What's for dinner? - Cornmeal Crusted Tilapia

Cornmeal Crusted Tilapia

4 large egg whites
Coarse salt and ground pepper
1 pound skinless tilapia fillets, cut in half
1 cup yellow cornmeal
1/2 cup whole wheat pastry flour
1 tablespoon Tony Chachere's creole seasoning
1 cup vegetable oil
Ketchup, for serving

Directions

1. Preheat oven to 250 degrees. Line a large rimmed baking sheet with foil; fit another with a wire rack. In a large bowl, whisk together egg whites, 2 teaspoons salt, and 1/4 teaspoon pepper; add fish, and toss to coat. In another large bowl, combine cornmeal and flour; season with salt and pepper.
2. Working in batches, lift fish from egg-white mixture (letting excess drip off), and dredge in cornmeal mixture, patting to adhere; transfer to foil-lined sheet.
3. In a large skillet, heat oil over medium-high. Working in batches, cook fish until golden brown and opaque throughout, 4 to 6 minutes, turning once (if fish is browning too quickly, reduce heat). Transfer to wire rack, and keep warm in oven while remaining fish cooks. Serve with ketchup.

Notes: I use Tony Chachere's creole seasoning because I love it, but you can substitute with Old Bay.

Served with: Rosemary Corn Muffins; I added extra rosemary and substituted whole wheat pasty flour. And, Quick Coleslaw; I added some Dijon Mustard and totally eyeballed the measurements, I also added 14 ounces of coleslaw mix, because I like my slaw dry.