A healthier take on crispy fish fillets, baked to perfection with a flavorful crust.
Preheat your oven to 450°F (230°C).
Preheating the oven ensures even cooking and a crispy crust.
In a mixing bowl, combine the bread crumbs, cornmeal, celery salt, red pepper, and canola oil. Mix well with a fork until evenly blended.
Mixing the oil into the dry ingredients helps the crust adhere better to the fish.
In a separate small bowl, whisk together the egg white and water until frothy.
Whisking the egg white thoroughly ensures better coating on the fish.
Pat the fish fillets dry with paper towels. Brush one side of each fillet with the egg white mixture.
Drying the fillets helps the coating stick better.
Dip the brushed side of each fillet into the bread crumb mixture, pressing gently to adhere.
Pressing the fillets into the mixture ensures an even coating.
Place the fillets, crust side up, on a baking sheet lined with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
Bake the fillets in the preheated oven for 10-12 minutes, or until the fish flakes easily with a fork.
Check the fish for doneness by gently flaking it with a fork.
Serve the baked fish fillets with a lemon wedge on the side for a fresh, zesty touch.
Squeezing lemon juice over the fish enhances its flavor.
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