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Categories:
red snapper salt cornmeal flour eggs oil tartar sauce submarine rolls spring lettuce mix tomatoes avocados
Viewed: 77 - Published at: 7 years agoIngredients
- 24 each red snapper fillets (5 oz. each)
- to taste salt and black pepper
- 1 qt. cornmeal
- 1-1/2 cups flour
- 1 doz. eggs
- 3/4 cup TAPATIO Hot Sauce
- 3 cups oil
- 2-1/4 cups Creamy Tartar Sauce, divided
- 2 doz. submarine rolls (5-1/2 inch), split, toasted
- 2 qt. spring lettuce mix
- 48 slices plum tomatoes, sliced Safeway 1 lb For $1.29 thru 02/09
- 72 slices avocados, sliced Whole Foods 5 ea For $5.00 thru 02/09
Method
- Season fish with salt and pepper.
- Mix cornmeal and flour in shallow pan.
- Whisk eggs and hot sauce in shallow bowl.
- Dip fish in egg mixture then in flour mixture, turning to evenly coat both sides of each fillet.
- Heat oil in skillet on medium-high heat.
- Add fish; cook 6 min.
- or until golden brown on both sides, turning occasionally.
- For each serving: Spread 1/2 Tbsp.
- Creamy Tartar Sauce onto bottom half of roll.
- Fill with 1/3 cup lettuce, 1 fish fillet, additional 1 Tbsp.
- Creamy Tartar Sauce, 2 tomato slices and 3 avocado slices.
