Fish Po' Boys

I found this recipe in the Great Food Fast Cookbook by Martha Stewart (one of my favorites). These sandwiches are going to be a regualr at our house. Not only are they quick, delicious and healthy, they are also quite inexpensive to make! Most of those things you may already have! I served this with fresh corn on the cob (we try to eat as much of this as we can in the summer when it is fresh and cheap), and some roasted sweet potatoes. It was just the meal we needed....light, yet satisyfying and extremely flavorful! You should give this a try.

Fish Po Boys

1 pound skinless flounder fillets, cut into 1 1/2-inch strips, and patted dry (I used Mahi Mahi)
2 tablespoons cornmeal
Coarse salt and ground pepper
2 tablespoons canola oil
1 (8 ounce) baguette, cut in half horizontally, and hollowed out slightly
Lettuce
Sliced tomatoes
1 large head romaine lettuce (1 1/2 pounds), cut into 1-inch pieces

Spicy Tartar Sauce
1/2 cup reduced-fat mayonnaise
2 tablespoons chili sauce
2 tablespoons chopped fresh parsley
2 tablespoons grainy mustard
2 tablespoons chopped gerkins (or pickles)
Hot sauce, such as Tabasco, if desired

Place fish in a medium bowl. Add cornmeal; season with salt and pepper. Toss to coat.
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.
Spread both halves of baguette with tartar sauce, and layer with lettuce, tomatoes, and fish. Cut into 4 pieces.
Spicy Tartar Sauce
In a small bowl, combine mayonnaise, chili sauce, parsley, mustard, and gerkins. Season with hot sauce. Sauce can be refrigerated, covered, 2 to 3 days.