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The cornmeal coating adds crunch without gluten in this gluten-free fish sandwich.

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  • 4 slices Dempster’s ® Gluten Zero White Bread
  • 4 slices bacon
  • 2 tbsp (30 mL) cornmeal
  • 2 tbsp (30 mL) chopped fresh parsley
  • 1 tsp (5 mL) lime zest
  • 1/2 tsp (2 mL) paprika
  • 1/2 tsp (2 mL) each salt and pepper
  • 1 tilapia filet (about 8 oz)
  • 3 tbsp (45 mL) vegetable oil
  • 2 tbsp (30 mL) mayonnaise
  • 1 tsp (5 mL) lime juice
  • 2 leaves leaf or Bibb lettuce
  • 4 tomato slices
  • Dash hot sauce (optional)


In skillet, cook bacon over medium-high heat for 7 minutes or until crisp; drain on paper towel–lined plate. Discard fat.

Mix together cornmeal, parsley, half of the lime zest, paprika and half of the salt and pepper; dredge tilapia filet.

In same skillet, heat oil over medium heat; fry tilapia for about 3 minutes per side or until cooked through and fish flakes easily with fork.

Mix mayonnaise with remaining salt and pepper, remaining lime zest, and lime juice; spread over half of the bread slices. Layer lettuce, bacon, half of the tilapia filet and tomato over top; season with hot sauce if using. Cap with remaining bread.

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