Crispy Fish Sandwiches
Goldfish crackers and panko create the crust on these crunchy-outside, flaky-inside fillets
Yields
Total Time
Prep Time
Ingredients
- 1 cup goldfish crackers, finely ground
- ⅓ cup seasoned panko breadcrumbs
- 2 eggs, beaten
- ½ tsp. garlic powder
- ¼ tsp. salt
- ¼ tsp. pepper
- 4 (4 oz.) tilapia fillets
- ¼ cup oil
- 8 slices Italian bread, grilled or toasted
- ¼ cup light mayonnaise
- 2 leaves green leaf lettuce, torn
- 1 tomato, halved, sliced
- ⅓ cup crumbled feta cheese, 1½ oz.
- ¼ cup sliced red onion
Instructions
PrintIn shallow bowl, combine ground goldfish crackers with breadcrumbs. Place eggs in separate bowl. In small bowl, combine garlic powder, salt and pepper; sprinkle all over fish. Dip fish in eggs, letting excess drip off back into bowl. Working with 1 piece at a time, coat with cracker mixture pressing lightly to adhere.
In large nonstick skillet, heat oil over medium-low heat. In batches, if needed, add fish and cook, flipping once, until crust is golden and centers are opaque, about 3 min. per side.
Spread one side of each slice of bread with mayonnaise. Top 4 slices bread, mayonnaise side up, with lettuce, tomato slices, feta, fish and onion. Cover with remaining bread slices, mayonnaise side down.
Nutrition
- Calories: 345
- Fat: 21 gram
- Saturated Fat: 4 gram
- Protein: 12 gram
- Carbohydrate: 28 gram
- Fiber: 2 gram
- Cholesterol: 68 mg
- Sugar: 4 gram
- Sodium: 667 mg
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