Cornmeal Crusted Fish Fillets Recipes

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CORNMEAL COATING



Cornmeal Coating image

This is a basic coating for fried fish. You can substitute any type of fish you like.

Provided by SABRYSON

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 12

½ cup milk
1 tablespoon lemon juice
4 (3 ounce) fillets cod
1 cup oil for frying
⅓ cup cornmeal
⅓ cup all-purpose flour
1 teaspoon paprika
½ teaspoon ground black pepper
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon dried thyme
⅛ teaspoon cayenne pepper

Steps:

  • In a medium bowl, combine milk and lemon juice. Add cod fillets, and marinate 5 minutes. Heat oil in large heavy skillet over medium heat.
  • In a shallow bowl, mix together cornmeal and flour. Season with paprika, black pepper, salt, garlic powder, thyme and cayenne pepper. Dredge fish in cornmeal mixture.
  • Fry cod fillets in hot oil until golden brown.

Nutrition Facts : Calories 219 calories, Carbohydrate 19.7 g, Cholesterol 39 mg, Fat 7.1 g, Fiber 1.2 g, Protein 18.3 g, SaturatedFat 1.3 g, Sodium 350.7 mg, Sugar 1.9 g

CORNMEAL-CRUSTED CATFISH



Cornmeal-Crusted Catfish image

To help breading adhere to the fish, pat fillets dry and coat lightly with flour before dipping in egg and dredging in cornmeal coating. Let stand for 5-10 minutes before frying.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 egg, lightly beaten
2 tablespoons lemon juice
1/2 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon Cajun seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
4 catfish fillets (6 ounces each)
3 tablespoons canola oil

Steps:

  • In a shallow bowl, combine the egg and lemon juice. In another shallow bowl, combine the flour, cornmeal, Cajun seasoning, garlic powder and salt. Dip catfish into egg mixture, then coat with cornmeal mixture., In a large skillet, heat oil over medium heat. Fry fillets, two at a time, for 5-6 minutes on each side or until fish flakes easily with a fork.

Nutrition Facts : Calories 430 calories, Fat 25g fat (5g saturated fat), Cholesterol 133mg cholesterol, Sodium 568mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 30g protein.

SPICY CORNMEAL-CRUSTED CATFISH



Spicy Cornmeal-Crusted Catfish image

Serve with a spoonful of tartar sauce and a lemon wedge on the side of each plate.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 40m

Number Of Ingredients 7

1/4 cup yellow cornmeal
1 tablespoon paprika
1 teaspoon ground cumin
Pinch of cayenne pepper
Salt and fresh ground pepper
4 catfish fillets (8 ounces each), rinsed and patted dry
2 teaspoons canola oil

Steps:

  • On a baking sheet, mix together cornmeal, paprika, cumin, cayenne, 1 teaspoon salt, and 1/8 teaspoon pepper. Dredge fish in cornmeal mixture, turning to coat both sides.
  • In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Place 2 catfish fillets in the skillet, skin side up. Cook until crust is browned and fish is firm, 6 to 8 minutes on each side. If crust is starting to turn too brown, reduce heat. Transfer fish to a plate; keep warm. Wipe out skillet with a paper towel. Repeat with remaining oil and fish.

Nutrition Facts : Calories 349 g, Fat 18 g, Protein 35 g

PARMESAN AND CORNMEAL CRUSTED FISH FILLETS



Parmesan and Cornmeal Crusted Fish Fillets image

Make and share this Parmesan and Cornmeal Crusted Fish Fillets recipe from Food.com.

Provided by Chris from Kansas

Categories     Kid Friendly

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup all-purpose flour
1/4 cup grated parmesan cheese
3 tablespoons cornmeal
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg white
1/4 cup skim milk
4 (6 ounce) fish fillets

Steps:

  • In a shallow dish, combine the flour, parmesan cheese, cornmeal, paprika, salt and pepper; set aside.
  • In another shallow dish, beat egg white and milk.
  • Dip fillets in milk mixture, then in flour mixture.
  • Place in a 13X9 inch baking dish coated with non-stick spray.
  • Bake, uncovered, at 350 degrees for 35-40 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 295.5, Fat 3.7, SaturatedFat 1.5, Cholesterol 99.3, Sodium 398.8, Carbohydrate 17.9, Fiber 1.1, Sugar 0.2, Protein 44.9

FISH FILLETS IN CORNMEAL (POLENTA) CRUST



Fish Fillets in Cornmeal (Polenta) Crust image

Fish fillets with a cornmeal (polenta) crust instead of crumbed. Gluten free if you use a GF flour- you can use rice flour, maize cornflour or a good GF flour blend. You'll be pleasantly surprised with this fish. The polenta crumbing is delish! For lactose free use a soy or rice milk

Provided by Jubes

Categories     Australian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

4 fish fillets
plain flour, seasoned with
salt and pepper (use a gluten-free flour if required)
1/2 cup evaporated milk
1 cup cornmeal (polenta)

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.

Nutrition Facts : Calories 341.6, Fat 5, SaturatedFat 1.9, Cholesterol 108.1, Sodium 184.5, Carbohydrate 26.6, Fiber 2.2, Sugar 0.2, Protein 45.7

CORNMEAL-CRUSTED TILAPIA WITH SALSA



Cornmeal-Crusted Tilapia with Salsa image

Tilapia is a delicious freshwater fish that cooks very quickly, making it ideal for weeknight meals.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 35m

Number Of Ingredients 7

1/3 cup yellow cornmeal
2 teaspoons paprika
Coarse salt and ground pepper
4 (6 to 8 ounces each) skinless tilapia fillets
3 tablespoons olive oil
Spicy Black Beans, (optional)
1/2 cup prepared tomato salsa

Steps:

  • In a shallow dish, combine cornmeal and paprika; season generously with salt and pepper. Separate fillets into thick and thin sides. Dredge each piece in cornmeal mixture, patting it on to coat completely.
  • In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook as many pieces as will fit (without crowding) until golden brown and firm, about 2 minutes per side for thin pieces and 4 minutes per side for thick ones. Transfer to a plate; sprinkle with salt, if desired, and cover loosely to keep warm. Wipe skillet with a paper towel. Repeat with remaining oil and fish. Serve with Spicy Black Beans, if desired, and salsa.

Nutrition Facts : Fat 14 g, Fiber 1 g, Protein 42 g

CORNMEAL-CRUSTED CATFISH



Cornmeal-Crusted Catfish image

Provided by Kardea Brown

Categories     main-dish

Time 30m

Yield 5 servings

Number Of Ingredients 12

1/2 cup whole milk
2 heaping tablespoons Miss Brown's House Seasoning, recipe follows
10 catfish filets, about 4 ounces each
Vegetable oil, for frying
2 1/2 cups finely ground yellow cornmeal
1/2 cup all-purpose flour
Lemon wedges, for serving
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper

Steps:

  • Stir together the milk and 1 heaping tablespoon of the House Seasoning. Pour the milk mixture into a shallow baking dish large enough to hold the filets. Spread the filets in an even layer in the dish, turning to coat each side. Let marinate for about 1 hour in a cool place or the refrigerator.
  • Pour enough oil into a large Dutch oven to come 2 inches up the side. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 370 degrees F.
  • Meanwhile, stir together the cornmeal, flour and remaining 1 heaping tablespoon House Seasoning in a paper bag. Working with a few filets at a time, remove them from the marinade, allowing any excess to drip off. Place them in the paper bag and gently turn the bag over several times until the filets are evenly coated with the cornmeal mixture. Remove the filets and place them on a baking sheet while you repeat the process with the remaining filets.
  • Working in batches, fry the filets until golden brown and crisp on the outside and moist and flaky inside, adjusting the heat to maintain temperature, about 5 minutes. Transfer to a clean wire rack set over a rimmed baking sheet to drain. Serve the filets with lemon wedges.
  • Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

BAKED PANKO-CRUSTED FISH FILLETS



Baked Panko-Crusted Fish Fillets image

Panko breadcrumbs give these simple baked fish fillets a crunchy coating, and cooking them in the oven is easy and quick.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 35m

Yield 4

Number Of Ingredients 11

1 1/2 pounds fish fillets (haddock, cod, catfish, pollock, or similar mild white fish)
Kosher salt (to taste)
Freshly ground black pepper (to taste)
1 cup panko breadcrumbs (unseasoned)
2 tablespoons finely chopped parsley
1/4 cup all-purpose flour
2 large eggs (or 1/2 cup egg substitute )
1 teaspoon Cajun seasoning (or Creole)
2 tablespoons mayonnaise
1 lemon (quartered, for serving)
Optional: tartar sauce or rémoulade sauce (for serving)

Steps:

  • Gather the ingredients. Heat the oven to 425 F.
  • Line a rimmed baking sheet with aluminum foil or parchment paper and then spray it with nonstick cooking spray.
  • Cut the fish fillets into 6-ounce portions.
  • Sprinkle both sides of the fish pieces with salt and freshly ground black pepper.
  • In a wide bowl, combine the panko breadcrumbs and parsley.
  • Put the flour in another wide, shallow bowl.
  • In a third bowl, whisk the eggs or egg substitute with the Cajun seasoning and mayonnaise.
  • Dip the fish fillets in the plain flour, coating each piece thoroughly.
  • Dip the flour-coated fillets in the egg mixture and then coat them with the panko crumb mixture, pressing lightly to help the crumbs adhere to the fish. Repeat with the remaining fish.
  • Arrange the crumb-coated fish on the prepared baking sheet.
  • Bake for about 16 to 20 minutes, or until the fish flakes easily with a fork. The time in the oven depends on thickness, so adjust for very thin or very thick fish fillets. Serve the baked fish fillets with the lemon wedges and tartar sauce or rémoulade sauce.

Nutrition Facts : Calories 406 kcal, Carbohydrate 26 g, Cholesterol 256 mg, Fiber 2 g, Protein 48 g, SaturatedFat 2 g, Sodium 899 mg, Sugar 2 g, Fat 11 g, ServingSize 4 servings, UnsaturatedFat 0 g

CORNMEAL-CRUSTED FLOUNDER WITH TARTAR SAUCE



Cornmeal-Crusted Flounder with Tartar Sauce image

Categories     Milk/Cream     Egg     Fish     Fry     Quick & Easy     Mayonnaise     Cornmeal     Parsley     Gourmet

Yield Makes 4 servings

Number Of Ingredients 19

For tartar sauce
1 cup mayonnaise
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped shallot
1 tablespoon sweet relish
2 teaspoons fresh lemon juice
1 teaspoon whole-grain or coarse-grain mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
For fish
1 cup yellow cornmeal (not coarse)
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne
3/4 cup all-purpose flour
2 large eggs
1/4 cup milk
4 (5-oz) flounder fillets
3/4 cup vegetable oil

Steps:

  • Make tartar sauce:
  • Pulse all sauce ingredients in a blender until parsley is finely chopped.
  • Cook fish:
  • Stir together cornmeal, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon cayenne in a shallow bowl. Stir together flour, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper and 1/4 teaspoon cayenne in another shallow bowl. Lightly beat together eggs, milk, and remaining 1/4 teaspoon salt in a third shallow bowl.
  • Pat fish dry and dip fillets, 1 at a time, in flour, shaking off excess, then dip in egg mixture, letting excess drip off, and dredge in cornmeal until evenly coated. Arrange fish in 1 layer on a sheet of wax paper.
  • Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry fillets, 2 at a time, turning over once, until golden and just cooked through, 3 to 4 minutes per batch. Transfer to a paper-towel-lined plate to drain. Serve fish with sauce.

CORNMEAL-CRUSTED FISH FILLETS



Cornmeal-Crusted Fish Fillets image

Categories     Fish     Fry     Sauté     Low Fat     Spring     Healthy     Self

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup cornmeal
1 tbsp all-purpose flour
1 tsp paprika
1/2 tsp hot-pepper flakes
2 egg whites, lightly beaten
4 fish fillets (such as sole or flounder, about 5 oz each)
2 tsp corn oil
Lemon wedges

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.

CORN MEAL CRUSTED COD



Corn Meal Crusted Cod image

The cornmeal crust provides a great crunch and the perfect contrast in texture to the soft and buttery texture of the cod. This is an easy dish that can make you look like a seasoned home cook!

Time 30m

Number Of Ingredients 13

1/3 cup cornmeal
1 tablespoon flour
1 egg white
3 tablespoons water
¼ teaspoon salt
¼ teaspoon coriander
2 - 180g cod fillets
1 tablespoon canola oil
3 cups sui choy (rough chopped)
1 cup yellow pepper (sliced)
1 can diced tomato
½ teaspoon curry powder
¼ teaspoon salt

Steps:

  • Pre-heat oven to 375º F
  • Combine all of the crust ingredients together in a mixing bowl and stir until combined and then press and compact with your hands.
  • Season the cod on both sides with salt and fresh black pepper and place on a lightly greased pan.
  • Now cover each piece of cod with a thin layer of the crust and gently push into the fish until set in place.
  • Place in the oven and bake for about 10-12 minutes until fish is cooked. If the crust is not browned enough, turn oven onto the broil setting and place the fish on the top rack until crust is lightly browned.
  • Now pre-heat a large pan on medium heat, add the oil, sui choy and the peppers and sauté until sui choy begins to brown.
  • Add the tomato, curry powder and salt and cook for 8 minutes or so, stirring occasionally.
  • Plate veggies first with the cod on top, serve and enjoy.

CORNMEAL-CRUSTED CATFISH FILLETS



Cornmeal-Crusted Catfish Fillets image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

1/4-cup yellow cornmeal
2 Tbs. all-purpose flour
1 tsp. salt
1 lb. catfish fillets
1/2 to 1-1/2 tsp. original Tabasco brand pepper sauce
2 Tbs. olive oil, divided
2 Tbs. butter, divided
lemon wedges

Steps:

  • Combine cornmeal, flour and salt on large plate. Brush catfish fillets with Tabasco sauce. Press fish into cornmeal mixture to coat well on both sides. Heat 1 tablespoon each of olive oil and butter in 12-inch skillet over medium heat. Add fillets and cook 4 minutes. With spatula, carefully turn fish. Add remaining oil and butter. Cook 4 minutes longer or until fish flakes easily when tested with a fork. Garnish with lemon wedges.

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