My Baked Fish Sandwich, slathered with homemade tartar sauce, is quick and easy to make in 30 minutes with simple ingredients. Serve as a main for lunch or dinner.
This pandemic has made me more creative, productive and hungry for sandwiches. Odd, but true.
This Baked Fish Sandwich is great for individuals who prefer baked fish instead of fried.
DISCLAIMER (NOT SPONSORED): I have not been paid to show pictured products. I purchased the ingredients and they were delicious in my Baked Fish Sandwich.
Fascinating Sandwich Facts
The bread-enclosed famous food known as a sandwich is named after John Montagu, the 4th Earl of Sandwich (1718-1792), who is said to have asked his servant to bring him meat stuffed between two slices of bread so he would be less inconvenienced while hunting, playing cards, etc.
Apparently, his friends began asking for ‘the same as Sandwich.’ The name stuck.
The first written record of the word “sandwich” appeared in Edward Gibbons (1737-1794), English author, scholar, and historian, journal on November 24, 1762.
The most popular sandwich in America (not counting the hamburger) is the turkey sandwich, followed by the ham sandwich. If hamburgers are included, sandwiches account for nearly half of all limited-service restaurant sales.
Sixty percent of sandwiches sold globally are actually hamburgers.
Use toasted honey wheat bread, hamburger buns or whatever you prefer.
Sometimes, I’ll slather my Baked Fish Sandwich with a LOT of yellow mustard, layer with sliced white onions and a few finely diced jalapeno peppers.
When I feel like switching things up a bit, I’ll splash on some cajun hot sauce. Smack-a-licious!
How To Read & Follow A Recipe
Reading a recipe is an important life skill. It starts with knowing how to read a recipe’s ingredients, follow the instructions, prep ingredients, and knowing what equipment to use.
The following tips and strategies will help beginners or experienced cooks create a delicious dish as intended in the recipe.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the recipe. Don’t just quickly skim it. Thoroughly read from start to finish. Visualize doing each step which will help you avoid missing a step.
If you see ingredient that you and your family don’t use for whatever reason, use a substitutions or omit the ingredient.
My recipes are packed with helpful tips like shortcuts and serving sizes which save time time and help with meal planning.
Pay attention to the order in which ingredients are prepped. For example, 1 cup of chopped pecans is not the same as pecans, chopped (measure whole pecans and then chop).
Know the assumptions. For example, when my recipe calls for “sugar,” use granulated sugar. If brown sugar is an ingredient, it will be written as such in the recipe.
Figure out the timing. Check the listed “prep time” and “total time” to be sure you have enough time to complete the recipe.
Look for hints, such as the words “meanwhile” or “at the same time,” which indicate two or more steps can happen simultaneously.
For example, my prep time doesn’t include bringing cold butter up to room temperature. Be sure to include in your timetable.
Watch Recipe Videos. If you’re a visual learner (like me), watch recipe videos. Perfect for when you’re learning a new skill or just want to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking. It’s the perfect way to get organized and avoid missing an ingredient or missing a step in the instructions.
Organize your tools and kitchen equipment. Mise en place isn’t just for ingredients. Before starting, make sure you have parchment paper, aluminum foil, measuring cups, measuring spoons, the right pans, mixing bowls, and other equipment.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists. The notes will be very helpful the next time you make this recipe.
Baked Fish Sandwich
- 16 each frozen fish sticks See recipe notes.
- salt to taste
- black pepper to taste
- 8 slices sliced honey wheat bread or used preferred sandwich bread
- 2 tablespoons unsalted butter or margarine
- grated or thinly sliced cheddar cheese optional
- tartar sauce Use homemade or jarred.
- Prepare fish sticks according to instructions printed on package. Sprinkle with salt and black pepper before placing in preheated oven.
- Coat both sides of 8 slices of bread with melted butter (or use margarine). Place in a large skillet over low-medium heat. "Toast" for 3 minutes until light golden brown.
- Flip over. Sprinkle with shredded cheddar cheese or 3 strips of thinly sliced cheddar cheese. Allow to cook on LOW for 2 to 3 minutes. Cheese will melt slightly. Turn off heat.
- Carefully arrange 8 slices of "cheese toast" on a platter in one layer with cheese side up.
- Place 4 baked fish sticks on top of slice with melted cheese. If desired, slather with homemade tartar sauce. Top with second slice of toasted bread.
- Serve immediately.
DISCLAIMER: Not sponsored. I purchased this product because the fish sticks are great in sandwiches.