Step 1: Preheat your oven to a scorching 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top. Lightly spray the wire rack with cooking spray. This setup is crucial for air circulation, ensuring crispy fish on all sides. The wire rack prevents the bottom of the fish from getting soggy.
Step 2: Prepare your Triple Pickle Tartar Sauce. In a medium bowl, combine mayonnaise, finely diced dill pickles, sweet relish, finely diced bread-and-butter pickles, fresh lemon juice, fresh dill, Dijon mustard, and a pinch of salt and black pepper. Stir well to combine. Taste and adjust seasoning as needed. Cover and refrigerate until ready to serve to allow the flavors to meld.
Step 3: Pat the fish fillets very dry with paper towels. This is a critical step! Excess moisture creates steam, which will prevent crispiness. Cut larger fillets into sandwich-sized portions if necessary. Season both sides of the fish lightly with salt and pepper.
Step 4: Set up a breading station. You'll need three shallow dishes: one with all-purpose flour seasoned with a pinch of salt and pepper, one with beaten eggs, and one with Panko breadcrumbs mixed with garlic powder, onion powder, paprika, and a pinch more salt and pepper. This seasoned breadcrumb mixture is key for a flavorful coating.
Step 5: Dredge each fish fillet. First, coat thoroughly in the seasoned flour, shaking off any excess. Then, dip into the beaten egg, ensuring it's fully coated. Finally, press firmly into the seasoned Panko breadcrumbs, making sure the breadcrumbs adhere completely to all sides. Don't be shy – a thick, even coating is what gives you that glorious crunch. For best results, use one hand for dry ingredients and the other for wet to keep things tidy.
Step 6: Place the breaded fish fillets onto the prepared wire rack on the baking sheet. Lightly spray the tops of the breaded fish with cooking spray. This helps achieve that golden-brown, crispy 'fried' finish. Do not overcrowd the baking sheet; if necessary, bake in batches to ensure even cooking and crisping.
Step 7: Bake for 12-18 minutes, or until the fish is golden brown and crispy, and flakes easily with a fork. Cooking time will vary depending on the thickness of your fillets. Flip the fish halfway through cooking for even crispness. While the fish bakes, lightly toast your hamburger buns. Gather your sandwich toppings: lettuce, tomato slices, and any other favorites.
Step 8: Assemble your Oven-Fried Fish Sandwich! Spread a generous amount of the Triple Pickle Tartar Sauce on both halves of a toasted bun. Layer with crisp lettuce, a tomato slice, and a hot, crispy fish fillet. Close the sandwich and serve immediately with your favorite Zesty Chimichurri Steak Salad or other side dishes. Enjoy every bite!