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1 tablespoon all-purpose flour
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¼ teaspoon salt
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¼ teaspoon black pepper
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1 tablespoon water
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1 large egg white
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¼ cup seasoned breadcrumbs
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2 tablespoons cornmeal
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4 (6-ounce) bass fillets, skinned
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2 teaspoons vegetable oil
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1 teaspoon butter
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4 lemon wedges
Pan Fried Bass
These fish fillets have a crispy, crunchy exterior thanks to a combination of seasoned breadcrumbs and cornmeal. Serve with tartar sauce, white-and-wild rice and steamed broccoli.
Nutrition Information
227
Calories
27g
Carbohydrates
26g
Protein
775mg
Potassium
2g
Fiber
14g
Sugar
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