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Sandwiches and Wraps

Crispy Fish Sandwiches with lighter Tartar Sauce
Ingredients
These crispy fillets are also great served on a Caesar salad. Frozen fish fillets are the perfect size for a sandwich. The tartar sauce can be made up to two days in advance and refrigerated until needed. Recipe may be halved.
1/3 cup reduced-fat mayonnaise
2 Tbsp.sweet pickle relish
1/4 tsp. onion powder
1/8 tsp. freshly ground black pepper
1 tsp. fresh lemon juice
1 Tbsp. finely chopped fresh parsley (optional)
2 (7.6 oz.) pkg. frozen grilled fish fillets, garlic and butter variety, such as Gorton's (4 fillets total)
1/4 cup panko bread crumbs
1/3 cup cornflake crumbs (available with other bread crumbs)
1 Tbsp. canola oil
4 leaves romaine lettuce, cut in half widthwise
4 whole wheat hamburger buns, split
1 tomatoes, thinly sliced (optional)
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Crispy Fish Sandwiches with lighter Tartar Sauce

Crispy Fish Sandwiches with lighter Tartar Sauce

Crispy Fish Sandwiches with lighter Tartar Sauce
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:18 minutes
directions
1. Prepare the tartar sauce. Combine all sauce ingredients in a medium mixingbowl and whisk until evenly blended and smooth. Refrigerate, covered, until needed.
2. Place frozen fish fillets on a plate and microwave on the defrost setting for 3minutes. In a shallow bowl, combine panko and cornflake crumbs. Mix until evenlyblended. Firmly press all sides of each fillet into the crumb mixture.
3. Heat oil in a large nonstick skillet over medium heat. When hot, swirl theoil in the pan, place fillets into skillet, and cook undisturbed for 5 minutesuntil golden. Flip fillets and continue to cook 2 to 3 minutes until fish is cookedthrough.
4. To serve, place 2 pieces romaine on the bottom of each bun. Top with fish, tomato slices if using, and 2 Tbsp. tartar sauce. Cap with top bun and serve.
Source: Hannaford fresh Magazine, September - October 2009
 
 
 
 
 
 
 
 
 
 
 
 
 
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