Crispy Garlic-Herb Tilapia Sandwiches
with a Lemony Salad & Roasted Potato Wedges
- Milk
- Wheat
- Fish
- Eggs
- Soy
For this homemade, better-than-drive-thru fried fish sandwich, mild, flaky tilapia fillets are brushed with sour cream and coated with panko breadcrumbs, then fried until golden and light-as-air crispy. They’re tucked into toasted baguettes along with a swipe of smoky garlic herb sauce and crunchy, lemony salad. Crispy potato wedges and a side salad make this meal the catch of the day.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Baby Lettuce
½ cup
Panko Breadcrumbs
(Contains: Wheat)
12 ounce
Potatoes
11 ounce
Tilapia
(Contains: Fish)
1 unit
Lemon
1 teaspoon
Paprika
1 ounce
Smoky Garlic Herb Sauce
(Contains: Eggs)
1 unit
Tomato
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Trim and discard root end from lettuce; roughly chop leaves. Halve tomato lengthwise; thinly slice crosswise into half-moons. Quarter lemon.
Spread out panko on a plate; season with salt and pepper.
Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper.
Roast on top rack until browned and tender, 20-25 minutes.
While potatoes roast, pat tilapia* dry with paper towels; season generously all over with paprika, salt, and pepper.
Brush tilapia with sour cream, then press into seasoned panko until evenly coated on both sides.
Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add coated tilapia. TIP: Depending on the size of your pan, you may need to work in batches.
Cook until panko is golden and fish is cooked through, 4-6 minutes per side. TIP: Lower heat if tilapia begins to brown too quickly.
Transfer to a paper-towel-lined plate.
Halve and toast baguettes.
Place lettuce and tomato in a large bowl; add a large drizzle of olive oil and juice from two lemon wedges (four wedges for 4 servings). Season with salt and pepper; toss to combine.
Spread half the smoky garlic herb sauce over bottom baguette halves; fill with crispy tilapia, drizzle with remaining smoky garlic herb sauce, and top with as much salad as you like. Close to form sandwiches.
Divide sandwiches between plates; serve with potato wedges and any remaining salad on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the crispy fish, but some found it bland; adding extra seasoning or sauce boosted flavor 🍲.
- Ease of prep: Several found it easy to make, though a few mentioned it was messy or time-consuming to fry the fish.
- Suggestions: Consider adding more smoky garlic herb sauce, as many wanted extra for better coverage and taste.
- Portions: Fish fillets were generously sized, but baguettes were often too small to fit the fish comfortably.
- Texture: The panko coating created a nice crunch, though some had trouble getting it to stick well.
- Sides: Potato wedges were popular, but some suggested offering alternative sides or a dipping sauce.
Reviews from our home cooks
This was also very delicious! I think the panko and the wedges deserved more seasoning. I added garlic and onion powder in addition to the paprika sent and really enjoyed it. I also think the Herby sauce was delicious and wish we could have included some of that flavor into the fish or the potatoes.
VERY delicious sandwich. I was extremely pleased with the portions, the fish filets were actually huge! Even my no-fish kid ate the whole thing, but he was more a fan of the roasted potatoes.
Another very tasty meal this week! The fish was very fresh and generous in size. My only suggestions would be a little more panko and more of the garlic herb sauce.
I didn't make the salad, just put sliced tomatoes and lettuce on the sandwiches and served with HF tomato soup. It was all fantastic. Tilapia is an S tier fish all day, every day.
I don't know where you get that smoky garlic sauce, but it's amazing. Loved these sandwiches.
This was tasty, however tilapia was WAY bigger than the baguettes. Tomatoes weren't ripe but I had some at home so I used those instead. I love that the recipes have a lot of info on the side including nutrition facts. I wish it still mentioned how much of each ingredient was needed. Definitely needed more than 2 packs of the garlic herb sauce.
I actually did the fish in the air fryer (you guys really need to add this option as so many of us have air fryers and they use less fat). This was a lot of food. Very good. Did make a couple of changes like making the sandwiches open faced. The tilapia was excellent.
So yum!! Lots of lettuce to use as a sandwich garnish and side salad. Would love an air fryer option
One of my favorites. Also, pro tip, use peanut oil for crispy frying.
This one is excellent! I would like a wider variety of sides but this sandwich was fantastic
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