Cornflake Crumbed Fish With Spinach Recipes

CORNFLAKE CRUSTED FISH W/DILLED TARTAR SAUCE

CORNFLAKE CRUSTED FISH W/DILLED TARTAR SAUCE image

This recipe was in the Indianapolis Star last week and for once I thought a fish dish actually looked good, as I am not a big fish lover. I think the crust makes all the difference. Hope you will like it! Photo: www.yumsugar.com

Provided by Ellen Bales

Categories Fish

Time 30m

Number Of Ingredients 9

Ingredients

1/4 c fat-free mayonnaise
2 tsp finely chopped onion
1 Tbsp dill pickle relish
1/4 c all purpose flour
1 egg - or - 2 egg whites
1 Tbsp water
1 1/2 c cornflakes cereal, crushed (3/4 cup)
3/4 lb cod fillets, cut into 2 serving pieces
2 Tbsp canola oil

Steps:

1. In a small bowl, mix mayonnaise, onion and pickle relish. Cover and refrigerate.
2. Meanwhile, add flour to a small dish. In another shallow dish, beat egg 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.
3. In a 10-inch skillet, heat oil over medium heat until hot. Cook fish in oil 6 to 8 minutes, turning once, until well browned and fish flakes easily with a fork. Sprinkle with sea salt before serving.
4. Serve with chilled tartar sauce. Recipe may be doubled or tripled for more servings.

CORN FLAKE-CRUSTED FISH FILLETS WITH DILLED TARTAR SAUCE

Corn Flake-Crusted Fish Fillets with Dilled Tartar Sauce image

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

Ingredients

1/2 cup mayonnaise (do not use salad dressing)
1 tablespoon finely chopped onion
2 tablespoons dill pickle relish
1/2 cup Gold Medal™ all-purpose flour
1 teaspoon salt
2 eggs
3 tablespoons water
3 cups corn flakes cereal, crushed (about 1 2/3 cups)
4 cod fillets (4 to 6 oz each)
1/4 cup vegetable oil

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-CRUMBED FISH WITH SPINACH

Cornflake-crumbed fish with spinach image

This is a budget family meal and is low in fat. Bake the tomotoes for 15 minutes and cook the spinach for a few minutes for a winter meal.

Provided by Dolphin

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup corn flake crumbs
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon ground turmeric
4 pieces firm white fish fillets
1/4 cup plain flour
2 egg whites
cooking spray
250 g baby spinach leaves
1 package cherry tomatoes
lemon juice

Steps:

Combine crumbs, cumin, paprika and turmeric.
Coat fish in flour then into egg whites.
Press crumbs firmly onto fish.
Refrigerate for 20 minutes.
Place fish on a (sprayed) foil lined baking tray.
Bake in moderate oven (180c) for 10-15 minutes.
Arrange vegetables on plate, top with fish.
Drizzle with lemon juice.

Nutrition Facts : Calories 65.2, Fat 0.6, SaturatedFat 0.1, Sodium 95, Carbohydrate 11.3, Fiber 2, Sugar 0.7, Protein 4.8

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