Cheeto Crusted Fish Recipe 455 Recipes

CHEETO-CRUSTED FISH RECIPE - (4.5/5)

Steps:

• 1. Place flour on plate (may be paper); place eggs in shallow bowl. Place Cheetos in large zip-top bag; seal tightly and crush with fingertips until finely ground. Add panko, parsley, coriander, and pepper; mix until well-blended. Place mixture in second shallow bowl. 2. Dip each fillet in flour, coating both sides; shake off excess. Dip each fillet into egg, allowing excess to drip off. Finally, dip into Cheeto mixture, coating both sides; press with fingertips to coat evenly. 3. Preheat oil for frying in large sauté pan on medium heat. Add 1/2 of the fish fillets; cook 3-4 minutes on each side or until golden and crisp. Place on paper towels to drain. Repeat with remaining fillets, adding more oil if needed. Serve immediately. Makes 4 servings.

CHEESY CRUST ROASTED HADDOCK

Steps:

• Preheat your oven to 220°C/425°F/Gas 7.
• Coat a baking tray with 1/2 tsp olive oil and place the fish on top.
• Mix the breadcrumbs, cheese and parsley, season to taste with salt and pepper and press, using the back of a spoon, onto the top of the fish fillets.
• Place the tomatoes around the fish on the baking tray and drizzle everything with the rest of the oil.
• Roast for approx 10 minutes until the crust becomes golden and the fish is cooked.
• Times may vary depending on the thickness of your fish, If it needs longer you may need to cover the top with tin foil to stop it from burning, after the first 10 minutes.

GRILLED FISH FILLET WITH PESTO SAUCE

Steps:

• Heat the Philips Airfryer to 180C.
• Brush the fish fillets with the oil and season with pepper & salt. Place in the cooking basket of the Airfryer and slide the basket into the Philips Airfryer. Set the timer for 8 minutes.
• Pick the basil leaves and place them with the garlic, pine nuts, Parmesan cheese and olive oil in a food processor or pestle and mortar. Pulse or grind the mixture until it turns into a sauce. Add some salt to taste.
• Place the fish fillets on a serving plate and serve them drizzled with the pesto sauce.

CHEETO-CRUSTED CHICKEN WITH FLAMING HOT SPAETZLE

Steps:

• Bring a large pot of water to a boil.
• Meanwhile mix flour, eggs, milk, sriracha sauce, water and salt together with a blender or food processor to create a firm dough. Set aside and let rest.
• While the water is coming to a boil and the dough is resting, place the chicken between two sheets of wax paper and pound with a flat mallet until the meat is about 1/2-inch thick.
• Prepare 3 bowls- one to hold the flour, one to hold the beaten eggs, and one to hold the crushed cheese curls. Coat each chicken filet with flour, then egg, then the cheese curls.
• Spray a skillet with cooking spray and heat over medium-high heat. Saute the chicken until cooked through, about 5 minutes per side.
• While the chicken is cooking, prepare the spaetzle. Add the dough directly into the boiling water quickly using a colander with medium-sized holes (Push the doughs through the holes with a wooden spoon). When the spaetzle float, they are ready (about 2-3 minutes). Fish them out with a slotted spoon.
• Serve chicken over spaetzle, and top with more sriracha sauce or some shredded cheese, if desired.

CHEETOS CHICKEN

Steps:

• Place the "Cheesies" in your food processor and process into small crumbs. Add the Parmesan Cheese and pour onto a plate.
• Coat chicken breasts in flour & salt.
• Combine egg & water. Beat until well combined. Dip floured Chicken in egg mixture.
• Coat the chicken in the Cheesie crumbs.
• Place on a lightly greased baking sheet (I use cooking spray).
• Bake for 35-45 minutes at 350° until chicken is cooked through (cooking time will depend on thickness of meat).