Shark 'n Bake

By Christy Rost

Ingredients:

4		fillets tilapia
1 to 1 ½		cups vegetable oil
1 ¼		cups flour
½		teaspoon salt
½		teaspoon curry powder
¼		teaspoon cayenne pepper
		freshly ground black pepper
		shredded red cabbage
		shredded lettuce
1		cucumber, peeled and julienned
1		small red onion, sliced
2		tomatoes, sliced
		assorted salsas and pepper sauces
4		potato rolls

Wash fish fillets and dry on paper towels; set aside.

Slice cabbage, lettuce, cucumber, onion and tomatoes; set aside. In a plastic zipper bag, combine flour, salt, curry powder, cayenne and black pepper. Seal bag and shake to mix.

Heat a large skillet or wok over medium heat; add oil. Place two fish fillets in flour mixture, seal bag and shake gently to coat fish. Remove fish and carefully lower into hot oil. Cook 2 minutes until fish is golden brown; turn once and cook other side 2-3 additional minutes.

Remove fish from skillet and drain on paper towel. Repeat with remaining fish fillets. Place cooked fish on potato rolls and top with shredded cabbage, lettuce, cucumber, onion rings, tomato and sauces.

Recipe makes 4 sandwiches.