Corn Crusted Yogurt Fish Recipes

Steps:

• Preheat oven to 425°. Combine the first 5 ingredients. In another bowl, combine remaining ingredients. Stir into dry ingredients just until moistened. Pour into an 8-in. square baking dish coated with cooking spray. Bake until a toothpick comes out clean, 16-20 minutes.

Steps:

• Place the chips in a food processor and pulse until completely fine, similar to sand.
• Place the red bell pepper directly over a low flame on your stove. You want the skin of the pepper to turn black in spots. Keep turning the pepper with tongs every few minutes until it's charred all over and starting to soften. Place the pepper in a bowl and cover with plastic wrap or a towel. Let the pepper steam for several minutes.
• Peel the skin off the pepper (it will easily peel off), cut it in half and remove the seeds and stem.
• Place the pepper, Greek yogurt, lemon juice and salt in a food processor and puree until smooth.
• Place the egg, flour and the corn chip crumbs each into separate shallow bowls.
• Roll the fish pieces one at a time in the flour and tap off to remove any excess. Dip the fish in the beaten egg, letting any excess liquid drip off. Roll in the corn chip crumbs, making sure the fish is completely coated.
• When all the fish pieces are coated, heat a large saute pan over medium heat. Heat the oil for 30 seconds. Place the fish pieces in the pan and cook until golden, about 2 minutes on each side.
• Place the cooked fish on a paper-towel-lined plate. Cool to room temperature (very important for the little ones) and serve. Serve with the coulis to fish the fish sticks into.

Steps:

• For the tartar sauce: In a medium mixing bowl, add the mayonnaise, yogurt, relish, mustard, parsley, smoked paprika, garlic powder and cayenne and stir to combine. Refrigerate until ready to serve. (Makes about 1 cup.)
• For the fish: Put the corn cereal flakes in a large resealable plastic bag. Crush with your hands or a rolling pin to make medium size crumbs (the mixture should be a little finer than oatmeal). Pour into a shallow bowl and stir in the paprika. Spread the flour in a second bowl and beat the eggs in a third bowl with 1 teaspoon of salt.
• Season the fish all over with the remaining 1 teaspoon of salt. Dredge in the flour, then the eggs, then roll in the cereal crumbs, patting them on to coat evenly.
• Heat about 1/2 inch of neutral oil in a large skillet (cast iron or otherwise) over medium heat. The oil is ready when a cereal crumb sizzles on contact. Standing a safe distance away from the stovetop, slide the breaded fish into the oil and cook until golden, 2 to 3 minutes. Turn and cook the second side until golden, 2 to 3 minutes more. Drain on paper towels and season with salt. Serve hot with the tartar sauce and lemon wedges. The fish is best eaten right away but leftover tartar sauce will keep, covered, in the fridge for 2 to 3 days.

Steps:

• In small bowl, mix mayonnaise, onion and pickle relish. Cover; refrigerate.
• Meanwhile, in shallow dish, mix flour and salt. In another shallow dish, beat eggs and water with fork. Place crushed cereal in third shallow dish. Dip fish in flour, coating well; shake off excess. Dip floured fish in egg mixture, then in cereal, coating all sides completely. Place coated fish on ungreased cookie sheet.
• In 12-inch nonstick skillet, heat oil over medium heat until hot. Keeping at least 1 inch between fish fillets and cooking in batches if needed, cook fish in oil 3 to 4 minutes on each side, turning once, until well browned and fish flakes easily with fork. Serve fish topped with sauce.

Steps:

• Preheat oven to 400°. Lightly grease a baking sheet or line with parchment paper.
• Sprinkle lime juice on both sides of fish, then season both sides with salt and pepper. Stir together tortilla chips and cayenne on a plate. Beat egg in a bowl. Dip each fillet in egg, then roll in chips. Place each coated fillet on prepared baking sheet.
• Bake for 15-17 minutes, or until fish flakes.
• While fish is baking, make tartar sauce: Mix together mayonnaise, jalapeño, garlic, cilantro, and lime juice. Season to taste with salt. Serve with cooked fish.