Low Fat, Tex-Mex Fish Fingers
Crispy, spicy, easy to prepare, and low fat to boot. This will be one of your favorites."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
Yield: 4 Ready in 45 minutes
206 people trying soon
Verified by stevemur
|1 Egg white; -or egg substitute|
|1 tablespoonLime juice|
|1 teaspoonLime zest; -finely chopped|
|1/2 cupCorn meal|
|1/2 teaspoonChili powder|
|1/2 teaspoonOregano, dried|
|1/8 teaspoonCayenne pepper; - to taste|
|Cooking Spray; as needed|
|1 poundTilapia filets; - or other firm white fish|
Low Fat, Tex-Mex Fish Fingers Preparation
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
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.
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