Instructions: Sprinkle fish with salt and pepper, then dust with cornmeal on both sides. Heat 1 1/2 tablespoons oil in heavy large skillet over medium-high heat. Add fish and saute until crisp outside and just opaque in center, about 3 minutes per side. Transfer fish to plate.

Wipe out skillet with paper towels. Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add onion and saute until beginning to color, about 3 minutes. Add vinegar and 1 1/2 teaspoons thyme. Saute until onion is golden and vinegar has evaporated, about 2 minutes longer. Season with salt and pepper.

Place bottom half of rolls on plates; spread with tartar sauce. Top each with 3 fish pieces, sauteed onion, 3/4 teaspoon thyme and roll top.

This recipe yields 2 servings;

can be doubled.

Comments: Fries, coleslaw and lemonade are the requisite accompaniments. Complete the menu with watermelon wedges and sugar cookies.

This recipe can be prepared in 45 minutes or less.

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