3/4 cup dried bread crumbs of matzo meal
2 tbsp grated parmesan cheese
2 tbsp chopped fresh italian parsley
1 tsp paprika
2 egg whites, lightly beaten
Rinse fish and pat dry. Blend bread crumbs with cheese, parsley and paprika in flat dish. Dip fillets into beaten egg whites, then bread crumb mixture. Place in a single layer on waxed paper and place in freezer 1 hour. Spray a large skillet with no stick cooking spray. Place skillet over medium-high heat. Add fillets; cook, carefully turning once, until coating is brown and fish turns from translucent to opaque.