Cornmeal Crusted Fish And Olive Salad Sandwiches Recipe

Name: Cornmeal Crusted Fish And Olive Salad Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Mix the olives, tomato, lemon juice and rind, olive oil, and pepper together. Set aside 20 minutes.
2
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.
3
Coat the fish with the flour, shaking off the excess. Next, dip them in egg. Finally, coat them with the ground tortilla chips.
4
Heat the olive oil in a skillet and fry the fish, flipping to cook on both sides.
5
Place a fillet of fish in each bread roll and spoon the olive salad on top. Serve with a slice of lemon.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup olives various, diced, 1 tomato diced, 1 lime, 1 tablespoon olive oil, and more.

Yes, Cornmeal Crusted Fish And Olive Salad Sandwiches falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cornmeal Crusted Fish And Olive Salad Sandwiches

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