Pan-Fried Bass
These fish fillets have a crispy, crunchy exterior thanks to a combination of seasoned breadcrumbs and cornmeal. Serve with tartar sauce, white-and-wild rice and steamed broccoli.
Ingredients
- 1 tablespoon all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon water
- 1 large egg white
- ¼ cup seasoned breadcrumbs
- 2 tablespoons cornmeal
- 4 (6-ounce) bass fillets, skinned
- 2 teaspoons vegetable oil
- 1 teaspoon butter
- 4 lemon wedges
Directions
-
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.