Instructions:
In shallow dish, mix flour and salt. In another shallow dish, beat egg and water with fork. Place crushed cereal in third shallow dish.
Dip fish in flour, coating well; shake off excess. Dip floured fish in egg mixture, then in cereal, coating all sides completely. Place coated fish on ungreased cookie sheet.
In 12-inch nonstick skillet, heat oil over medium heat until hot.
Keeping at least 1 inch between fish fillets and cooking in batches if needed, cook fish in oil 3 to 4 minutes on each side, turning once, until well browned and fish flakes easily with fork. If needed, place cooked fish on paper towels on cookie sheet and keep warm in 225°F oven while cooking remaining fish.
Note From the Nutritionist: Using whole-grain cereals as a breading or in baking is an easy way to work in whole grains and boosts vitamins and minerals in your favorite recipes, because the cereal is fortified. You can pair these crispy fillets with seasoned rice pilaf, coleslaw and baby carrots.
All materials are courtesy of Betty Crocker Cookbooks.
Recipes reproduced by permission from Win at Weight Loss: A Healthy Guide for the Whole Family by Betty Crocker. Copyright © 2005 by Betty Crocker. All rights reserved.
This farm news was published in the March 8, 2006 issue of Farm World.
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