- 1/2 cup cornmeal
- 1 tbsp all-purpose flour
- 1 tsp paprika
- 1/2 tsp hot-pepper flakes
- 2 egg whites, lightly beaten
- 4 fish fillets (such as sole or flounder, about 5 oz each)
- 2 tsp corn oil
- Lemon wedges
- Combine first 4 ingredients in a shallow bowl. Put egg whites in another shallow bowl. Dip each fish fillet in cornmeal mixture, then in egg whites, then again in cornmeal mixture. Place fillets on a plate; cover with plastic wrap and refrigerate 10 minutes. Heat oil in a large nonstick skillet. Add fillets and cook over medium-high heat, 2 to 3 minutes per side. Season to taste with salt and pepper. Serve with lemon wedges.