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+ servings

Breaded Fish Sandwich with Mint Caper Tartar Sauce


Tartar Sauce

  • 2 Tbsp mayonnaise
  • 2 Tbsp Greek yogurt
  • 1 Tbsp capers, chopped
  • 1 Tbsp finely chopped fresh mint
  • 2 tsp finely chopped fresh flat-leaf parsley
  • ½ tsp red wine vinegar
  • freshly ground black pepper

Fish Fillets

  • ¼ tsp salt + freshly ground black pepper
  • 4 (6 oz) square-cut Mahi-mahi fillets
  • ¼ cup all-purpose flour
  • 2 large egg whites, lightly beaten
  • 1 cup Panko bread crumbs
  • 1 ½ Tbsp olive oil
  • 1 medium onion, thinly sliced
  • 3 cups ice water
  • 1 tomato, sliced
  • 4 sandwich buns, halved and toasted


  • Preheat oven to 350° F
  • Combine the first six ingredients in a small bowl; stir in a grind of black pepper. Set tartar sauce aside
  • Combine onion and ice water; soak 20 minutes. Drain on paper towels
  • Sprinkle ¼ tsp each of salt and pepper evenly over the fish.
  • Place flour in a shallow dish; egg whites in another, and the bread crumbs in yet another. Dredge both sides of fish in flour; dip in egg white, and dredge this time in bread crumbs.
  • Heat a large nonstick skillet over medium-high heat, add oil; swirl to coat. Add fish; cook 2 minutes on each side or until browned.
  • Place fish on a baking sheet. Bake for 5-6 minutes, or until it flakes easily when tested with a fork.
  • Assemble!
  • On the buns, spread tartar sauce. Top each a fish fillet, onions, and tomatoes