Ingredients

1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon water
1 large egg white
1/4 cup seasoned bread crumbs
2 tablespoons cornmeal
Four 6-ounce bass fillets, skinned
2 teaspoons vegetable oil
1 teaspoon butter
4 lemon wedges

Directions

Heat a large nonstick skillet over medium heat. Combine flour, salt and pepper in a large zip-top plastic bag. Combine water and egg white in a shallow dish, stirring with a whisk. Combine bread crumbs and cornmeal in another shallow dish, stirring with a whisk.

Working with 1 fillet at a time, place fish in bag; seal and shake to coat. Dip in egg-white mixture, and dredge in bread-crumb mixture. Repeat procedure with remaining fillets, flour mixture, egg-white mixture, and bread-crumb mixture.

Add vegetable oil and butter to pan; cook until butter melts. Add fillets to pan and cook 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with lemon wedges. Makes 4 servings (each of 1 fillet and 1 lemon wedge).

Nutrition information per serving: 250 cal., 7.5 g fat (1.9 g saturated), 32.8 g pro., 10.9 g carbo., 0.9 g fiber, 139 mg chol., 485 mg sodium.