Ingredients
1/2 cup Baconnaise
3/4 teaspoon fresh-ground black pepper
1/8 teaspoon cayenne
4 large crusty rolls, split
3/4 cup cornmeal
1 1/4 teaspoons Bacon Salt (any flavor)
1/2 teaspoon dried thyme
2 pounds tilapia fillets
2 eggs, beaten to mix
1/4 cup cooking oil
3 cups tender greens, such as spinach or leaf lettuce (about 2 ounces)
Directions
1. In a small bowl, combine the Baconnaise, 1/2 teaspoon of the black pepper, and the cayenne. Spread the Baconnaise mixture on the rolls.
2. In a shallow bowl, combine the cornmeal with the Bacon Salt, thyme, and the remaining 1/4 teaspoon black pepper. Dip the fillets into the beaten eggs and then into the seasoned cornmeal. Shake off the excess cornmeal.
3. In a large nonstick frying pan, heat the oil over moderate heat. Add the cornmeal-coated fish and fry, turning once, until golden on the outside and just done in the center, about 4 minutes per side for 3/4-inch-thick fillets. Drain the fish on paper towels. Sandwich the tilapia and greens in the rolls.
