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Prep Time: 11 Minutes Cook Time: 28 Minutes |
Ready In: 39 Minutes Servings: 6 |
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Ingredients:
1 1/2 pounds grouper or other white fish fillets |
1/4 cup nonfat buttermilk |
1/2 (1-ounce) slice white sandwich bread |
1/2 cup yellow cornmeal |
1 teaspoon ground pepper |
vegetable cooking spray |
1/2 teaspoon salt |
malt vinegar (optional) |
Directions:
1. Cut fillets diagonally into 1-inch-wide strips. Combine fish strips and buttermilk in a bowl, stirring gently to coat strips.
2. 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.
3. 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.
4. 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.
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