Serve with: Green Peas — Roasted Red Potato Wedges (See below)
- Portion size 4 servings
Ingredients
Method
Place flour in shallow bowl. In separate shallow bowl, whisk milk with eggs. In third bowl, combine cornmeal, dillweed, salt and pepper. Dip fillets, 1 at a time, into flour, shaking off excess; dip into egg mixture then cornmeal mixture, patting to coat both sides evenly.
In skillet, heat butter and oil over medium-high heat; cook fillets, turning once, until fish is opaque and flakes easily when tested, about 8 minutes. Serve with lemon wedges to squeeze over top.
Nutritional facts <b>Per serving:</b> about
- Sodium 455 mg
- Protein 38 g
- Calories 386.0
- Total fat 10 g
- Cholesterol 220 mg
- Saturated fat 5 g
- Total carbohydrate 33 g
%RDI
- Iron 24.0
- Folate 16.0
- Calcium 20.0
- Vitamin A 13.0
