Pat fish dry with paper towels. Dredge in flour; set aside. Coat bottom of a large heavy skillet with 1/8 inch of oil. Heat over medium-high heat.
In a shallow dish, combine egg whites, milk, TABASCO® Sauce and salt. Dip flour-coated fish in egg white-milk mixture; turn to coat all surfaces. Dredge in cornmeal; turn to coat well. Shake off excess.
Gently place fish in hot oil and fry 5 minutes on each side or until golden and crisp. Drain on paper towels. Serve hot with additional TABASCO® Sauce.
Makes 6 servings.