Cod crispwich with special sauce

7 - 8
PersonalPoints™ per serving
Total Time
27 min
17 min
10 min
This crunchy cod sandwich, slathered with tangy mayonnaise, is a delicious alternative to fast-food fried fish sandwiches.


Uncooked lingcod fillet(s)

1 pound(s), four 4 oz pieces

Regular liquid egg substitute

½ cup(s)

Corn flakes

¾ cup(s), crushed

Onion powder

½ tsp

Uncooked unenriched white cornmeal


Garlic salt

½ tsp


¼ tsp

Mixed grain hamburger bun(s)

4 item(s)

Cooking spray

1 spray(s), or enough to coat fish

Romaine lettuce

¼ cup(s), shredded, about 4 leaves

Fresh tomato(es)

½ medium, sliced

Fat free mayonnaise

¼ cup(s)

Hot dog pickle relish

1 Tbsp

Uncooked scallion(s)

1 Tbsp, chopped

Dried tarragon

¼ tsp


  1. Preheat oven to 425°F.
  2. Dip fillets into egg substitute. Combine cornflakes, cornmeal, onion powder, garlic salt and paprika on a dinner plate. Coat fish with cornflake mixture.
  3. Cover baking sheet with parchment paper. Spray with cooking spray. Arrange fish on sheet. Spray fish with cooking spray. Bake for 10 minutes.
  4. Arrange fish fillets on each of 4 buns. Top with lettuce leaves and tomato slices.
  5. To make sauce, stir together mayonnaise, pickle relish, scallion and tarragon. Add a dollop of sauce to each sandwich.