Cornmeal Crusted Fish and Olive Salad Sandwiches

Name: Cornmeal Crusted Fish and Olive Salad Sandwiches
Total time: 2400 s
Yield: 2 servings
Ingredients: 1/2 cup olives various, diced; 1 tomato diced; 1 lime; 1 tablespoon olive oil; ground black pepper; salt; 2 fillets fish; 1/3 cup flour; 1 egg; 2 tablespoons milk; 3/4 cup tortilla chips or tostadas, ground; 4 tablespoons oil; 2 rolls soft bread

Madeleine Cocina

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Cornmeal Crusted Fish and Olive Salad Sandwiches Recipe

13Ingredients

910Calories

40Minutes

We are obsessed with this Cornmeal Crusted Fish and Olive Salad Sandwiches recipe. Try this recipe out for a BBQ with friends and family. Or this can by a great recipe to cook for the kids lunchboxes. Let us know how you liked our Cornmeal Crusted Fish and Olive Salad Sandwiches recipe in the comments below. You can also give this recipe a star rating so others can follow along. Happy Cooking!

Ingredients

servings:

1/2 cup olives (various, diced)
1 tomato (diced)
1 lime
1 tablespoon olive oil
ground black pepper
salt
2 fillets fish
1/3 cup flour
1 egg
2 tablespoons milk
3/4 cup tortilla chips (or tostadas, ground)
4 tablespoons oil
2 rolls (soft bread)

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Directions

Mix the olives, tomato, lemon juice and rind, olive oil, and pepper together. Set aside 20 minutes.
Put the flour on a plate and add salt and pepper. Whisk the egg and milk together in a bowl. Place the tortilla chips onto another plate.
Coat the fish with the flour, shaking off the excess. Next, dip them in egg. Finally, coat them with the ground tortilla chips.
Heat the olive oil in a skillet and fry the fish, flipping to cook on both sides.
Place a fillet of fish in each bread roll and spoon the olive salad on top. Serve with a slice of lemon.

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