From Cooking Light
2 Tb sour cream
2 Tb creamy Dijon mustard
15 saltines, crushed to crumbs or 1 C breadcrumbs
2 Tb flour
4 5-oz tilapia fillets
2Tb oil (whatever)
4 3-oz hoagie rolls, toasted
red onion slices
Combine sour cream and mustard in a small bowl.
Place crumbs in a shallow dish.
Beat egg in a shallow dish.
Place flour in yet one more shallow dish.
Sprinkle fish with salt and pepper. Dredge flillet in flour, dip into egg, dredge in crumbs.
Repeat with remaining fish.
Cook on stove (med-high) 4 minutes each side, or until flaky.
Build sandwich and eat!