Crispy Tilapia Sandwich

Posted on February 5th, 2013 by Leah Damron

It’s time once again for the sale we’ve all been waiting for.  The perfect mid-winter pick-me-up and no, I’m not talking about the semi-annual shoe clearance at Nordstrom, (although that’s a good one too). “Seven Days, Seven Ways to Save” has returned to your favorite Balistreri Sendik’s, where there will be some awesome deals in store (pun intended, my apologies) every day of the week throughout the duration of the sale.

In case great bargains alone aren’t sufficient meal time inspiration, here’s a great kid-tested, mom-approved recipe to help you decide what to feed your own DamFam on a busy weeknight.  This easy little sandwich was a big a hit at my house.  I hope you like it too.  See you at Sendik’s!  : )


CRISPY TILAPIA SANDWICH
SERVES:  4
SOURCE:  myrecipes.com

Ingredients:
2 T. light sour cream
2 T. creamy mustard blend (such as Dijonnaise)
¼ c. all purpose flour
1 1/2 c. panko breadcrumbs
4 (5 – oz) tilapia fillets
kosher salt and pepper
½ 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

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.

Featured, Fresh, Frugal, Fabulous | February 5th, 2013