Southern Living MAY 2003
Bake fish fillets according to package directions. Set aside, and keep warm.
Cut bread in half crosswise. Split each half lengthwise, and toast.
Stir together mayonnaise and next 6 ingredients. Spread mixture evenly over cut side of bread halves. Place lettuce and fish on bottom bread halves; top with remaining bread halves. Serve immediately.
Note: For testing purposes only, we used Gorton's Southern Fried Country Style Breaded Fish Filets.
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