Cornmeal-Crusted Fish Sticks

By á-32809

Ingredients

• 4 large egg whites
• Coarse salt and ground pepper
• 1 lb. skinless tilapia fillets -- cut into 1-by-3-inch strips
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 cup vegetable oil
• Ketchup -- for serving

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 250 degrees. Line a large rimmed baking sheet with foil; fit another with a wire rack. In a large bowl, whisk together egg whites, 2 teaspoons salt, and 1/4 teaspoon pepper; add fish, and toss to coat.

2. In another large bowl, combine cornmeal and flour; season with salt and pepper.

3. Working in batches, lift fish from egg-white mixture (letting excess drip off), and dredge in cornmeal mixture, patting to adhere; transfer to foil-lined sheet.

4. 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 (if fish is browning too quickly, reduce heat).

5. Transfer to wire rack, and keep warm in oven while remaining fish cooks. Serve with ketchup.