Crunchy Peanut Fish Fillets


In a shallow plate or pie plate, combine cornmeal, peanut flour, peanuts and herbs; mix well. In another shallow plate, beat egg whites with 2 teaspoons water. Sprinkle salt and pepper over fish. One at a time, dredge fish fillet in cornmeal mixture, then in egg white mixture and then again in cornmeal mixture patting to coat. Transfer to a plate; set aside.

Heat oil and butter in a 12-inch nonstick skillet over medium heat until hot. Add fish; sauté 4 to 5 minutes per side or until fish is golden brown.

Meanwhile, combine mayonnaise, pickles, mustard and, if desired, pepper sauce. Serve fish with sauce and lemon wedges.

Nutrition information per serving:
Calories from Fat: 268
Fat: 29g
Trans fats: 0.12g
Cholesterol: 77mg
Carbohydrate: 11g
Protein: 32g
Fiber: 2g
Sodium: 667mg

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