Fish Nuggets with Lemon Tartar Sauce
1 lb skinless halibut fillets
1/4 c egg substitue
2T skim milk
1/2 cup grated parmesan cheese
1 1/4 c cornflake crumbs
1 tsp paprika
1/2 c light mayonnaise
2 T finely chopped dill pickle
1 tsp finely shredded lemon peel
1 tsp lemon juice
Preheat oven to 450
Rinse fish and pat dry
Cut fish into 24 bite size pieces
In a medium bowl, combine egg substitute and skim milk.
In a large plastic bag with a tight fitting seal combine parmesan cheese, cornflake crumbs and paprika.
Add fish chunks to egg mixture, stirring until well coated
Using a slotted spoon, rmove fish from egg mixture and place several in bag with crumb mixture
Seal bag and toss until fish is well coated with crumbs.
Repeat until all fish is coated.
Arrange fish in a single layer on a baking sheet or in a shallow baking pan.
Bake about 5 minutes, or until fish flakes easily with a fork.
Mean while, in a small bowl, stir together remaining ingredients
Serve thelemon tater sauce with fish