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This traditional Louisiana sub sandwich uses flounder and is topped with spicy tartar sauce.
Ingredients
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1 pound skinless flounder fillets
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2 tablespoons cornmeal
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Coarse salt and ground pepper
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2 tablespoons canola oil
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1 (8-ounce) baguette
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Lettuce and sliced tomato, as sandwich toppings
Directions
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Cut flounder fillets into 1 1/2-inch strips; pat dry. Place in a medium bowl. Add cornmeal; season with salt and pepper. Toss to coat.
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Heat oil in a large nonstick skillet over high heat. Brown fish (work in batches if needed) on both sides, 7 to 10 minutes (turn fish carefully). Transfer to a paper towel-lined plate; season with more salt, as desired.
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Split baguette; hollow out slightly. Spread both halves with tartar sauce, and layer with lettuce, sliced tomato, and fish. Cut into 4 pieces.