Today's Menu: Fried Panko Coated Sandwich w/ Baked Crinkle Fries
It's just not a Fish Sandwich, it's a Panko Crusted Cod Sandwich! I had a nice size Cod fillet in the freezer. So I laid that out for dinner. Big enough to cut into 2 for a couple of sandwiches, one for dinner and one for lunch tomorrow. I rinsed the fillet off and rolled it in Flour that I had seasoned with Garlic Powder, Lemon Pepper, and Onion Powder. I then dipped it into Egg Beater’s, shaking off the excess. Then rolling the fillet in a Panko Bread Crumbs that I seasoned with Sea Salt and Paprika. I rolled the fillets until they were covered on both sides. I then lightly fried them about 4 minutes per side in Extra Virgin Olive Oil. They came out golden brown and delicious! I served it on an Sara Lee Deli Roll topped with Lettuce and a slice of Bordon's Smoked Cheddar Cheese. The full recipe is at the end of the post. Along with the sandwich I had a side of baked Ore Ida Crinkle Fries with a splash of Hunt's Ketchup. For dessert later a slice of fresh baked Pillsbury Nut Quick Bread topped with a scoop of Breyer's Carb Smart Vanilla Ice Cream.
Ingredients
(4) 4oz. Orange Roughy, Cod, or Tilapia Fillets
1c. Panko Italian Style Bread Crumbs
1tsp. Onion Powder
1/2 tsp. Lemon Pepper
1/2 tsp. Garlic Powder
1/2 tsp. Paprika
1/2 c. Egg Beater’s
1/2 c. Flour
1 1/2 Tbs. Extra Virgin Olive Oil
4 Buns or Hogie Rolls
Directions
Rinse fillets and pat dry. Mix the flour with onion powder, garlic powder, and lemon pepper. Press both sides of fillet into flour for a light dusting , shaking off any excess flour. Mix bread crumbs, sea salt, and paprika in a separate bowl. Meanwhile, heat Olive Oil in skillet. Dip floured fillets into Egg Beaters , allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss until both sides are covered. Place in oil and saute 4 minutes each side, or until fillet flakes easily with a fork.
Number of Servings: 4
