| 2 | tablespoons yellow cornmeal |
| 2 | tablespoons Gold Medal® all-purpose flour |
| 1 | teaspoon seasoned salt |
| 1/2 | teaspoon lemon-pepper seasoning |
| 1 | tablespoon vegetable oil |
| 2 | walleye or tilapia fillets (about 6 oz each), each cut crosswise in half |
| 1/4 | cup tartar sauce |
| 4 | whole-grain or rye sandwich buns, toasted |
| 1 | cup shredded lettuce |
Serve with...
Lemonade Tea
Total Time:
10 min
| 1. | In shallow bowl, mix cornmeal, flour, seasoned salt and lemon-pepper seasoning. |
| 2. | In 12-inch nonstick skillet, heat oil over medium-high heat. Coat fish fillets with flour mixture. Cook in oil 4 to 6 minutes, turning once, until fish flakes easily with fork. |
| 3. | Spread tartar sauce on cut sides of toasted buns. Layer lettuce and fish fillets in buns. |
| No change. |
|
| You can buy preshredded lettuce in larger supermarkets. |
|
| Be sure to have the buns and lettuce ready to go when the fish is done so you can serve the sandwiches while they're warm. |
Nutrition Information:
290 ( 110); 12g ( 2g, 0g); 50mg; 730mg; 24g ( 3g, 5g); 22g 4%; 0%; 6%; 10% 1 ; 1/2 ; 0 ; 2 1/2 ; 1 1 1/2