Low Fat, Tex-Mex Fish Fingers

4 Servings
100% would make this recipe for Low Fat, Tex-Mex Fish Fingers again.

Crispy, spicy, easy to prepare, and low fat to boot. This will be one of your favorites.

0 : 45

0 : 15

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Low Fat, Tex-Mex Fish Fingers Ingredients

1 Egg white -or egg substitute	1/2 teaspoon Cumin
1/4 cup Milk	1/2 teaspoon Oregano, dried
1 tablespoon Lime juice	1/8 teaspoon Cayenne pepper - to taste
1 teaspoon Lime zest -finely chopped	Cooking Spray --as needed
1/2 cup Corn meal	1 pound Tilapia filets - or other firm white fish
1/2 teaspoon Chili Powder

Instructions for Low Fat, Tex-Mex Fish Fingers

Preheat oven to 400F.
In a shallow pan or bowl, whisk together the egg whites, milk, lime juice, and zest. Set aside.
In another shallow dish mix cornmeal and spices together. set aside.
Cut the fish into strips about 3/4 inch on a side and about 4 - 6 inches long.
Lightly spray a baking pan or cookie sheet large enough to hold all the fish.
Coat the fish by dipping it in the egg wash then rolling it in the spiced cornmeal. Alternatively you can put the "breading" in a large freezer bag or other container and shake the moistened strips in it to quickly coat them.

Lay the fish out on the baking pan. Don't let them touch as they'll stick together. When the fish are all coated and layed out, lightly spray the tops with oil.

Bake for about 15 minutes or until lightly browned and fish is white throughout.
Serve with low-fat remoulade, cocktail sauce, or fresh cut lemons to squeeze over the fish.

Each (app 6oz) serving contains an estimated:
Cals: 235, FatCals: 75, TotFat: 8g
SatFat: 2g, PolyFat: 2g, MonoFat: 4g
Chol: 54mg, Na: 98mg, K: 437mg
TotCarbs: 17g, Fiber: 2g, Sugars: 0g
NetCarbs: 15g, Protein: 21g

Main Ingredient: FishCuisine: American

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for flavor and categorization

Delicious! Both my husband and I enjoyed this. I'm always a little afraid to use cayenne because we don't like foods too spicy so I ate it with a little salsa on the side.

twojocks
on Dec 6 2007 7:46PM

Total Time: 0:45
Active time: 0:10

We tried tilapia for the first time. I liked that this dish is low in fat and still loaded with flavor!

hanan@home
on Mar 14 2007 10:24AM

[I made edits to this recipe.]

promfh
on Dec 27 2006 2:55PM

Total Time: 0:45
Active time: 0:15

I used alaskan pollock because that's what I had on hand. Made for a great dinner with much less fat. Also liked the fact salt was not called for or needed. I will be making this one again.

RKG1
on Aug 16 2006 3:38PM

Total Time: 0:45
Active time: 0:15

[I made edits to this recipe.]

promfh
on Aug 7 2006 9:22AM

Total Time: 0:45
Active time: 0:15

We're cutting back on fat and calories these days. But not crispiness or flavor. This recipe also works with chicken breasts for a different type of meal. [I posted this recipe.]

promfh
on Nov 5 2005 12:31AM