Prep Time
11 Mins
Cook Time
28 Mins
Yield
6 servings.

How to Make It

Step 1

Cut fillets diagonally into 1-inch-wide strips. Combine fish strips and buttermilk in a bowl, stirring gently to coat strips.

Step 2

Tear bread into large pieces and place in container of a blender; process until crumbly. Spread 1/2 cup crumbs on a baking sheet and bake at 400° for 3 to 5 minutes or until toasted.

Step 3

Combine breadcrumbs, cornmeal, and pepper in a heavy-duty, zip-top plastic bag. Add buttermilk-coated fish strips; seal bag, and gently turn bag to coat fish strips.

Step 4

Place fish strips on a baking sheet coated with cooking spray; sprinkle with salt. Bake at 425° for 25 minutes or until fish is crisp and flakes easily when tested with a fork. Serve with malt vinegar, if desired.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook

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