Crispy Fish Sandwich



1/4 cup panko breadcrumbs
1/4 cup yellow cornmeal
2 tablespoons all-purpose flour
1 teaspoon Italian seasoning
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon red pepper


1/4 cup all-purpose flour
1 egg, lightly beaten
2 (about 5-ounce) tilapia fish fillets
1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt


2 (about 9 inches long) crusty Hero rolls
1 cup shredded romaine lettuce
6 slices tomato

Your favorite dipping sauce or spread
Combine all coating ingredients in pie plate or shallow bowl; mix well. Set aside.

Place additional 1/4 cup flour into another pie plate or shallow bowl. Place egg into seperate pie plate or shallow bowl.

Dip both sides of each fish fillet into plain flour; shake off excess. Dip both sides into egg mixture and then into breadcrumb mixture, coating both sides.

Melt butter in 10-inch skillet over medium heat until sizzling; place breaded fish fillets into skillet. Cook, turning once, until coating is golden brown and fish flakes easily with fork (6 to 8 minutes).

Place fish fillets onto bottom half of rolls; top with shredded romaine and tomato slices. Serve with your favorite spread for dipping sauce or spread. Cut each sandwich in half.

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