This crisp, crunchy fish has just a fraction of the fat - and none of the mess - of deep-fat frying. Serve with tartar sauce, white-and-wild rice, and steamed broccoli.
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon water
1 large egg white
1/4 cup seasoned breadcrumbs
2 tablespoons cornmeal
4 (6-ounce) bass fillets, skinned
2 teaspoons vegetable oil
1 teaspoon butter
4 lemon wedges
How to Make It
Heat a large nonstick skillet over medium heat. Combine flour, salt, and pepper in a large zip-top plastic bag. Combine water and egg white in a shallow dish, stirring with a whisk. Combine breadcrumbs and cornmeal in another shallow dish, stirring with a whisk.
Working with 1 fillet at a time, place fish in bag; seal and shake to coat. Dip in egg white mixture, and dredge in breadcrumb mixture. Repeat procedure with remaining fillets, flour mixture, egg white mixture, and breadcrumb mixture.
Add vegetable oil and butter to pan; cook until butter melts. Add fillets to pan, and cook 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with lemon wedges.
Great recipe ... a classic. Great for any white lake fish ... pickerel, whitefish, pike - perch are a little small to skin, but go for it, the skin crisps up nicely too. A good, seasoned carbon steel skillet over a campfire by the water is the only adjustment I could offer that might improve Karen's recipe for me.
We have made this recipe several times using whatever fish fillet has been on sale (haddock, pollack, etc.) and it has been wonderful. Crispy on the outside, moist on the inside. Even our children, aged 10 and 14, eat their entire portion. My husband invariably makes a fish sandwich out of it with english muffins, tartar sauce, and cheese slices. An excellent way to serve fish fillets.
Recipe was great. Made it for lunch and definitely would make it again. On another note, why is it that women always mention their husbands in almost every recipe? I'm just curious. I mean I understand that women are often the cook in the home and often struggle with catering to their children and husband's preferences. But very rarely do I ever hear female commentators comment about how they themselves enjoy the recipe.
This was excellent. It seems like there might not be enough butter and oil to cook them in, but they are perfect. I did cook mine in 2 batches because I had a lot of fish, so I just cleaned out the pan between the two batches and put new oil and butter in the pan. My husband loved them, and he is picky about his fish. I will definately make these again.
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