1/2 piece Bread, white, sandwich
1/2 cup yellow cornmeal
1 tsp black pepper , ground
1 1/2 lb Fish, grouper, mixed species, fillet, raw (or other white fish fillets)
1/4 cup low fat buttermilk
1/2 tsp salt
Preheat oven to 400 degrees F.
Tear bread into large pieces, toss into a blender and process until crumbly.
Spread the crumbly bread pieces onto a baking sheet and bake for 3-5 minutes or until toasted.
Mix the toasted bread with the cornmeal, and pepper in a gallon size freezer bag with a seal; put aside.
Cut the fish into 1 inch wide strips and place in a bowl with the buttermilk. Stir to coat the fish well.
Raise temperature of oven to 425 degrees F.
Add the fish coated with the buttermilk to the freezer bag with the breadcrumb seasoning, seal, and shake to completely coat the fish.
Spray a baking sheet with nonstick cooking spray and place fish on it.
Bake for about 25 minutes or until fish is crisp and flakes easily with a fork.
For the kid who loves fish sticks, this is a better alternative to those high sodium frozen sticks.
- Calories 165.8
- Total Carbs 9.5g
- Dietary Fiber 0.9g
- Sugars 0.7g
- Total Fat 1.9g
- Saturated Fat 0.4g
- Unsaturated Fat 1.5g
- Protein 26.3g
- Sodium 287.1mg
- Dietary Exchanges
- 1/2 Starch
- 3 1/2 Very Lean Meat