Crispy Garlic-Herb Tilapia Sandwiches

🥘 Ingredients

• baby lettuce
  2 c
• black pepper
  ½ tsp
• cooking oil
  ¼ cup
• demi-baguette
  1 unit
• lemon
  1 unit
• olive oil
  1 tbsp
• panko breadcrumbs
  ½ cup
• paprika
  1 tsp
• potatoes
  2 medium
• salt
  1 tsp
• smoky garlic herb sauce
  3 tbsp
• sour cream
  ½ cup
• tilapia
  2 fillets
• tomato
  1 medium

🍳 Cookware

• baking sheet
• large, heavy-bottomed pan

1. 

   1

   Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Toss potatoes on a baking sheet with a drizzle of olive oil , salt , and black pepper . Roast until crispy ⏱️ 20 minutes .

   potatoes: 2 medium, olive oil: 1 tbsp, salt: 1 tsp, black pepper: ½ tsp
2. 

   2

   While potatoes roast, pat tilapia dry with paper towels. Season generously all over with paprika , additional salt, and black pepper.

   tilapia: 2 fillets, paprika: 1 tsp
3. 

   3

   Brush tilapia with sour cream , then coat thoroughly in panko breadcrumbs .

   sour cream: ½ cup, panko breadcrumbs: ½ cup
4. 

   4

   Heat a ¼-inch layer of cooking oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a pinch of panko breadcrumbs sizzles when added, add coated tilapia. Depending on pan size, work in batches. Fry until golden and crispy ⏱️ 3 minutes per side. Transfer to a paper towel-lined plate to drain.

   cooking oil: ¼ cup
5. 

   5

   Slice demi-baguette in half horizontally. Toast cut sides until lightly golden ⏱️ 2 minutes .

   demi-baguette: 1 unit
6. 

   6

   Spread half the smoky garlic herb sauce over bottom baguette halves. Fill with crispy tilapia, drizzle with remaining sauce, and top with as much baby lettuce and diced tomato as you like. Squeeze lemon over top. Close to form sandwiches and serve with roasted potato wedges.

   smoky garlic herb sauce: 3 tbsp, baby lettuce: 2 c, tomato: 1 medium, lemon: 1 unit