POLLOCK CLUB SANDWICH – 24

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POLLOCK CLUB SANDWICH

COOKING TIME: 5 minutes

24 (6 oz each) Pollock Fillets, thawed if necessary
6 Eggs
3 cups Flour
3 cups Cornmeal

2 Tbsp. each, Salt and Black Pepper – or to taste
Vegetable Oil, as needed
24 French or Sourdough Rolls, split in halves
24 Tomato Slices
48 Slices Cooked Bacon
24 Lettuce Leaves
* Thousand Island Dressing

Whisk together eggs and milk in a large shallow pan. Toss together flour, cornmeal, salt and pepper in another shallow pan. Dip each Pollock Fillet in egg mixture, then in cornmeal mixture, shaking off excess. Dip each fillet again in egg, then cornmeal mixture again. Fry Fillets in oil in a large skillet over medium-high heat (about 5 minutes), or until lightly browned on both sides and Pollock flakes when tested with fork. To serve: Spread each French roll with 2 Tbsp. Thousand Island Dressing. Place a fillet on bottom half of each roll. Top with a tomato slice, 2 slices of bacon and a lettuce leaf. Cover each with top half of roll.

* Thousand Island Dressing
3 cups Mayonnaise

6 Tbsp. Ketchup

Whisk together all ingredients until well combined.

SERVINGS PER RECIPE: 24

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