- 3 cups whole grain Rice Krispies® (crushed to 1 cup) (or 100% whole grain puffed cereal)
- 1/4 cup chopped unsalted almonds
- 1 tablespoon chopped fresh parsley
- 1/4 cup whole wheat flour
- 2 egg whites
- 3 tablespoons fresh lime juice, divided
- 1/4 teaspoon potassium chloride salt substitute (optional)
- 1/4 teaspoon ground ginger
- 1/2 teaspoon no-salt-added pepper blend
- 1 pound lean white fish fillets
Directions:
1. In shallow pan or plate, combine KELLOGG’S RICE KRISPIES cereal, almonds and parsley. Set aside. Place flour in second shallow pan or plate. Set aside.
2. In small mixing bowl, beat together egg whites, 2 tablespoons of the lime juice, salt substitute, ginger and pepper. Set aside.
3. Cut fish into 6 equal pieces. Dip in flour, shaking off excess. Dip coated fish in egg mixture, draining slightly, then coat with cereal mixture. Place in single layer, in shallow baking pan coated with cooking spray or foil lined. Drizzle with remaining 1 tablespoon lime juice.
4. Bake at 400 degrees F about 17 minutes or until fish flakes when tested with fork. For food safety, the internal temperature of the fish should be a minimum of 145 degrees F. Serve hot.
