Serves 4

1 lb skinless flounder fillets, cut into 1 1/2-inch strips, and patted dry
2 tablespoons cornmeal
Coarse salt and ground pepper
2 tablespoons canola oil
1 (8 ounce) baguette, cut in half horizontally, and hollowed out slightly
Lettuce
Sliced tomatoes
4 anchovy fillets, rinsed and minced
1 large head romaine lettuce (1 1/2 pounds), cut into 1-inch pieces

Spicy Tartar Sauce:
1/2 cup reduced-fat mayonnaise
2 tablespoons chili sauce
2 tablespoons chopped fresh parsley
2 tablespoons grainy mustard
2 tablespoons chopped gerkins (or pickles)
Hot sauce, such as Tabasco, if desired

Place fish in a medium bowl. Add cornmeal; season with salt and pepper.
Toss to coat. Heat oil in a large nonstick skillet over high heat. Brown fish
(work in batches if needed) on both sides, 7 to 10 minutes (turn fish
carefully). Transfer to a paper-towel-lined plate; season with more salt, as
desired. Spread both halves of baguette with tartar sauce, and layer with
lettuce, tomatoes and fish. Cut into 4 pieces.
Spicy Tartar Sauce: in a small bowl, combine mayonnaise, chili sauce, parsley,
mustard and gerkins. Season with hot sauce. Sauce can be refrigerated,
covered, 2 to 3 days.

Per serving: 387 calories; 19 grams fat; 24.9 grams protein; 25.7 grams
carbohydrates; 1.1 grams fiber

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