Here is another great recipe from my cookbook that is sure to please seafood & fish lovers alike. Since I am allergic to most seafood, I can't eat it, but I wear gloves & prepare it for my husband Dan. He loves it, & even though I can't have it, I don't feel that I should deprive him of eating it. So this is another quick & easy recipe, that goes great with my Tangy Apple Cole Slaw, and some Macaroni & Cheese. Two of his gavorite side dishes to go with it.
Preheat oven to 450 degrees F. Grease a baking sheet & set aside.
Combine corn flakes or panko crumbs with flour, salt pepper, cayenne pepper, and paprika if using panko crumbs, place in zip lock bag or shallow dish.
In a medium mixing bowl beat egg whites until stiff peaks form, then fold in dijon mustard. Dip fillets into egg white mixture, then coat fillets with crumb mixture, being sure to coat all sides.
Place coated fish on prepared baking sheet. Bake in oven for 8 minutes or until fish is crispy and cooked through out. Makes 2 to 4 servings depending on appetites. Serve with lemon wedges and tartar sauce.