Source: dLife

Snapper fillets dipped in egg whites and coated in a spiced cornmeal mixture.

Servings

0.25 cup cornmeal
2 tbsp chopped parsley , minced
1 tsp paprika
0.25 tsp salt
0.5 tsp garlic powder
0.5 tsp onion flakes
0.12 tsp ground cayenne (red pepper)
2 egg whites , lightly beaten
1 tbsp cold water
4 red snapper , about 5 ounces each and 1/2 inch thick
1.5 tbsp olive oil

1 Mix the first 6 ingredients in a shallow dish, stir to blend well.
2 In a separate shallow dish, whisk together the egg whites and water.
3 Dip the fish fillets first in the egg mixture then in the cornmeal mixture to coat evenly on both sides.
4 Heat oil over medium high heat in a large nonstick pan, add fish, and cook until lightly brown on the outside and opaque on the inside, about 2 to 3 minutes per side.

Other fish fillets such as cod, orange roughy, or pollack work well with this recipe.