Caribbean Fish Sandwich with Grilled Pineapple-Avocado Salsa

Ingredients

 * 8 Snapper or Grouper fillets
 * egg wash - as needed
 * 2 Cups cornmeal
 * 1 Cup Shredded unsweetened coconut
 * salt and freshly ground pepper - to taste
 * vegetable oil - as needed
 * 8 Sandwich rolls*
 * 1 California avocado
 * 1 Tbsp fresh lime juice
 * 1 Tbsp Mayonnaise
 * Grilled Pineapple-avocado Salsa (see Recipe) (click here to view the recipe for Grilled Pineapple-avocado Salsa)
 * *16 slices of crusty bread may be subsituted (click here to view the recipe for Grilled Pineapple-avocado Salsa)

Directions
Dip fish fillets in egg wash. Combine cornmeal, coconut, salt and pepper on tray; coat fillets with mixture on both sides.

Heat 1/2-inch oil in large skillet. Add fish and fry until golden and crisp.

PER ORDER

Mash avocado with lime juice and Mayonnaise until smooth. Lightly toast rolls or bread and spread avocado mixture on bottom half. Top with a fish fillet and Avocado-pineapple Salsa; cover with tops of rolls or another bread slice.