Ingredients
- 10 ounces of whitefish (2 fillets, I use pickerel/walleye)
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried basil
- Salt, to taste
- Pepper, to taste
- 1 tablespoon avocado oil
- 2 teaspoons butter
- 2 6-inch sub buns, sliced and toasted
- 1/4 cup tartar sauce
- 1 tomato, cut into 4 thick slices
- 2 lettuce leaves (I use Boston lettuce)
- 4 slices cooked bacon
How to Make
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Step 1: Mix the flour, garlic powder, onion powder, and dried basil and place the mixture in a shallow dish.
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Step 2: Pat the fish fillet with paper towels to remove excess moisture, and slice the fillet into 6-inch strips. Then season both sides of the fish with salt and pepper.
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Step 3: Place the oil and butter into a skillet, and bring to medium-high heat.
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Step 4: Meanwhile, press both sides of the fillets into the flour mixture, then shake off excess flour and place them into the skillet.
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Step 5: Place the coated fillets in the skillet and cook for about 3 minutes, until golden. Turn and cook the other side for about 3 minutes, until golden. The cook time will vary depending on the thickness of the fillets.
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Step 6: Add both fish fillets to both bottom buns, add the bacon, then the tomato slices, then the lettuce leaves. Slather 2 tablespoons of tartar sauce over each top bun and place over the sandwiches.
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Step 7: Enjoy!
We hope you enjoy this recipe!
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