Pringle-Coated Sea Bass on Day-Old Wonder Bread Tuscan Salad

• 1 can low fat Pringles
• 3/4 cup grated Parmesan cheese
• 2 tablespoons all-purpose flour
• 1 pinch chili powder
• 2 tablespoons canola oil
• 4 (8-ounce) fillets of sea bass
• Tuscan Salad, recipe follows
• 3 cups wonder bread, ripped into bits
• 1/2 cup chopped tomato
• 1 tablespoon sliced basil
• 1/4 cup minced white onion
• 1/2 tablespoon minced fresh garlic
• 1 to 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• Kosher salt to taste

1. Preheat oven to 400 degrees.
2. In a food processor place the Pringles, Parmesan cheese, flour, chili powder.
3. Pulse until you have a fine grind.
4. Coat the sea bass well with the Pringle mixture, set aside.
5. In a medium-sized saute pan over medium high heat, heat the canola oil until hot.
6. Add the bass and saute on each side until golden brown, about 2 to 3 minutes each side.
7. Remove bass from the saute pan into a baking pan and place in the oven for 4 minutes.
8. Preheat the oven to 350 degrees.
9. Toast the ripped up wonder bread until dry and golden in color.
10. Toss all ingredients in a bowl.
11. To assemble the dish, place the fish on top off the salad and add a sprig of parsley.

pringles, parmesan cheese, flour, chili powder, canola oil, bass, salad, wonder bread, tomato, basil, white onion, fresh garlic, extra virgin olive oil, lemon juice, kosher salt

Taken from www.foodnetwork.com/recipes/pringle-coated-sea-bass-on-day-old-wonder-bread-tuscan-salad-recipe.html (may not work)