Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Morgan Estate in Austin, Texas in 1982.

Ingredients Edit

Directions Edit

  1. Preheat oven to 450°F.
  2. Cut fish into serving size pieces.
  3. Mix flour, lemon pepper and ¼ teaspoon salt in a shallow dish.
  4. Beat egg white until frothy then place in another shallow dish.
  5. Combine bread crumbs, cornmeal, lemon peel and basil in a third shallow dish.
  6. Dip top of fillets into flour mixture then shake off any excess.
  7. Dip tops into egg white mixture then coat with crumb mixture.
  8. Spray a shallow baking pan with nonstick cooking spray then place fish fillets in pan coating side up and tuck under thin edges.
  9. Bake for 12 minutes.
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