• Combine egg and milk together and spread flour, cayenne pepper and parmesan cheese on a plate.
• Season each fish fillet with salt and pepper. Dip fillets in egg mixture, then in flour mixture, then roll in cornflakes. Place on baking sheet lightly sprayed with non-stick spray.
• Bake at 450 F, 10 minutes per inch of thickness, or until fish flakes when tested with at fork. Serves 4.

Nutrient analysis per recipe serving:
Calories-567, Carbohydrates-85g, Protein-32g, Sodium-328mg, Fat-11g(18% calories from fat)

Selection and Storage:
Most pollock is marketed as fillets, providing 3 servings to a pound. Choose pollock that smells fresh and mild.

Preparation:
The Atlantic pollock has a more distinctive flavor than walleye, and can therefore be combined successfully with very flavorful herbs and spices. It may be cooked by any method and is especially suitable for salads and chowders.

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