Sunday, May 04, 2008

Crispy Tilapia Sandwiches

At the last minute yesterday, we decided to go out to Joe's Crab Shack with Steven before going to see Iron Man (which was awesome). I had a shrimp po'boy, which was delicious. I wish I'd realized we were going to go there before making our meal plan and subsequently buying groceries, though, because tonight we had tilapia and that's two fish sandwiches in a row for me.

However. This sandwich is very delicious. And it is easy. I was even able to cook the fish all the way through without some sort of catastrophe. It tastes great with all of the condiments, and the Saltine coating is great. We both really enjoyed it a lot and would definitely make it again!

sandwich

Crispy Tilapia Sandwiches
Cooking Light, March 2008

Made with a whole wheat hoagie bun and lots of fresh veggie toppings, this sandwich is an easy way to obtain one of your two weekly fish servings.

2 tablespoons light sour cream
2 tablespoons creamy mustard blend (such as Dijonnaise)
15 fat-free saltine crackers
2 tablespoons all-purpose flour
4 (5-ounce) tilapia fillets
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup egg substitute
2 tablespoons canola oil
4 (3-ounce) whole wheat hoagie rolls, toasted
8 (1/4-inch-thick) slices tomato
12 thin slices red onion
4 romaine leaves

1. Combine sour cream and Dijonnaise in a small bowl.

2. Place crackers in a food processor; process until fine crumbs measure 1 cup. Place crumbs in a shallow dish. Place flour in another shallow dish. Sprinkle fish with salt and pepper. Dredge 1 fillet in flour. Dip in egg substitute; dredge in crumbs. Repeat procedure with remaining 3 fish fillets, flour, egg substitute, and crumbs.

3. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

4. Spread 1 1/2 teaspoons sour cream mixture on each half of 4 rolls; place 1 fish fillet on bottom half of each roll. Top each serving with 2 tomato slices, 3 onion slices, 1 romaine leaf, and top half of roll.

Yield: 4 servings

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