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	New Orleans Po'boy Fish Sandwiches

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NEW ORLEANS PO'BOY FISH SANDWICHES

Prep Time: 10 minutes

Marinate Time: 30 minutes

Cook Time: 20 minutes

Makes: 6 servings.

Ingredients

1 cup Lawry's® Louisiana Red Pepper Marinade With Lemon Juice, divided

1 1/2 pounds flounder or tilapia fillets

1/2 cup plain dry bread crumbs

1/4 cup mayonnaise

Vegetable oil for frying

6 hoagie or hot dog rolls, split

3 medium tomatoes, thinly sliced (optional)

1 cup shredded lettuce (optional)

Directions

1. Place fish fillets in large resealable plastic bag or glass dish. Add 3/4 cup of the marinade; turn to coat well. Refrigerate 30 minutes. Mix mayonnaise and remaining 1/4 cup marinade in small bowl. Refrigerate until ready to serve.

2. Place bread crumbs in shallow dish or pie plate. Remove fish from marinade. Discard any remaining marinade. Coat fish on both sides with bread crumbs. Heat 1/4-inch oil in large nonstick skillet on medium-high heat. Cook fish, a few pieces at a time, 5 minutes per side or until golden brown and fish flakes easily with a fork. Drain on paper towels.

3. Spread mayonnaise mixture evenly on rolls. Top with fish, tomato slices and shredded lettuce.

Nutrition Information per serving

Calories 518, Fat 26g, Protein 30g, Carbohydrates 41g, Cholesterol 65mg, Sodium 1224mg, Fiber 3g

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	Tip: To get more life (and flavor) from your dried spices, store them in airtight containers and keep them away from heat sources and direct sunlight.