Ingredients Jump to Instructions ↓

  1. 2 cups crackers processed -- to fine crumbs*

  2. 1/4 teaspoon dry mustard powder

  3. 1 egg white

  4. 2 tablespoons non-fat milk

  5. 1 pound fish filets of choice** lemon wedges --

Instructions Jump to Ingredients ↑

  1. Preparation : * fat-free ** orange roughy or white fish Preheat oven to 425F Process crackers into fine crumbs using a food processor or blender. Stir dry mustard into crumbs. Beat egg white with milk in a broad, shallow bowl. Spread cracker crumbs on a plate. Dip fish filets one at a time into egg white mixture, then place in cracker crumbs and turn to coat all surfaces. Bake 15 minutes, until coating is crisp and fish flakes easily with a fork. Serve with lemon wedges, if desired. The book recommends making this with Health Valley Fat Free Herb crackers, but I just used the Premium fat free crackers that I already had. I think it would be better with the herb crackers because it was very bland with the plain crackers. The fish had a nice "non-fishy" flavor though, which my hubby said was greatly improved with lemon pepper. From "Cooking Without Fat" by George Mateljan.


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