Cornmeal-Crusted Fish Fillets
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 tsp paprika
- 1/2 cup cornmeal
- lemon wedges
- 1 tbsp all-purpose flour
Preparation Combine first 4 ingredients in a shallow bowl. Put egg whites in another shallow bowl. Dip each fish fillet in cornmeal mixture, then in egg whites, then again in cornmeal mixture. Place fillets on a plate; cover with plastic wrap and refrigerate 10 minutes. Heat oil in a large nonstick skillet. Add fillets and cook over medium-high heat, 2 to 3 minutes per side. Season to taste with salt and pepper. Serve with lemon wedges. Nutritional analysis per serving: 212 calories, 3.5 g fat (0.5 g saturated fat), 15 g carbohydrates, 30 g protein, 1.5 g fiber Nutritional analysis provided by Self
Preparation Combine first 4 ingredients in a shallow bowl. Put egg whites in another shallow bowl. Dip each fish fillet in cornmeal mixture, then in egg whites, then again in cornmeal mixture. Place fillets on a plate; cover with plastic wrap and refrigerate 10 minutes. Heat oil in a large nonstick skillet. Add fillets and cook over medium-high heat, 2 to 3 minutes per side. Season to taste with salt and pepper. Serve with lemon wedges. Nutritional analysis per serving: 212 calories, 3.5 g fat (0.5 g saturated fat), 15 g carbohydrates, 30 g protein, 1.5 g fiber Nutritional analysis provided by Self
