Fish Fillets In Cornmeal Polenta Crust Recipes

FISH FILLETS IN CORNMEAL (POLENTA) CRUST

Steps:

• Rinse fish in water and thoroughly pat dry with paper towel.
• Coat fish first in flour, then dip in the milk and then the cornmeal.
• Chill for 10 minutes in the refrigerator-this helps the cornmeal set onto the fish.
• Shallow or deep fry.

CORNMEAL AND FLAX-CRUSTED COD OR SNAPPER

Steps:

• Heat a large, heavy cast-iron skillet over medium-high heat (unless you're planning to cook the fish later).
• Pat the fish fillets dry, and season with salt and pepper. In a wide bowl, mix together the cornmeal, flaxseeds, and salt and pepper to taste.
• Place the flour on a plate or in a baking dish. Beat the eggs in a wide bowl. Dredge the fillets first in the flour -- tap them to remove excess flour -- then in the egg, then in the cornmeal-flax mixture. If not cooking right away, place the fish on a baking sheet, uncovered, in the refrigerator.
• Add 2 tablespoons canola oil to the hot pan. When it is rippling, carefully add as many fillets as will fit your pan. Cook four to five minutes on each side (depending on the thickness of the fillets) or until nicely browned. Remove from the pan, and keep warm in a low oven while you repeat with the remaining fish and oil, as necessary. Serve hot, with lemon wedges.

CORNMEAL-CRUSTED FISH FILLETS

Steps:

• Combine first 4 ingredients in a shallow bowl. Put egg whites in another shallow bowl. Dip each fish fillet in cornmeal mixture, then in egg whites, then again in cornmeal mixture. Place fillets on a plate; cover with plastic wrap and refrigerate 10 minutes. Heat oil in a large nonstick skillet. Add fillets and cook over medium-high heat, 2 to 3 minutes per side. Season to taste with salt and pepper. Serve with lemon wedges.