Cod crispwich with special sauce
Uncooked lingcod fillet(s)
1 pound(s), four 4 oz pieces
Regular liquid egg substitute
¾ cup(s), crushed
Uncooked unenriched white cornmeal
Mixed grain hamburger bun(s)
1 spray(s), or enough to coat fish
¼ cup(s), shredded, about 4 leaves
½ medium, sliced
Fat free mayonnaise
Hot dog pickle relish
1 Tbsp, chopped
- Preheat oven to 425°F.
- Dip fillets into egg substitute. Combine cornflakes, cornmeal, onion powder, garlic salt and paprika on a dinner plate. Coat fish with cornflake mixture.
- Cover baking sheet with parchment paper. Spray with cooking spray. Arrange fish on sheet. Spray fish with cooking spray. Bake for 10 minutes.
- Arrange fish fillets on each of 4 buns. Top with lettuce leaves and tomato slices.
- To make sauce, stir together mayonnaise, pickle relish, scallion and tarragon. Add a dollop of sauce to each sandwich.