Pick-Up-Stick Fish Strips
- 1 lb. cornmeal
- 2-3 Tbs. chili powder
- 2-3 Tbs. cumin
- 1/2 tsp. cayenne pepper
- 2 lbs. white fish fillets, such as sole or flounder, cut into thin strips
- 4 Tbs. canola oil
- 1 bunch cilantro, cleaned and chopped
- 1 lemon, cut into wedges
Step 1: In a plastic bag, combine the cornmeal, chili powder, cumin, and cayenne pepper. Add fish fillets to the bag of seasonings, 4 to 5 strips at a time, and shake bag well to coat.
Step 2: In a large skillet, heat canola oil. Place breaded fish strips in the hot oil a few at a time. Cook for 2 to 3 minutes, and then flip strips with a spatula, being careful not to break them. Cook another 2 to 3 minutes. Drain on paper towels. Place fish on a platter, sprinkle with cilantro, and garnish with lemon.
Each serving: 304 calories, 21 g protein, 36 g carbohydrate, 8 g fat (1 g saturated), 3 g fiber, 44 mg cholesterol, 196 mg calcium, 4 mg iron, 707 mg sodium.