Corn Crusted Yogurt Fish Recipes

CORN CRUSTED RED FISH

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Combine corn kernels, bell pepper, onion, and cornstarch in a bowl; set aside.
• Sprinkle the Creole seasoning over the red snapper. Dredge the fish in the flour, then dip them in the egg whites. Coat both sides of the fish by pressing the corn mixture into the egg whites.
• Heat the vegetable oil in an oven-safe skillet over medium-high eat. Arrange the fillets in the skillet and fry until golden, about 5 minutes on each side. Place the skillet in the preheated oven and continue cooking until the fish flakes easily with a fork, about 5 more minutes.

QUICK CREAMED CURRIED CORN

Steps:

• Husk the ears of sweet corn and stand an ear upright in a skillet with the top pointing up. Use a sharp kitchen knife to slice off the kernels, working from top to bottom and rotating the ear after each cut. Use the back of the knife to scrape extra juices into skillet. Repeat with remaining ear of corn.
• Drizzle olive oil over the kernels and sprinkle with salt; place over medium heat and cook until corn is hot, about 3 minutes. Add garlic; continue to cook and stir until fragrant, about 1 minute. Season corn with cayenne pepper, smoked paprika, and garam masala. Cook and stir until corn is tender, about 2 more minutes.
• Reduce heat to low and stir Greek yogurt into corn mixture. Remove from heat, stir in chives, and season with more salt, if desired.

CORN CRUSTED YOGURT FISH

Steps:

• Combine yogurt and hot sauce.
• Add fish fillets to marinate for 15 minutes.
• Drain fish and coat with cornmeal.
• Use oil to pan fry fish 3-4 minutes on each side.
• Serve with lemon and/or tartar sauce.

TORTILLA CRUSTED FISH TACOS WITH AVOCADO CREMA

Steps:

• To get started, pop your fish fillets in your Airfryer and bake them at 390° for 15-18 minutes, until they are nice and crispy. If you don't own an Airfryer you can bake the fish fillets according to the package directions (I bumped up my temperature to 400° for a crunchier outside).
• Meanwhile, to prepare the avocado cream, combine the Greek yogurt and avocado so it is smooth. To that, add the lime juice, chili powder and garlic powder. Mix well and set aside.
• Throw your tortillas in a heated saute pan with a little bit of pan spray and cook on high on each side for 30-60 seconds. This helps to get some browned color on them and improves the texture of the tortilla by giving it a chewy bite.
• Remove your fish from the oven when it is done and slice into 1/4" strips.
• To assemble your tacos, start by spreading a generous amount of avocado cream on each tortilla, topping with 1/3 of a fish fillet and diced tomatoes and green onions. Serve immediately.

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.