Lemon-Pepper Fish Fillet Sandwiches

 

2

tablespoons whole-grain yellow cornmeal

2

tablespoons all-purpose flour

1/2

teaspoon seasoned salt

1/2

teaspoon lemon-pepper seasoning

1

tablespoon canola oil

2

walleye fillets (about 6 oz each), each cut crosswise in half

1/4

cup tartar sauce

4

100% whole wheat 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 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.
• 3 Spread tartar sauce on cut sides of toasted buns. Layer lettuce and fish fillets in buns.