2. Cut the fillets into long, fingerlike strips. Prepare an assembly line for breading the fish by setting out three bowls: Put the flour in one, and season generously with salt and pepper; the egg whites in the second; and the cornmeal in the third, also seasoning it with salt and pepper. One at a time, coat each strip of fish with the flour, shaking off any excess. Then dip it into the egg whites, and allow the excess to drip off. Lastly, dip the fish into the cornmeal, coating thoroughly and shaking off any excess. Keep the fish on a plate until you're ready to fry.