“Fried” Fish Sandwich

(from jmb10815’s recipe box)

A dream come true: Crispy-coated fish fillets that are baked, not fried. To add a tangy tartar sauce, whisk together fat-free mayonnaise and pickle relish.
Now POINTS® Value: 6
Level of Difficulty: Easy

Source: weightwatchers.com (from RecipeThing user salonx)

Prep time: 15 minutes
Cook time: 20 minutes
Serves 4 people

Categories: Fish


  • 1 sprays olive oil cooking spray, or enough to coat pan and fish
  • 1/2 cup seasoned bread crumbs, Italian-style
  • 1 1/4 pound lingcod fillet(s), four 5 oz pieces
  • 1/4 cup Dijon mustard
  • 4 medium mixed-grain hamburger roll(s)
  • 8 piece lettuce
  • 1 small tomato(es), sliced


  1. Preheat oven to 400ºF. Coat a large baking sheet with olive oil cooking spray.

  2. Place bread crumbs in a shallow dish. Coat both sides of each cod fillet with mustard and then turn fish in bread crumbs to coat. Arrange fillets on baking sheet and spray surface with cooking spray. Bake until fish is fork-tender and coating is golden brown, about 20 minutes.

  3. Place fish on rolls and top each with 2 lettuce leaves and 1/4 of tomato slices

  4. We renovated Fried Fish Fillets by:

  5. Baking the fish fillets instead of deep frying them.

  6. Using mustard instead of egg to coat the fillets before dredging them in bread crumbs.

  7. Serving the fish on more nutritious mixed-grain rolls instead of the plain white flour variety.

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