Corn Crusted Porgies Recipes

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BLUE CORN CHIP-CRUSTED FISH STICKS WITH RED PEPPER COULIS



Blue Corn Chip-Crusted Fish Sticks with Red Pepper Coulis image

Provided by Catherine McCord

Categories     main-dish

Time 30m

Yield 8 fish sticks and 1/2 cup coulis

Number Of Ingredients 9

2 cups (about 30 chips) low-sodium blue corn chips, such as Garden of Eatin'
1 red bell pepper (you could also use roasted bell peppers in a jar)
1/2 cup Greek yogurt
Juice from 1/2 lemon
1/2 teaspoon kosher salt
2 fish fillets, cut in 4 pieces (tilapia, orange roughy, snapper or halibut will work)
1 large egg, beaten
2 tablespoons all-purpose flour
2 to 3 tablespoons olive, vegetable or canola oil

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.

CORN CEREAL CRUSTED FRIED FISH



Corn Cereal Crusted Fried Fish image

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

1/2 cup (120 grams) mayonnaise
1/3 cup (65 grams) Greek yogurt
2 tablespoons (56 grams) sweet pickle relish
1 tablespoon grainy mustard
1 tablespoon chopped fresh Italian parsley
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
Pinch ground cayenne
5 cups (140 grams) corn cereal flakes
1 teaspoon paprika
1 cup (125 grams) all-purpose flour, for dredging
2 large eggs
2 teaspoons kosher salt, divided, plus more for seasoning
1 1/4 pounds walleye fillets, cut into 8 to 12 pieces (about 4 fillets; depending on size)
Neutral oil, as needed
Lemon wedges, for serving

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.

CORN FLAKE CRUSTED POTATOES RECIPE - (4.7/5)



Corn Flake Crusted Potatoes Recipe - (4.7/5) image

Provided by loberry

Number Of Ingredients 6

1 (30 oz) package frozen hash brown potatoes - diced
2 cups cheddar cheese
1 (16 oz) sour cream
1 (10 oz) can cream of mushroom soup
1/2 cup butter (1 stick)
3 cups crushed corn flakes

Steps:

  • 1. Preheat oven to 425˚ 2. Pour hash brwns into lightly greased 9 by 13 baking dish 3. Spread soup over potatoes 4. Arrange crushed corn flakes over potatoes and pour melted stick of butter over top evenly 5. Bake for 1 hour

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