1 lb. fish fillet
1/2 c. skim milk
1 egg white
1 Tbsp. lemon juice
1/2 c. oat bran
1/2 tsp. paprika
1/8 tsp. black pepper
1 Tbsp. vegetable oil

Place fish in shallow baking dish and cover with milk. Refrigerate 1 hour. Drain and pat dry. Combine egg white and lemon juice in a separate shallow dish and set aside. Combine oat bran, paprika and black pepper. Dip fillets in egg mixture then oat mixture. Saut in oil in nonstick skillet 3 minutes on each side or until evenly browned. Serves 4.