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1
Partially thaw cod fillets in refrigerator. Fish is ready to be prepared when it is just beginning to soften. (Times will vary.).
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2
Preheat oven to 475 degrees F. Place oven rack at second-lowest setting. Line baking sheet with Reynolds Release Foil and brush foil lightly with canola oil (to prevent sticking and crisp fish).
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3
Rinse fish under cold water. With a very sharp knife, slice each fillet horizontally.
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4
In a shallow bowl, blend egg whites and milk.
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5
In a gallon-sized Ziploc bag, combine fish fry mix and flour.
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6
Place one fillet into Ziploc bag, close tightly, and shake carefully to coat; coat well. Reach into bag and pick up fillet. While still inside bag, shake fillet gently to remove any excess.
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7
Place fillet into egg mixture, coating well. Remove from egg mixture, shaking gently to remove any excess.
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8
Return fillet to Ziploc bag; seal tightly. Shake bag again to coat; coat well. Remove fillet from bag, making sure to remove any excess. Place onto baking sheet.
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9
Repeat for each fillet.
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10
Bake fillets for 6 minutes; turn over carefully. Bake another 6 minutes and remove from oven.
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11
Serve alone, on a good bun, or in your favorite wrap with lots of fresh veggies and low-fat condiments.
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12
(My kids absolutely devoured these in lettuce wraps!).
