A recipe for 2; easily doubles. Panko crispy fish or chicken with a wonderful spicy mayo. Looks like a lot of ingredients, but can be thrown together quickly. See "Note" at bottom of directions for the chicken version.
Spicy Mayonnaise: In a small bowl combine mayonnaise, lemon juice, hot sauce, and rice vinegar until blended. Set aside.
Preheat oil in saute pan.
Wash fillets and pat dry with a towel. Lightly sprinkle with Cajun seasoning on both sides.
In one bowl, place flour mixed with 1 1/2 tablespoons Cajun seasoning. In a separate bowl place the panko and in a third bowl, beat together the egg, Dijon mustard and 1 1/2 tbs. water.
Dredge fillets into flour, then the egg mixture and lastly, the panko. Add fish or chicken to oil and fry until golden brown, about 5-6 minutes depending on thickness. Remove to a paper towel lined platter.
To assemble, spread the Spicy Mayonnaise mixture on both inner sides of the toasted pistolettes then layer within the hot fish (or chicken) fillets, romaine, tomatoes and onion slices.
NOTE: For the chicken version, with a mallet pound skinless, boneless breast fillets to a 1/8" thickness then proceed with recipe instructions.