CORN FLAKE-CRUSTED FISH FILLETS WITH DILLED TARTAR SAUCE
Classic seafood dinner ready in 30 minutes! Enjoy these crispy cod fillets coated with cornmeal and served with dilled tartar sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 390, Carbohydrate 17 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 0 g, Protein 23 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 2 g, TransFat 0 g
CORNFLAKE BAKED COD FISH
From Kimberly Tessmer, R.D., L.D. from a magazine which described this as: "a heart-healthy meal that tastes as good as it looks."
Provided by Oolala
Categories Lemon
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Divide the fish into 4 even pieces.
- Pour the cornflake crumbs, bread crumbs, and the spices into a shallow, wide bowl and mix.
- Beat the egg whites in a separate bowl and dip each piece of fish into the egg and then into the crumb mixture to coat. Repeat for each piece of fish.
- Use non-stick cooking spray to coat a baking sheet and place the fish on the sheet and bake for 8-10 minutes, until done. Serve with lemon wedges.
CORNFLAKE CRUSTED COD
Another simple fish recipe with what I had in my kitchen. This turned out so yummy. Next time, I have to put the cornflakes in the food processor to chop up finer.
Provided by Kimberly Biegacki
Categories Fish
Time 20m
Number Of Ingredients 7
Steps:
- 1. Crush your cornflakes (better than I did), add minced onion and melted butter. Set aside.
- 2. seasonings
- 3. Season fish with salt and pepper and then with the lemon citrus peel
- 4. Pat your cornflake mixture to the top of fish.
- 5. Fish out of oven and ready to plate.
- 6. Cornflake Crusted Cod over a bed of grain rice with side of steamed broccoli & cheese.
CORN CEREAL CRUSTED FRIED FISH
Corn cereal is slightly sweet and extra crunchy, which holds up well to the walleye-a mild flaky whitefish common in the upper Midwest-though feel free to sub out any mild flaky whitefish. The smokiness and tanginess of the tartar sauce balances all the flavors out.
Provided by Molly Yeh
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 16
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.
OVEN-FRIED CATFISH
This moist baked catfish gets its crisp golden coating from cornflake crumbs. The fillets are nicely seasoned with celery salt, onion powder and paprika. Phyllis Early of Holland, Michigan shared the recipe.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Pat fish dry with paper towels. In a shallow bowl, combine the cornflake crumbs, celery salt, onion powder, paprika and pepper. In another bowl, beat the egg white and milk. Dip fillets into egg white mixture, then coat with crumb mixture. , Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 319 calories, Fat 13g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 719mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
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