Active Time
N/A
Total Time
40 MIN
Yield
Serves : 4
© Kana Okada

How to Make It

Step 1    

In a small skillet, heat the canola oil. Add the panko crumbs and cook over moderately low heat, stirring, until they're golden, 5 minutes. Stir in the Old Bay and transfer the toasted crumbs to a plate.

Step 2    

In a small bowl, whisk the fromage blanc with the mustard, lemon juice, Tabasco, cornichons, parsley and tarragon and season the remoulade with salt and pepper.

Step 3    

Light a grill or preheat a grill pan. Oil the grates. Grill the rolls cut side down until lightly toasted. Transfer the rolls to plates and spread with the remoulade.

Step 4    

Brush the fish with canola oil and season with salt and pepper. Grill over moderate heat, turning once, until the fish is cooked through, about 8 minutes. Transfer the fish to a plate. Press each fillet into the panko and transfer to a toasted roll. Top with lettuce and tomato, close the sandwiches and serve.

Notes

One serving 443 cal, 33 gm carb, 21 gm fat, 4.4 gm sat fat, 35 gm protein, 3 gm fiber.

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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: amanda211

Review Body: Delicious - made it with catfish!

Review Rating: 5

Date Published: 2016-08-31