Crispy Tilapia Sandwich

Photo by jill g.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    T. light sour cream

  • 2

    T. creamy mustard blend (such as Dijonnaise)

  • 1/4

    c. all purpose flour

  • 1 1/2

    c. panko breadcrumbs

  • 4

    (5 – oz) tilapia fillets

  • kosher salt and pepper

  • 1/2

    c. egg substitute

  • 2

    T. (more if needed) canola oil

  • 4

    whole wheat hoagie rolls, toasted

  • Sliced tomato, thinly sliced red onion, and leaf lettuce for serving

Directions

Combine sour cream and Dijonnaise in a small bowl. Place panko in a shallow dish. Place flour in another shallow dish. Sprinkle fish with salt and pepper; dredge 1 fillet in flour. Dip in egg substitute; dredge in crumbs, pressing to adhere. Repeat procedure with remaining 3 fish fillets, flour, egg substitute, and crumbs. Heat oil in a large nonstick skillet over medium high heat. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. (It may be necessary to do this is batches; do not crowd the pan.) Spread 1 ½ teaspoons sour cream mixture on each half of 4 rolls; place 1 fish fillet on bottom half of each roll. Top each serving with tomato, red onion, and leaf lettuce and top half of rolls. Serve immediately.

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