Lemon-Pepper Fish Fillet Sandwich

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

Directions

1. In shallow bowl, mix cornmeal, flour, seasoned salt and lemon-pepper seasoning.

2. In 12-inch non-stick 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

  • Tips: 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.

Recipe courtesy of bettycrocker.com.

Leave a Reply

Commenting Policy - We encourage open expression of your thoughts and ideas. But there are a few rules:

No abusive comments, threats, or personal attacks. Use clean language. No discussion of illegal activity. Racist, sexist, homophobic, and generally hateful comments are not tolerated. Keep comments on topic. Please don't spam.

While we reserve the right to remove or modify comments at our sole discretion, the Sportsman's Guide does not bear any responsibility for user comments. The views expressed within the comment section do not necessarily reflect or represent the views of The Sportsman's Guide.