Orange Roughy, Southern Style of Sort

Orange roughy or red roughy is a relatively large fish found in deep, cold waters. It has a firm flesh with a mild flavor and light in color. This recipe is one I found tucked away in a file but since orange roughy is becoming over-fished, I urge you to use another type of fish with similar characteristics. To name a few are Alaskan pollock, Grouper, Mahi mahi, Pacific ocean perch, Rainbow trout, Red snapper, Walleye and White sea trout or White sea.

  

Baked in the oven, these fillets are almost as good as southern fried without the added oil.




Orange Roughy, Southern Style of Sort


1 to 1 1/2 pounds orange roughy fillets, thawed if frozen
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon lemon pepper
1 egg white
1/4 cup panko or plain bread crumbs
1/4 cup cornmeal
1 1/2 teaspoons finely grated lemon zest
1 teaspoon minced fresh basil

Cut orange roughy fillets into serving-size pieces. In a shallow dish or pie plate, combine flour, salt, and lemon pepper; set aside. Beat egg white until frothy. Combine panko, cornmeal, lemon peel, and basil. Dip top of fish fillets into flour mixture, shaking off any excess, then dip into egg white, then coat fillets with bread crumb mixture. Spray a shallow baking pan with nonstick spray coating. Place fillets in baking pan coating side up, tucking under any thin edges.

Bake fillets at 450° for 8 to 12 minutes depending on thickness, or until fish flakes easily with a fork. I like to squeeze lemon juice over the fish when served.