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Prep 15min
Total15min
Servings4
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Ingredients
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
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Steps
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.
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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.
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