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This fish filet “panini” is a copycat recipe for Okayama Kobo Bakery in Southern California. There is always a line out the door at this bakery, and my favorite thing to get is this fish filet panini!
What is a fish filet panini?
It’s very similar to a fish filet sandwich with tartar sauce, just assembled differently. I think it’s pressed like a panini, but I’m not really sure. It doesn’t look like one, but I’m assuming it’s pressed since it’s in the name!
One key difference between this and a regular fish filet sandwich is the use of Japanese tartar sauce over American style tartar sauce.
Japanese tartar sauce is made with Japanese mayo, which uses only egg yolks and is known for its umami rich, tangy-sweet flavor. The addition of a hard-boiled egg is also a characteristic of Japanese tartar sauce.
Why you’ll love this recipe
- This is a great dish to bring to potlucks, as it holds well in the fridge and tastes just as good reheated!
- It tastes very similar to the real deal. I’ve taste tested side-by-side and actually prefer my recipe, only because it’s not as rich & heavy as the one from the bakery.
- This is a great snack or quick meal for kids!
Ingredients
- White fish- any white fish is ideal for this recipe. I believe the bakery uses pollack- I use cod because I always have it in my freezer and its relatively inexpensive.
- Seasoning– salt, pepper, garlic powder for the fish
- Brioche hot dog buns- I decided not to make the bread from scratch for this recipe because it’s already ingredient-heavy, so the best option is brioche hot dog buns. I found the perfect ones at Walmart! You can see a photo of it below.
- Panko- this ingredient is optional. The original recipe uses panko as the breading, so if you already have it then go ahead and use it. Otherwise, you can just use the ends of the brioche hot dog buns to make your own breadcrumbs. It’s a little extra work, but it will save some money on ingredients.
- Flour- to coat the fish.
- Milk– second step of breading the fish, to help the panko stick.
- Monterey jack cheese-it has to be slices, not grated or blocks of cheese.
- Parmesan cheese– optional to add a little grated parmesan cheese to the panko breadcrumbs for a boost in flavor.
For the tartar slaw:
- Japanese mayo- I use Kewpie mayo
- Relish– dill pickle relish or chopped up gherkins. If using relish, drain the juice as much as you can.
- Hard boiled egg- this is one of the things that differentiates Japanese tartar sauce from American tartar sauce.
- Cabbage, shallots, parsley- to add some flavor and texture
- Lemon juice, dijon mustard, and sugar- you only need a tiny bit of these
- Grated parmesan cheese– this is not a typical ingredient for Japanese style tartar sauce, but I think the bakery adds this and it tastes amazing.
More fish recipes
If you like this recipe, try some of my other easy fish recipes on the blog!
Fish Filet Panini (Okayama Kobo Bakery Copycat)
Panko crusted white fish, soft brioche bun, Monterey jack cheese, and Japanese tartar sauce
Ingredients
- 6 oz cod filet , or any white fish
- 1/4 tsp garlic powder
- 1/8 tsp black pepper
- 1/4 cup milk
- 6 slices Monterey jack cheese
- 6 brioche hot dog buns
- 1/4 cup all purpose flour
- 1/3 cup panko bread crumbs, *see note in step 3
- 1 tbsp parmesan cheese, grated
- 1/4 tsp salt
Tartar slaw
- 1/3 cup Kewpie mayo
- 1/2 cup cabbage, shredded
- 1 hard boiled egg
- 1 tbsp shallot, minced
- 1 tbsp parsley, chopped
- 1/4 cup relish, drained
- 1/4 tsp lemon juice
- 1/4 tsp dijon mustard
- 2 tbsp parmesan cheese, grated
Instructions
- Chop the parsley, shallot, cabbage, and hard boiled egg.
- Combine all the tartar slaw ingredients together: kewpie mayo, cabbage, hard boiled egg, shallot, parsley, relish (make sure to drain juices), lemon juice, dijon mustard, and parmesan cheese. Keep in the refrigerator. *This can be made ahead of time!
- Cut about 1 inch off the ends of the brioche hot dog buns. You can save the ends to make croutons, OR you can make your own breadcrumbs for the fish, instead of using panko.
Make your own breadcrumbs (skip if using panko)
- Toast the ends of the brioche buns. I toasted these for about 2 minutes on each side, but you'll need to watch it to make sure it doesn't burn.
- Let it cool completely before blending it in the food processor, then add 2 tbsp of grated parmesan cheese and mix well.
Prep the fish
- Slice the fish in half so that you have two filets in the shape pictured. Season with salt, pepper, and garlic powder.*You can also just cut them into 6 strips the length of the brioche buns, but this will take more time to coat in the breading.
- Coat in all purpose flour
- Dip the coated fish into milk
- Then do one final coat in the breadcrumbs (or panko).*Add 2 tbsp grated parmesan cheese to the panko.
- Fry in neutral oil at 350 degrees Fahrenheit for 2 minutes on each side.
- Rest on a wire rack
- Cut into 6 strips
- Add Monterey jack cheese slices to each brioche bun, then add the tartar slaw, then add the breaded fish.
- Place the rack at least 6 inches from the broiler. Broil on low for 2 minutes, then broil on high for another 2 minutes or until the cheese crisps on top of the bread.
- Serve right away, but these can also be reheated. Just pop them into the air fryer for 4-5 minutes at 375.
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
Just made this for my family yesterday and everyone loved it! This is the second recipe I’ve made of yours and both were a hit! Thanks for so many great recipes!
This is the perfect Lenten Friday Meal… tasty, easy, and a wonderful twist on a delectable seafood dinner 😋
This is to-go recipe. Our fam’s fave! Kiddos love it and hubby as well. This did not disappoint! Kudos!