Saturday, March 7, 2009

fish sticks... 25 minutes

the goods:

4 large egg whites
skinless tilapia fillets, cut into strips (halved lengthwise and sliced crosswise)
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 cup vegetable oil
tartar sauce for serving (optional)

In a large bowl whisk together egg whites, 2 teaspoons salt, and 1/4 teaspoon pepper; add fish, and toss to coat. In another large bowl, combine cornmeal and flour; season with salt and pepper.

Working in batches, lift fish from egg white mixture (letting excess drip off), and dredge in cornmeal mixture, patting to adhere; transfer to a plate.

In a large skillet, heat oil over medium-high. Working in batches, cook fish until golden brown and opaque throughout, 4 to 6 minutes, turning once. Transfer to a paper-towel-lined plate.

Serve with tartar sauce or ranch. Don't forget the fries! :)

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