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
Preparation
In shallow bowl, mix cornmeal, flour, seasoned salt and lemon-pepper seasoning.
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.
Spread tartar sauce on cut sides of toasted buns. Layer lettuce and fish fillets in buns.
