This fish filet “panini” is a homemade copy of the popular fish filet panini from Okayama Kobo Bakery in Southern California. The bakery often has a line out the door, and this panini is one of my favorites—crispy panko-crusted fish, melty cheese, and a bright Japanese-style tartar slaw all tucked into a soft brioche bun.
What is a fish filet panini?
Think of it like a fish sandwich with tartar sauce, but assembled and finished more like a panini. The name suggests it’s pressed, though the important parts are the crunchy breaded fish, the creamy Japanese tartar slaw, and the buttery brioche that hold everything together.
One notable difference from the American version is the tartar sauce: this uses Japanese-style tartar sauce made with Japanese mayonnaise (Kewpie). Japanese mayo is richer and tangier because it’s made only with egg yolks and often has umami notes. A chopped hard-boiled egg folded into the sauce is another characteristic touch.
Why you’ll love this recipe
- Great for potlucks—these keep well in the fridge and reheat nicely.
- Tastes very close to the bakery original; in side-by-side tests many prefer this lighter version.
- Kid-friendly: a simple, satisfying snack or quick meal kids tend to love.
Ingredients
- White fish: Any white fish works well—pollock is often used at bakeries; cod is a convenient, affordable choice.
- Seasoning: Salt, black pepper, and garlic powder for the fish.
- Brioche hot dog buns: Soft, slightly sweet buns make the best base—store-bought is fine.
- Panko: Optional if you prefer to make breadcrumbs from the bun ends. Panko gives the crunch most similar to the bakery version.
- Flour: For the first coat on the fish.
- Milk: Used to help the breadcrumbs adhere.
- Monterey Jack cheese: Use sliced cheese so it melts evenly over the fish.
- Parmesan: Optional—adds savory depth when mixed into the breadcrumbs.
For the tartar slaw
- Japanese mayo (Kewpie): The base for the tartar slaw.
- Relish: Dill pickle relish or finely chopped gherkins—drain excess liquid.
- Hard-boiled egg: Chopped; it’s a common element in Japanese-style tartar.
- Cabbage, shallot, parsley: Finely chopped for crunch and freshness.
- Lemon juice, Dijon mustard, sugar: Small amounts to balance the flavor.
- Grated Parmesan: Not traditional, but adds a pleasant savory note and may be part of the bakery’s version.
More Copycat Recipes
If you enjoy recreating restaurant dishes at home, try other popular copycat recipes on the site—everything from spicy udon to famous bakery cakes. These recipes focus on bold, familiar flavors you can make in your own kitchen.
More Seafood Recipes
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Korean
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Fish Filet Panini (Okayama Kobo Bakery Copycat)
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)
- 1 tbsp grated Parmesan cheese
- 1/4 tsp salt
Tartar slaw
- 1/3 cup Kewpie mayo
- 1/2 cup shredded cabbage
- 1 hard-boiled egg, chopped
- 1 tbsp minced shallot
- 1 tbsp chopped parsley
- 1/4 cup drained relish
- 1/4 tsp lemon juice
- 1/4 tsp Dijon mustard
- 2 tbsp grated Parmesan cheese
Instructions
- Chop the parsley, shallot, cabbage, and hard-boiled egg.
- Combine all tartar slaw ingredients: Kewpie mayo, cabbage, chopped egg, shallot, parsley, drained relish, lemon juice, Dijon, and Parmesan. Chill—this can be made ahead.
- Trim about 1 inch off the ends of the brioche buns. Save the ends to make breadcrumbs or croutons.
- If making breadcrumbs: toast the bun ends until golden, cool, then pulse in a food processor with 2 tbsp grated Parmesan.
- Slice the fish into the desired shapes (two fillets or long strips). Season with salt, pepper, and garlic powder.
- Coat the fish in flour, dip in milk, then press into panko or homemade breadcrumbs mixed with 2 tbsp Parmesan.
- Fry in neutral oil at 350°F (175°C) for about 2 minutes per side until golden and crisp. Drain on a wire rack and let rest.
- Cut the fried fish into 6 portions that fit the buns. Place a slice of Monterey Jack on each bun, add a generous spoonful of tartar slaw, then top with the breaded fish.
- Broil on low with the oven rack about 6 inches from the broiler for 2 minutes, then increase to high for another 2 minutes or until the cheese crisps and the bun top is lightly browned.
- Serve immediately. To reheat, warm in an air fryer at 375°F for 4–5 minutes.
Nutrition information is an approximation.
Additional Info
Author: Stella Navarro-Kim
Prep Time: 20 minutes | Cook Time: 10 minutes | Total: 30 minutes
Course: Main Course, Snack | Cuisine: American, Japanese
Servings: 6 paninis
Keywords: filet o fish, fish filet, fish sandwich