Prep 45 mins
Cook 12 mins
- 1 lb fish fillet, 1/2 inch thick
- 1⁄4 cup all-purpose flour
- 1⁄4 teaspoon lemon pepper
- 1 egg white
- 1⁄4 cup fine dry breadcrumb
- 1⁄4 cup cornmeal
- 1 1⁄2 teaspoons lemons, rind of, finely shredded
- 1⁄2 teaspoon dried basil, crushed
- nonstick cooking spray
- Preheat oven to 450.
- Cut fish into serving size pieces.
- Mix flour, lemon pepper, and 1/4 tsp salt in a shallow dish.
- Beat egg white until frothy; place in another shallow dish.
- Combine bread crumbs, cornmeal, lemon peel, and basil in a third shallow dish.
- Dip top of fillets into flour mixture; Shake off any excess.
- Dip tops into egg white; coat with crumb mixture. Spray a shallow baking pan with nonstick cooking spray.
- Place fillets in pan, coating side up; tuck under thin edges.
- Bake for 6 to 12 minutes or until fish flakes easily with a fork.
Unfortunatly, I have to rate this very low. I followed the recipe exactly as it is written and it just was not good. (I used Cod.) Not one of us was able to eat it. The fish was perfectly cooked...just the flavor of the breading was not good.
I have made this several times now and am just getting around to a rating. This is a wonderful way to make fish! Since I am not a fan of deep-frying and I always have trouble getting coating to stick, I was in search of just such a recipe. So far, I have tried this with catfish and tilapia ~ we preferred the catfish. I don't bother to separate the egg ~ just beat up a whole one. Thanks for posting this ~ it is a keeper for us!
DH and I really enjoyed this fish. The only substitution I made was due to another reviewer's suggestion- I didn't have any lemon so I used Old Bay seasoning and I spritzed the tops of the fish with cooking spray. This turned out great. It was crunchy and flaky. I highly recommend it.