Making your own fish sandwich is a snap. And it tastes better, too! Choosing your cooking method, bread and topping also makes it healthier.
2-8 oz. fillets Great Lakes Whitefish, thawed
White or whole-wheat bakery buns
3 Tbsp. mayonnaise or salad dressing, regular or fat-free
Herbs to taste: Try basil, thyme, tarragon, dill or a blend
Iceberg or leaf lettuce
Tomato slices (optional)
Grill, broil, bake or fry the fillets (see Preparation Tips). Split buns and warm in a toaster oven or microwave. Mix your choice of herbs with the mayo. When fish is done, cut to fit buns. Arrange fish pieces on buns and top with herbed mayo, lettuce and tomato. Or top with Cajun Mayo: Substitute a pinch each of garlic powder, onion powder, paprika, cayenne and black pepper for the herbs.