Crunchy Coating
1 cup crushed cornflakes
1/2 tsp garlic powder
1/2 tsp dry mustard
1/4 tsp black pepper
Burgers
1 egg
1 tbsp water
1 lb fresh or frozen fish fillets (sole, perch or halibut), patted dry
Zippy Tartar Sauce
1/4 cup sweet pickle or dill pickle relish
2 tbsp light mayonnaise
1/4 tsp horseradish
4 6-inch submarine-type buns, halved
4 lettuce leaves
2 medium tomatoes, sliced
Crunchy Coating: In a heavy plastic bag, combine crumbs, garlic powder, mustard and pepper.
Burgers: In a shallow bowl, lightly beat together egg and water; set aside. Dip fish fillets in egg mixture and transfer, 1 piece at a time, to plastic bag; shake gently to coat. Place on baking sheet. Bake in preheated oven for 10 to 15 minutes or until fish is opaque and flakes easily when tested with fork.
Zippy Tartar Sauce: In a small bowl, blend together relish, mayonnaise and horseradish.
Assembly: Spread buns with tartar sauce; add fish fillets and top with lettuce and tomato.