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.
SPICY HERB CRUSTED BAKED FISH
Courtesy of Kellogg's® All-Bran®
Provided by Food Network Canada
Categories bake,dinner,fish,herbs,quick and easy,Summer
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 200ºC/400ºF. Crush All-Bran Original* cereal and set aside.
- Place fish fillets in a shallow, greased baking dish allowing 1 cm/1/2 inch between fillets.
- In small bowl blend together butter, lemon zest, parsley, dried tarragon, red pepper flakes, olives and pepper. Blend in crushed cereal and bread crumbs. Spread mixture over top of fish.
- Bake for 12 -15 minutes or until fish is cooked through and topping is golden. Serve with lemon wedges.
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
SPECIAL CEREAL-CRUSTED FISH
Quick and easy way to make a delicious breaded fish.
Provided by caromaple
Categories Fish Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Season each cod fillet with 1/2 teaspoon smoked paprika, salt, and pepper. Squeeze one lime half over each fillet.
- Spread the crushed cereal into a wide, shallow bowl. Gently press cod fillets into the cereal to coat and shake gently to remove loose, excess crumbs. Place breaded fillets onto a plate while breading the rest; do not stack.
- Heat oil in a skillet over medium-high heat until hot but not smoking.
- Fry coated in the hot oil until the bottom is golden brown, 5 to 7 minutes. Flip the fillets, reduce heat to medium-low, and continue cooking until golden brown and the fish flakes easily with a fork, 5 to 7 minutes more.
Nutrition Facts : Calories 118 calories, Carbohydrate 7.7 g, Cholesterol 36.4 mg, Fat 2.1 g, Fiber 0.7 g, Protein 17.1 g, SaturatedFat 0.3 g, Sodium 108.3 mg, Sugar 1.4 g
CRISPY BAKED FISH WITH TARTAR SAUCE
Charming fish shacks and salty sea air aren't a weeknight possibility for most of us, but thankfully, this recipe is. It features a clever technique from recipe developer Molly Kreuger: Creamy tartar sauce is spread on the fish to add flavor, keep the fillets moist during cooking and help the bread crumbs adhere to the fish. (Feel free to use your favorite tartar sauce in place of the one below.) The fish is baked until nearly cooked through, then broiled to toast the breadcrumb topping. The end result is crispy, creamy, tangy and moist, all of which is achieved without having to deal with a big pot of oil. Eat with more tartar sauce and a squeeze of lemon.
Provided by Ali Slagle
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees and set a rack in the upper part. In a medium bowl, stir together the mayonnaise, capers, pickles, herbs and Worcestershire sauce. Using a Microplane, finely grate the garlic into the bowl, then grate in the zest of the lemon. (Hold onto the lemon; you'll use the juice later.) Stir to combine and season the tartar sauce to taste with salt and lots of pepper.
- In a small bowl, stir together the panko and olive oil; season with salt and pepper.
- Pat the fish dry on all sides and season lightly all over with salt and pepper. Transfer to a lightly greased or foil-lined sheet pan. Coat the top with a thin layer of the tartar sauce (a scant tablespoon per fillet). Sprinkle the panko evenly on top (about 2 tablespoons per fillet), pressing gently to adhere.
- Bake the fish on the top rack until almost cooked through, 10 to 15 minutes for fillets between ½- and ¾-inch-thick (though you should check earlier, if using a thinner fish). An instant-read thermometer should read somewhere between 125 and 130 degrees when inserted into the thickest part of the fish.
- Meanwhile, add 1 tablespoon juice from the lemon to the tartar sauce and cut the remaining lemon into 4 wedges for serving.
- When the fish is nearly cooked through, switch the oven to broil. Broil the fish on the top rack until the bread crumbs are golden and the fish flakes easily and registers 140 degrees in the thickest part, 2 to 3 minutes. Eat with a spoonful of tartar sauce, more black pepper and a squeeze of lemon. (Any extra tartar sauce will keep for up to a week in the fridge.)
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