spray. Bake until the fish flakes easily when tested with a fork, 10 to 12 minutes.
  4. Meanwhile, in a small bowl, stir together the remaining 4 tablespoons mayonnaise, pickles, and scallions. Spread the sauce evenly over the tops of the buns. Arrange ½ cheese slice on the bottom of each bun and top with 1 piece of fish. Arrange the bun tops on top.
  5. Serving size: 1 sandwich