2 tablespoons yellow cornmeal
2 tablespoons all-purpose flour
1 teaspoon seasoned salt
1/2 teaspoon lemon-pepper seasoning
1 tablespoon vegetable oil
2 walleye or tilapia fillets (about 6 oz each), each cut crosswise in half
1/4 cup tartar sauce
4 whole-grain or rye sandwich buns, toasted
1 cup shredded lettuce
1) In shallow bowl, mix cornmeal, flour, seasoned salt and lemon-pepper seasoning.
2) In 12-inch nonstick skillet, heat oil over medium-high heat. Coat fish fillets with flour mixture. Cook in oil 4 to 6 minutes, turning once, until fish flakes easily with fork.
3) Spread tartar sauce on cut sides of toasted buns. Layer lettuce and fish fillets in buns.