Crunchy Peanut Fish Fillets
Ingredients
1/4 cup yellow cornmeal
1/4 cup peanut flour
1/4 cup finely chopped roast peanuts
2 teaspoons herbs d’ Provence or fines herbs
2 egg whites
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (5 ounce) skinless halibut, red snapper or Boston scrod fish fillets
1 tablespoon peanut oil
1 tablespoon butter
1/3 cup gluten-free mayonnaise, such as Hellman’s
2 tablespoons finely chopped sweet pickles
1/2 teaspoon dry mustard
1/4 teaspoon hot pepper sauce (optional)
4 lemon wedges
Directions
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.
Nutrients Per serving
| Calories | 432 |
| Calories from Fat | 268 |
| Fat | 29 g |
| Trans Fats | 0.12 g |
| Cholesterol | 77 mg |
| Carbohydrate | 11 g |
| Protein | 32 g |
| Fiber | 2 g |
| Sodium | 667 mg |
