Sauteed Snapper on Toasted Sub Rolls

• 24 each red snapper fillets (5 oz. each)
• to taste salt and black pepper
• 1 qt. cornmeal
• 1-1/2 cups flour
• 1 doz. eggs
• 3/4 cup TAPATIO Hot Sauce
• 3 cups oil
• 2-1/4 cups Creamy Tartar Sauce, divided
• 2 doz. submarine rolls (5-1/2 inch), split, toasted
• 2 qt. spring lettuce mix
• 48 slices plum tomatoes, sliced Safeway 1 lb For $1.29 thru 02/09
• 72 slices avocados, sliced Whole Foods 5 ea For $5.00 thru 02/09

1. Season fish with salt and pepper.
2. Mix cornmeal and flour in shallow pan.
3. Whisk eggs and hot sauce in shallow bowl.
4. Dip fish in egg mixture then in flour mixture, turning to evenly coat both sides of each fillet.
5. Heat oil in skillet on medium-high heat.
6. Add fish; cook 6 min.
7. or until golden brown on both sides, turning occasionally.
8. For each serving: Spread 1/2 Tbsp.
9. Creamy Tartar Sauce onto bottom half of roll.
10. Fill with 1/3 cup lettuce, 1 fish fillet, additional 1 Tbsp.
11. Creamy Tartar Sauce, 2 tomato slices and 3 avocado slices.

red snapper, salt, cornmeal, flour, eggs, oil, tartar sauce, submarine rolls, spring lettuce mix, tomatoes, avocados

Taken from www.kraftrecipes.com/recipes/sauteed-snapper-on-toasted-sub-rolls-118193.aspx (may not work)