Recipe by Oxmoor House January 1998

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Recipe Summary

prep:
11 mins
cook:
28 mins
total:
39 mins
Yield:
6 servings.
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

Source

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

Nutrition Facts

157 calories; calories from fat 10%; fat 1.8g; saturated fat 0.4g; protein 23.5g; carbohydrates 10.5g; fiber 1.3g; cholesterol 42mg; sodium 289mg.
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