4 large Romaine lettuce leaves, rinsed and patted dry
Canola cooking spray
Instructions
Cut the fish fillets into four even pieces. Rinse and dry well. Place the flour in a small bowl, and the milk in another small bowl. In a medium bowl, stir together cracker crumbs, salt, pepper, garlic powder, and fresh parsley to blend.
Dip each fish square first into the flour, then the milk, then the cracker crumb mixture.
Place a nonstick frying pan over medium-high heat. Coat with cooking spray and add the fillets. Fry until the bottoms are golden brown (about 3 minutes), then carefully flip with a spatula and brown the other side (about 2 minutes). Turn off heat, lay the cheese slice over the fish, and cover pan until cheese melts (about 1 minute).
Serve fillets on toast hamburger buns, dressed with relish and lettuce.