Lemon-Pepper Fish Fillet Sandwich


  • 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


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.

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