Breaded Fish Fillets

Though beer-battered fish is delicious, it’s just as tasty when I keep it low-cal.

• fish fillets
• lemon juice
• flour
• egg
• seasoned bread crumbs

Preheat oven to 375°F (190°C). Soak fillets in some water with lemon juice to remove some of the fishy taste. Drain and pat dry.

Dip in flour, then egg, then seasoned bread crumbs. Lay on a greased baking sheet and spray generously with cooking spray. Bake for about 18–20 minutes. Serve on soft wraps (I always char them a bit over an open flame) with purple cabbage slaw (purple cabbage, julienned red pepper, julienned mango; drizzle some oil, lime juice, honey, and salt and pepper).

(Originally featured in Family Table, Issue 702)