Name: "Fried" Fish Remoulade
Prep time: 10 min
Yield: 6
Ingredients: 1/2 cup mayonnaise; 1/2 cup sour cream; 1/4 cup diced scallions; 1/4 cup diced celery; 1/4 cup diced dill pickles; 1/4 cup diced sweet red pepper; 1 tablespoon honey-Dijon mustard; 1 tablespoon lemon juice; 1 cup cornflake crumbs; 1/4 cup yellow cornmeal; 1 tablespoon grated Parmesan cheese; 1 tablespoon Old Bay seasoning; 2 egg whites; 6 catfish (1-1/2 pounds total)

Remoulade Sauce:

1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup diced scallions
1/4 cup diced celery
1/4 cup diced dill pickles
1/4 cup diced sweet red pepper
1 tablespoon honey-Dijon mustard
1 tablespoon lemon juice

Fish:

1 cup cornflake crumbs
1/4 cup yellow cornmeal
1 tablespoon grated Parmesan cheese
1 tablespoon Old Bay seasoning
2 egg whites
6 catfish (1-1/2 pounds total)

Directions

Sauce:

1 of 1 In bowl, mix mayonnaise, sour cream, scallions, celery, pickles, pepper, mustard, juice. Cover; refrigerate.

Fish:

1 of 3 Heat oven to 450 degrees F. Line baking sheet with foil; coat with cooking spray. In shallow dish, combine cornflake crumbs, cornmeal, Parmesan and Old Bay seasoning.
2 of 3 In clean shallow dish, whisk egg whites until frothy. Dip fish fillets into egg white, then coat in crumb mixture. Place on prepared baking sheet.
3 of 3 Bake fillets in 450 degrees F oven 15 minutes or until fillets are crispy and cooked through. Spoon 1 to 2 tablespoons sauce over each fillet, and pass remainder.

Nutrition Information for "Fried" Fish Remoulade
Servings Per Recipe: 6
Per Serving: 19 g carb., 24 g pro., 357 kcal cal., 918 mg sodium, 1 g fiber, 5 g sat. fat, 72 mg chol., 21 g Fat, total