Cornmeal-crusted Fish with Tartar Sauce

Ingredients

• 0.5 cup cornmeal 
• 1 large egg white 
• 4 servings hot sauce 
• 0.3 cup nonfat mayonnaise 
• 1 tablespoon nonfat milk 
• 1 tablespoon onion chopped
• 0.3 teaspoon paprika 
• 0.3 teaspoon salt 
• 1 pound skinned such as catfish, orange roughy, or rockfish
• 1 tablespoon relish sweet
• 0.3 teaspoon pepper white
• 1 tablespoon citrus champagne vinegar 

Equipment

• bowl
• frying pan
• oven
• spatula

Directions

1. Place a 10- by 15-inch nonstick pan in a 500 oven until pan is hot, about 5 minutes.
2. Meanwhile, on a plate mix cornmeal, paprika, pepper, and 1/4 teaspoon salt.
3. In a shallow bowl, beat egg white and milk to blend.
4. Rinse fish fillets, pat dry, and cut into serving-size pieces.
5. Coat fish with egg white mixture, then cornmeal mixture. Set aside in a single layer.
6. When pan is hot, mist lightly with cooking oil spray. Quickly arrange fish pieces well apart in pan.
7. Bake until fish is browned on bottom, 3 to 4 minutes. Turn over and continue baking until fish is golden on top and opaque but still moist-looking in thickest part (cut to test), 2 to 3 minutes longer.
8. Meanwhile, mix mayonnaise, pickle relish, onion, and vinegar to make tartar sauce.
9. With a wide spatula, transfer fish to plates; add salt to taste.
10. Serve with tartar sauce and hot sauce.