Pan-fried fish sandwich
grated Parmesan cheese
1 Tbsp, fresh, finely minced (or 1 tsp dried thyme)
½ tsp, or to taste
½ tsp, freshly ground, or to taste
uncooked flounder fillet(s)
1 pound(s), four 4 oz pieces, washed and patted dry
1 large, whipped until stiff
olive oil cooking spray
light hamburger roll(s) or bun(s)
½ medium, cut into 4 wedges
4 leaf/leaves, large
- In a medium bowl, combine cornmeal, Parmesan cheese, thyme, salt and pepper; set aside. Set fish on a plate and spread both sides with mustard. Next, dip fish into egg whites, turning to coat both sides. Lastly, dip fish into cornmeal-mixture, turning to coat both sides.
- Coat a large oven-proof skillet with cooking spray and set over medium to medium-high heat; heat oil until shimmering. Add fish to skillet and cook for 2 to 3 minutes on one side; flip fish and cook until done on other side, about 2 to 3 minutes more.
- Spread 1 teaspoon of tartar sauce on bottom half of each roll; top with a fish fillet and squeeze some lemon juice over top. Place a piece of lettuce and 2 pieces of tomato on fillet; top with roll. Yields 1 sandwich per serving.