Ready In:

20 min



Good For:


Amazing Fish Sandwich


A fish sandwich assembled with fresh lettuce, tomatoes, bacon, and your favorite sauce (mayo, tartar, Tobasco, or Cilantro Lime Sauce), plus a side of chips, is one of our favorite lunch options. Crappie fillets are a great option, but perch or walleye are equally as good.


  • 6 fish fillets (10 ounce each)
  • 2-1/2 cups whole milk
  • 3/4  cup white cornmeal
  • 3/4 cup cornstarch
  • 3/4 cup flour 
  • 2 tablespoons chili powder
  • 1 tablespoon salt
  • 2 cups canola oil
  • 12 slices of bread
  •  medium size tomato
  • 12 pieces of bacon
  • Lettuce


Soak fish fillets in a container for an hour. In a resealable plastic bag, combine cornmeal, cornstarch, flour chili powder, and salt. Remove fillets from milk and add them to the bag filled with the dry ingredients.

In a frypan, heat oil over medium-high heat and fry the fillets until they are golden brown, which generally takes about 4 to 5 minutes —depending on the thickness of the fillets. Place lettuce, sliced tomatoes, bacon and 1 fillet on the bread and serve with tartar sauce.

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