Recipe by Maggie Villegas, Southern California

3 Large Fillets Of A Skinless, Boneless White Fish (Roughy, Cod, Halibut, Etc)
Low Carb Breadcrumbs (Best If You Toast The Bread To A Golden Brown)
1 Tablespoon Of Lemon-Pepper Fish Seasoning
½ Teaspoon Black Pepper
1 ½ C. Egg Substitute
¼ C. Heavy Whipping Cream
Lemons, Cut Into ¼th Wedges
4 Whole Large Cabbage Leaves, Washed Thoroughly
Green Salsa (To Your Own Taste)
Canola Oil To About 1” Deep In A Large Frying Pan


Add bread, lemon-pepper fish seasoning, and black pepper seasoning in a food processor or a blender. Blend until crumbs are extremely fine. Put bread mixture into a shallow bowl. In a blender or food processor, blend the egg substitute and whipping cream until frothy (bubbly). Put egg mixture into another shallow bowl. Heat oil on medium-high. Cut fish fillets into thin strips about 4” in length and about 2” in width. Soak the fish fillets in the egg mixture for about 2 minutes. Coat each fish strip in the bread mixture making sure the fillets are generously covered. Gently place each fillet in the heated oil and cook until a golden brown, turn over each fillet and repeat. Line a dish with paper towel. Place each fish strip onto the paper towel to absorb the oil, cover to retain the heat. Place a strip of fish onto a cabbage leaf. Squeeze lemon juice from 1/4 wedge of lemon. Add green salsa if desired. Roll cabbage so that each fish strip is covered. SUBSTITUTIONS: Egg Whites for Egg substitute; Lemon Juice for Lemon Wedges; Lettuce Leaves for Cabbage; Corn tortillas instead of putting fish onto a cabbage leaf (counts go up).