Matt sent me a bunch of recipes from work today, and this one sounded wonderful! I modified it to fit a gluten/dairy free diet.
To reduce the fat count, bake the fish for 20 minutes, rather than frying.
4 large sea bass filets
1/4 cup Old Bay spice (or your favorite blend)
1/4 cup cornmeal
3/4 cup cashew nuts, ground
1/2 cup prepared mustard (or your favorite variety)
1/2 cup peanut oil for frying
2 eggs, beaten
Preheat oven to 400°
In a bowl, combine seasoning with cornmeal. Stir in cashews.
Roll the fish in mustard. Cover and refrigerate 15 minutes.
Remove from fridge and roll filets in egg, and finally into the cashew mixture. Let sit for another 15 minutes.
Sear the fish in hot oil til golden brown on both sides.
Place in a 400° oven and bake approximately 10 minutes or til fish flakes easily when tested with a fork.