The idea of a fish sandwich seemed a little weird to me. I'm all about tilapia on its own, but sticking it on a sandwich like its a piece of chicken didn't sound all that appealing. Boy was I wrong, and I'm glad I decided to give this recipe a try! This was a great weeknight dinner, taking all of 30 minutes to prepare. The fish itself is very mild tasting (fill free to add additional spices if you wish), but paired with the sour cream mustard spread and sandwich toppings, it made for a hearty, flavorful meal. We ate this with baked potato slices, which I'm not yet posting as they were good...but could stand to be improved. Any tips on how to get them nice and crispy?
adapted from Cooking Light
*for 2 sandwiches
Ingredients:
-1 tbsp light sour cream
-1 tbsp dijon mustard
-8 saltine crackers
-1 tbsp all-purpose flour
-2 tilapia fillets
-1/8 tsp salt
-1/8 tsp pepper
-1 egg, beaten
-1/2 baguette, or other crispy loaf
-tomato slices
-red onion slices
-fresh spinach leaves
Directions:
1. Process saltine crackers in a food processor (or blender) until fine. Spread on a plate. Spread flour on another plate.
2. Sprinkle fish with salt & pepper. Dredge fillet in flour. Dip in beaten egg. Dredge in saltine crumbs. Repeat with second fillet.
3. Spray a large nonstick skillet with cooking spray and heat over medium-high. Add fish to pan. Cook, flipping after 4 minutes, and cooking for 4 minutes on the other side.
4. Mix sour cream and mustard. Cut baguette in half length and widthwise to form 4 pieces. Spread sour cream mixture on two slices of bread.
5. Place tilapia on bottom half of bread. Top with tomato, red onion, spinach, and other half of bread.
