Cornmeal Encrusted Fish Fillets

I served this fish with leftover pasta with tomato sauce, and a variety of vegetables... hence, since none of the items go with Cornmeal Encrusted Fish Fillets, I decided to picture the fish separately.  My mother used to call leftovers  must-gos...  Well, the must-gos were eaten, along with this delicious, and mild flavored fish.  Two of my three kids are picky fish eaters, and both of them loved this recipe!  I must say, this is the first cornmeal recipe where the topping stayed attached to the fish.  The salad dressing gave just a hint salty flavor.  (I used Ken's regular salad dressing...actually, I use nothing else)  Makes 4 large serving, 8 kid's sized servings.

Flour for dredging
2/3 cup Italian dressing
2 eggs
1 cup cornmeal
1/2 cup finely chopped fresh parsley
4 fish fillets (1 lb)

• Place flour on plate
• Beat eggs in bowl.  Add dressing and mix
• Place cornmeal and parsley on another plate
• Flour both sides of fish fillet with flour
• Dip both sides of fish in dressing/egg mixture
• Place both sides of fish in cornmeal/parsley mixture
• Place in a greased pan
• Bake at 400 degrees on middle rack for 30+ minutes  (until fish is flaky)

-Queenie Cuisine