4 (6-ounce) tilapia fillets
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large egg white, lightly beaten
1/3 cup yellow cornmeal
1 tablespoon all-purpose flour
2 tablespoons canola oil
1/2 teaspoon salt-free Creole seasoning
2 tablespoons mayonnaise
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon hot sauce
1. To prepare tilapia, pat fish dry with a paper towel. Season with 1/2 teaspoon salt and pepper.
2. In one mixing bowl, whip one egg. In a separate mixing bowl, combine cornmeal and flour. Dip each fillet in egg and then dredge in cornmeal mixture.
3. Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add fillets to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork.
1. Combine mayonnaise, Creole seasoning, Worcestershire, and hot sauce in a small bowl; stir with a whisk. (Optional) Chill until ready to serve.