Crispy Baked Fillets

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DVO Recipe Center
Serves: 4

(Turn this recipe to chicken nuggets by soaking chicken cubes in salted ice water for 5 minutes. Blot dry with a paper towel and dip in the coating mixture. Bake on a greased baking sheet for 10 minutes.)

3 tablespoons yellow cornmeal
1 tablespoon dried bread crumbs, unseasoned
1 teaspoon dried parsley flakes
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon salt
Dash cayenne pepper
Low-fat mayonnaise or French salad dressing
12 ounces fish fillet, about 1/2-inch thick, cut into 4 serving pieces

Preheat oven to 450 degrees F. Mix all coating ingredients on wax paper. Blot fillets with a paper towel to absorb excess moisture. Spread a thin layer of mayonnaise or other dressing onto fish. Dip into coating mixture and coat on all sides. Place on a baking sheet coated with nonstick cooing spray. Bake for 15 minutes or until fish flakes easily with a fork. Drizzle with lime or lemon juice and dot with butter if desired.