Cheese Crusted Fish with Creamy Grits

This has been the best meal we've had all year!  I was amazed at how good this meal was, and it was such a simple recipe.

Cheese Crusted Fish

1/4 cup flour
1/2 cup egg substitute (or 2 large eggs, beaten)
2 cups crunch cheese flavored corn snacks (such as Cheetos)
Large ziptop bag
1 cup panko bread crumbs
2 teaspoons dried parsley flakes
1/2 teaspoon ground coriander
1/4 teaspoon pepper
4 firm, white fish fillets (like tilapia or cod), 20-24 oz; thawed
2 tablespoons canola oil

1.  Place flour on plate (may be paper); places eggs in shallow bowl.  Place cheese snacks in large ziptop bag; seal tightly and crush with fingertips until ground finely.  (I cheated and used a food processor.)  Add panko, parsley, coriander, ad pepper; mix until well blended.  Place mixture in a second shallow bowl.

2.  Dip each fillet in flour (coating both sides); shake off excess.  Dip each fillet into egg (allowing excess to drip off).  Finally, dip into crumb mixture (coating both sides); press with fingertips to coat evenly.

3.  Preheat large saute pan on medium 3-4 minutes.  Place oil in pan, then add half of the fish fillets; cook 3-4 minutes on each side or until golden and crisp.  Place on paper towels to drain.  Repeat with remaining fillets; add a little more oil, if needed.

Serves 4
Calories:  440; Fat:  18g; Cholesterol:  55mg; Sodium:  430mg; Carbs:  33g; Fiber:  2g; Protein:  35g

Creamy Corn Grits

1 (14.75oz) can cream style corn
2 1/2 cups water
2 tablespoons unsalted butter
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1 cup plain yellow corn meal
1/2 cup shredded sharp Cheddar cheese

1.  Combine corn, water, butter, seasoned salt, and pepper in medium saucepan; bring to a boil on high.

2.  Add cornmeal, whisking constantly, until blended.  Reduce heat to low; cook 8-10 minutes, whisking often, or until thickened.

3.  Stir in cheese until well blended.

Serves 8
Calories:  150; Fat:  6g; Cholesterol:  15g; Sodium:  300mg; Carbs:  21g; Fiber:  2g; Protein:  4g