Crispy Fillet of Fish with

Cream of Wheat Coating  

I will cut my kids portions into strips, like 'fish sticks' -- but they're healthier fish sticks!  They love them. 

4 fillets of Tilapia or Flounder
1 cup cream of wheat -- not instant
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground white pepper olive oil tartar sauce (optional)

Mix the cream of wheat with salt and peppers, place in a shallow dish (for coating fish)

Coat each fillet on both sides with cream of wheat mixture.

Cooking option 1: Pan-Fry fish in about 1/2 " of olive oil until cooked through and golden brown. (about 3 minutes on each side, depending on the thickness of the filet.)

Cooking option 2: Place coated files on Silpat, spray with olive oil and roast at 425 degrees until done (about 15 minutes, depending on the thickness of the filet.)

Serve warm with a dollop of tarter sauce on the side. Perfect served with rice pilaf or brown rice and string beans.