| 3/4 | cup corn flake crumbs |
| 1/3 | cup finely ground pecans |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon paprika |
| 1/4 | teaspoon garlic powder |
| 1/4 | teaspoon ground red pepper (cayenne) |
| 2 | egg whites |
| 1 1/2 | lb catfish, orange roughy, sole, or other medium-firm fish fillets (about 3/4 inch thick), cut into 6 serving pieces |
| 1. | Heat oven to 450°F. Spray 15x10-inch pan with sides with cooking spray. In large resealable plastic food-storage bag, place cornflake crumbs, pecans, salt, paprika, garlic powder and red pepper; shake to mix well. |
| 2. | In shallow dish, beat egg whites slightly with fork. Dip fish into egg whites; place in bag. Seal bag and shake until fish is evenly coated. Place in pan. |
| 3. | Bake 15 to 20 minutes or until fish flakes easily with fork. |
| No change. |
|
| Finely ground pecans can be purchased at the grocery store. Or, grind pecans in a food processor, pulsing often until finely ground but not "butter". Store extra amounts airtight in the freezer for the next time you make the recipe. |
Nutrition Information:
230 ( 110); 12g ( 2g, 0g); 85mg; 310mg; 5g ( 0g, 0g); 25g 6%; 2%; 6%; 20% 1/2 ; 0 ; 3 1/2 1/2