Cornmeal-crusted Fish with Tartar Sauce Recipe – Sunset Magazine

Ingredients

• 1/2 cup cornmeal
• 1/4 teaspoon paprika
• 1/4 teaspoon white pepper
• About 1/4 teaspoon salt
• 1 large egg white
• 1 tablespoon nonfat milk or water
• 1 pound skinned, boned fish fillets (such as catfish, orange roughy, or rockfish), about 1/2 inch thick
• Cooking oil spray
• 1/4 cup nonfat mayonnaise
• 1 tablespoon sweet pickle relish
• 1 tablespoon chopped onion
• 1 tablespoon white wine vinegar
• Hot sauce