Cornmeal-Crusted Fish Fillets

• 1/2 cup cornmeal
• 1 tbsp all-purpose flour
• 1 tsp paprika
• 1/2 tsp hot-pepper flakes
• 2 egg whites, lightly beaten
• 4 fish fillets (such as sole or flounder, about 5 oz each)
• 2 tsp corn oil
• Lemon wedges

1. Combine first 4 ingredients in a shallow bowl.
2. Put egg whites in another shallow bowl.
3. Dip each fish fillet in cornmeal mixture, then in egg whites, then again in cornmeal mixture.
4. Place fillets on a plate; cover with plastic wrap and refrigerate 10 minutes.
5. Heat oil in a large nonstick skillet.
6. Add fillets and cook over medium-high heat, 2 to 3 minutes per side.
7. Season to taste with salt and pepper.
8. Serve with lemon wedges.

cornmeal, flour, paprika, hotpepper, egg whites, fish, corn oil, lemon wedges

Taken from www.epicurious.com/recipes/food/views/cornmeal-crusted-fish-fillets-230144 (may not work)