Unfried Fish Sandwiches

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Healthier than fried fish, this recipe features flounder baked with a crispy cornflake coating.

Ingredients

2 C. cornflake cereal, coarsely crushed (1 C.)
White from 1 large egg
1 lb. flounder fillet, cut in 4 portions
Tartar Slaw:
2 Tbs. reduced fat mayonnaise
1 Tbs. sweet pickle relish
1 Tbs. minced onion
1 tsp. cider vinegar
¼ tsp. each salt and pepper
1 ½ C. shredded green cabbage
½ C. shredded carrot
4 soft hamburger buns (toasted if desired

Directions

Heat oven to 425 degrees F. Have ready a cookie sheet with sides and a rack that fits a pan. Spread cornflake crumbs on a sheet of waxed paper. Beat egg white in a shallow dish. Dip fish in egg, then press into crumbs to coat. Place on rack in pan. Bake 6 to 8 minutes, until fish is opaque at center and crumbs are lightly browned. While fish bakes, prepare Tartar Slaw. Whisk all ingredients except cabbage and carrots in a medium size bowl until blended. Add cabbage and carrots. Toss to mix and coat. To serve: Fill buns with fish and slaw.

Serves 4.