Parmesan Fish Saute

Course : Fish
Serves: 2
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1/4 cup buttermilk
1 ounce parmesan cheese -- grated
2 teaspoons flour
1/4 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/2 cup yellow cornmeal
9 ounces fish*
1 tablespoon oil -- vegetable

Preparation / Directions:

In small bowl combine buttermilk and cheese; set aside. In separate small bowl combine flour and seasonings; set aside. Onto sheet of waxed paper or a paper plate, spoon cornmeal; set aside. Sprinkle flour mixture over fish* (haddock, flounder or sole fillets) then dip fish into buttermilk mixture, coating both sides and using all of mixture. Dip fillets into cornmeal, turning to coat both sides and pressing cornmeal to make sure it adheres. In 12 in. skillet heat oil; add fish and cook until golden brown on bottom, about 3 minutes. Carefully turn fillets over and cook until other side is browned and fish flakes easily when tested with a fork.

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