Cornmeal Crusted Fish With Tartar Sauce

Directions

1. Place a 10- by 15-inch nonstick pan in a 500 degree oven till pan is warm, about 5 min.
2. Meanwhile, on a plate mix cornmeal, paprika, pepper, and 1/4 tsp. salt.
3. In a shallow bowl, beat egg white and lowfat milk to blend.
4. Rinse fish fillets, pat dry, and cut into serving-size pcs.
5. Coat fish with egg white mix, then cornmeal mix. Set aside in a single layer.
6. When pan is warm, mist lightly with veg. oil spray. Quickly arrange fish pcs well apart in pan. Bake till fish is browned on bottom, 3 to 4 min. Turn over and continue baking till fish is golden brown on top and opaque but still moist-looking in thickest part (cut to test), 2 to 3 min longer.
7. Meanwhile, mix mayonnaise, pickle relish, onion, and vinegar to make tartar sauce.
8. With a wide spatula, transfer fish to plates; add in salt to taste. Serve with tartar sauce and warm sauce.
9. This recipe yields 4 servings.
10. Comments: "I come from the South. We ate a lot of catfish, hush puppies, coleslaw, and Tabasco sauce," says the author of Exotic Herbs, Carole Saville, who now resides in Northern California. "The fish wasn't farmed; it was from local waters. Today catfish tastes like the meal they feed it. I like orange roughy, cod, salmon, and halibut these days."