When coated with a cornmeal crust, this baked cod comes out tasting as though it were lightly fried. Turn it into a sandwich by serving the fish on sub rolls and topping it with the coleslaw mix.
1/4 cup fine yellow cornmeal
3 tablespoons unseasoned dry bread crumbs
1/2 teaspoon garlic salt
2 tablespoons milk
2 (6- to 8-oz.) cod fillets (1 inch thick)
1/2 teaspoon coarse salt
1/8 teaspoon pepper
1 1/2 teaspoons canola oil
2 1/2 cups purchased coleslaw mix
3 tablespoons tartar sauce
1 teaspoon cider vinegar
1. Heat oven to 450°F. Spray small baking sheet with cooking spray.
2. Combine cornmeal, bread crumbs and garlic salt in shallow dish. Pour milk into another shallow dish. Sprinkle cod with salt and pepper; dip in milk. Press both sides into crumb mixture to coat well. Place cod on baking sheet; drizzle with oil. Bake 8 to 10 minutes or until cod just begins to flake and is golden brown.
3. Meanwhile, toss coleslaw mix, tartar sauce and vinegar in medium bowl. Serve cod over coleslaw.
PER SERVING: 365 calories, 16 g total fat (2.5 g saturated fat), 35 g protein, 20 g carbohydrate, 100 mg cholesterol, 675 mg sodium, 3 g fiber