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Crispy Sea Bass
Nb persons: 2
Yield:
Preparation time:
Total time: 1 hour
Source:
| 1 | egg white |
| 1 Tbsp. | low-sodium soy sauce |
| 2 | sea bass, grouper or cod fillets (6 oz. each) |
| Kosher salt and black pepper | |
| 3 Tbsp. | all-purpose flour |
| 1 cup | lightly crushed crisp rice cereal |
| 3 Tbsp. | vegetable oil |
| Lime wedges | |
| Spring of fresh cilantro | |
| Lemon Grass Slaw |
Preheat oven to 450°.
Place egg white and soy sauce in a bowl; beat at high speed with an electric mixer until soft peaks form. Season fish with salt and pepper.
Dredge fillets in flour, shaking off excess. Coat fish in egg mixture, then dip fillets in cereal.
Heat oil in an ovenproof nonstick skillet over medium heat. When oil is hot but not smoking, add fish and cook until golden, 2–3 minutes per side. Transfer pan to oven and roast until the thickest part of fillets flakes easily with a fork, 8–10 minutes.
Garnish fillets with lime wedges and cilantro sprigs. Serve fillets with Lemon Grass Slaw, using extra dressing from slaw as a dipping sauce for fish.
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