Cornmeal-Crusted Fish With Tartar Sauce

• 1/2 cup cornmeal
• 1/4 teaspoon paprika
• 1/4 teaspoon white pepper
• About 1/4 teaspoon salt
• 1 large egg white
• 1 tablespoon nonfat milk or water
• 1 pound skinned, boned fish fillets (such as catfish, orange roughy, or rockfish), about 1/2 inch thick
• Cooking oil spray
• 1/4 cup nonfat mayonnaise
• 1 tablespoon sweet pickle relish
• 1 tablespoon chopped onion
• 1 tablespoon white wine vinegar
• Hot sauce

1. Place a 10- by 15-inch nonstick pan in a 500u0b0 oven until pan is hot, about 5 minutes.
2. Meanwhile, on a plate mix cornmeal, paprika, pepper, and 1/4 teaspoon salt.
3. In a shallow bowl, beat egg white and milk to blend.
4. Rinse fish fillets, pat dry, and cut into serving-size pieces.
5. Coat fish with egg white mixture, then cornmeal mixture. Set aside in a single layer.
6. When pan is hot, mist lightly with cooking oil spray. Quickly arrange fish pieces well apart in pan. Bake until fish is browned on bottom, 3 to 4 minutes. Turn over and continue baking until fish is golden on top and opaque but still moist-looking in thickest part (cut to test), 2 to 3 minutes longer.
7. Meanwhile, mix mayonnaise, pickle relish, onion, and vinegar to make tartar sauce.
8. With a wide spatula, transfer fish to plates; add salt to taste. Serve with tartar sauce and hot sauce.

cornmeal, paprika, white pepper, salt, egg white, nonfat milk, fish, cooking oil spray, nonfat mayonnaise, sweet pickle, onion, white wine vinegar, sauce

Taken from www.myrecipes.com/recipe/cornmeal-crusted-fish-with-tartar-sauce (may not work)