YIELDS: 4 Servings PREP TIME: 5 mins COOK TIME: 15 mins TOTAL TIME: 20 mins

A healthy alternative to frying! Super crispy, baked cod sandwiches with a spicy and smokey chipotle mayo. The panko gives it a nice crunchy outside while keeping the fish moist and tender on the inside.


1 lb skinless cod filets (about 1" thick)
¾ cup panko bread crumbs
½ tsp paprika
¼ tsp salt
2 eggs, lightly beaten
1 tbsp Dijon mustard
4 buns, toasted
Canola oil for the pan

Chipotle Mayo
¼ cup mayonnaise
1 tsp fresh lemon juice
¼ tsp kosher salt
½ tsp chipotle chili powder

Instant read thermometer
Small bowl 
Shallow bowl
Baking sheet


  1. In a small bowl, whisk together all ingredients for the chipotle mayo. Set aside.
  2. Preheat oven to 425°F and lightly oil a large baking sheet.
  3. Place the panko in a shallow bowl and season with the salt and paprika. In a medium bowl, whisk together the eggs and dijon mustard.
  4. If using a large piece of cod, cut 1 lb of it into 4 evenly sized pieces. Pat the fish dry with paper towels, dip into the egg mixture, then the panko mixture.
  5. Place the filets on the prepared baking sheet and bake for about 15 minutes. (The fish is ready when it easily flakes when pierced with the tip of a paring knife.)
  6. Smear the chipotle mayo onto the toasted buns, and top with the cod and pickle slices.