Fish PoBoys

• 1 pound skinless flounder fillets
• 2 tablespoons yellow cornmeal
• Coarse salt and fresh ground pepper
• 2 tablespoons canola oil
• 8-ounce baguette, split and hollowed out slightly
• Spicy Tartar Sauce (recipe below)
• Lettuce, for serving
• Sliced tomato, for serving
• 1/2 cup reduced-fat mayonnaise
• 2 tablespoons chili sauce
• 2 tablespoons chopped fresh parsley
• 2 tablespoons grainy mustard
• 2 tablespoons chopped gherkins (or pickles)
• Hot sauce, such as Tabasco

1. Cut the flounder fillets into 1 1/2-inch strips; pat dry.
2. Place in a medium bowl.
3. Add the cornmeal; season with salt and pepper.
4. Toss to coat.
5. Heat the canola oil in a large nonstick skillet over high heat.
6. Brown the fish (work in batches if needed) on both sides, 7 to 10 minutes (turn the fish carefully).
7. Transfer to a paper-towel-lined plate; season with more salt, as desired.
8. Spread both halves of the baguette with tartar sauce, and layer with lettuce, tomato, and fish.
9. Cut into 4 portions and serve.
10. In a small bowl, combine the mayonnaise, chili sauce, parsley, mustard, and gherkins.
11. Season with hot sauce, as desired.
12. The sauce can be refrigerated, covered, for 2 to 3 days.

flounder fillets, yellow cornmeal, salt, canola oil, baguette, tartar sauce, tomato, mayonnaise, chili sauce, parsley, grainy mustard, pickles, sauce

Taken from www.epicurious.com/recipes/food/views/fish-po-boys-383299 (may not work)