CORNMEAL COATING
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
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
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
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
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
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
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 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
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
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
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
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
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
Categories Milk/Cream Egg Fish Fry Quick & Easy Mayonnaise Cornmeal Parsley Gourmet
Yield Makes 4 servings
Number Of Ingredients 19
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
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
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
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
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
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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CORNMEAL CRUSTED FISH - JAMIE GELLER
From jamiegeller.com
Servings 6Total Time 30 minsCategory Main
- Combine the panko crumbs, cornmeal, and spices in a shallow dish. In another shallow dish, whisk together the egg and milk. In a third shallow dish, add the plain flour.
- Line up all 3 dishes. Dip each piece of fish in each bowl (flour first, then egg and finally panko crumbs). Make sure to shake off each piece of excess mixture.
CORNMEAL-CRUSTED FISH FILLETS RECIPE | MYRECIPES
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Servings 4Calories 535 per servingTotal Time 22 mins
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CORNMEAL FRIED FISH - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
4.2/5 (9)Total Time 25 minsCategory LunchCalories 946 per serving
- Heat up the oil in a frying pan set over a medium heat, and fry each fillet for about 3-4 minutes on each side (skin down first), or until golden.
CORNMEAL-CRUSTED FISH WITH GREEN-TOMATO TARTAR SAUCE RECIPE
From foodandwine.com
Servings 8Total Time 30 mins
- In a small bowl, whisk the mayonnaise and buttermilk. Fold in the Green Tomato Pickles, season the sauce with salt and pepper and refrigerate until chilled.
- Put the butter- milk and flour in 2 separate pie plates. Whisk the cornmeal into the flour along with the salt and pepper. Dip the fish fillets on both sides in the buttermilk, allowing the excess to drip back into the pie plate. Dredge the fish in the flour mixture, pressing to help it adhere. Transfer the fish to a baking sheet.
- Heat 1/4 inch of vegetable oil in each of 2 large skillets until shimmering. Sprinkle the fish with more of the flour mixture and add the fillets to the skillets, skin side up. Cook over moderately high heat, turning once, until golden and cooked through, 5 to 6 minutes. Drain the fish on a paper towel–lined baking sheet. Serve right away, with the tartar sauce.
CORNMEAL CRUSTED TILAPIA (GF, DF) • ONE LOVELY LIFE
From onelovelylife.com
Reviews 14Estimated Reading Time 2 minsServings 4
- Heat olive oil in a medium skillet over medium heat. On a shallow plate, combine cornmeal, salt, pepper, parsley, and lemon zest. Dredge tilapia fillets in the cornmeal mixture. Cook fillets 2 at a time, about 3 minutes on the first side and 1-2 minutes on the second side. (Add additional olive oil to the pan if necessary.)
CORNMEAL SPICE-CRUSTED ROCKFISH / THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
Cuisine AmericanTotal Time 18 minsCategory Entree-SeafoodCalories 167 per serving
- Place cornmeal and the seasonings onto a large sheet of wax paper, and mix together. Once combined, spread the spice mixture out on the wax paper or work surface.
- Gently pat dry the fish using paper towels. Dredge each piece of fish in the spice mixture, to coat all sides well. Use your fingers to press the seasonings onto the fish until it adheres to the surface. Set the coated piece of fish aside onto a plate, and continue with next piece, until all fish has been covered with spice/cornmeal mix.
- Heat canola oil in a large skillet, using medium-high heat. Once oil is very hot, add the cornmeal spice-crusted rockfish. Lightly spray the top surface of the fish with non-stick spray. Cook the fish about 4 minutes, until the underside is deeply browned. Carefully turn each piece of fish over to the other side, and continue cooking for approximately 4 more minutes. Once the fish is done transfer each piece to a dinner plate, garnish each piece with lemon wedges, and serve with your choice of side dishes! Enjoy!
BAKED CORNMEAL-CRUSTED GROUPER SANDWICH & TARTAR SAUCE RECIPE
From myrecipes.com
3.5/5 (9)Calories 443 per serving
- To prepare grouper, combine cornmeal, salt, and red pepper in a shallow dish, stirring well with a fork. Place milk in a shallow bowl.
- Dip each fillet in milk; dredge in cornmeal mixture. Place fish on a baking sheet coated with cooking spray. Bake at 450° for 10 minutes or until fish is done, turning once.
- To prepare tartar sauce, combine mayonnaise and next 5 ingredients (mayonnaise through Worcestershire), stirring with a whisk.
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4.3/5 (9)Total Time 30 minsCategory Dinner, EntreeCalories 209 per serving
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