In this recipe, we drain the bacon fat out of the pan and fry the fish in vegetable oil. For a more pronounced bacon flavour, you can use the bacon fat and omit the oil. Add lettuce and sliced tomato for a yummy twist on a BLT.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2004
Cut bacon in half crosswise. In nonstick skillet over medium-high heat, fry bacon, turning once, until crisp, about 6 minutes. Transfer to paper towel-lined plate to drain. Drain fat from pan; wipe clean.
Meanwhile, sprinkle fish with salt and pepper. Sprinkle cornmeal in shallow dish; press fish into cornmeal, turning to coat.
In same skillet, heat oil over medium heat; fry fish, turning once, until crisp, golden and flakes easily when tested, 6 to 8 minutes.
Tartar Sauce: In small bowl, mix mayonnaise, relish, capers, lemon juice, salt and pepper; set aside. (Make-ahead: Cover and refrigerate for up to 1 day.)
Meanwhile, in toaster oven, toast cut sides of buns until golden, about 1 minute. Sandwich fish in buns along with tartar sauce and bacon.
Nutritional facts <b>Per serving:</b> about
- Sodium 969 mg
- Protein 32 g
- Calories 529.0
- Total fat 25 g
- Cholesterol 77 mg
- Saturated fat 6 g
- Total carbohydrate 42 g
- Iron 20.0
- Folate 34.0
- Calcium 13.0
- Vitamin A 8.0
- Vitamin C 5.0