4 teaspoons vegetable oil
2 fish fillets, halved (about 1-1/4 pounds)
1/2 cup all-purpose flour
1 egg white, beaten until foamy
1/2 cup yellow cornmeal
1/2 teaspoon salt (optional)
1/4 teaspoon ground red pepper (cayenne)
Fresh lemon wedges
Heat the oven to 450 degrees. Brush a 1 5"x1 0"x3/4" non-stick baking pan with oil and set aside. Place the flour on a piece of waxed paper. Beat the egg white in a shallow bowl. Combine the cornmeal, salt, and red pepper on a second sheet of waxed paper. Dip the fish in the flour and shake off the excess. Then dip the fish in the egg white and let the excess drip off. Roll in the cornmeal to coat and place on the baking pan. Repeat with remaining fish.
Bake until the bottoms of the fish are browned, approximately 5-7 minutes. Remove the pan from the oven to turn the fish over, then bake about five minutes more until browned and crisp. Serve with lemon wedges.
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