Orange roughy or red roughy is a relatively large fish found in deep, cold waters. It has a firm flesh with a mild flavor and light in color. This recipe is one I found tucked away in a file but since orange roughy is becoming over-fished, I urge you to use another type of fish with similar characteristics. To name a few are Alaskan pollock, Grouper, Mahi mahi, Pacific ocean perch, Rainbow trout, Red snapper, Walleye and White sea trout or White sea.
Baked in the oven, these fillets are almost as good as southern fried without the added oil.
Orange Roughy, Southern Style of Sort
1 to 1 1/2 pounds orange roughy fillets, thawed if frozen
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon lemon pepper
1 egg white
1/4 cup panko or plain bread crumbs
1/4 cup cornmeal
1 1/2 teaspoons finely grated lemon zest
1 teaspoon minced fresh basil
Bake fillets at 450° for 8 to 12 minutes depending on thickness, or until fish flakes easily with a fork. I like to squeeze lemon juice over the fish when served.