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.
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
LEMON, HERB & PARMESAN CRUSTED FISH
Give white fish a lift with tangy lemon, herbs & Parmesan
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped parsley, salt and pepper.
- Season the 4 skinless fish fillets. Pan fry in a little oil for 2-3 minutes until just tender. Turn over and sprinkle with the crumb mixture. Brown in the pan under a hot preheated grill for 2-3 minutes. Add the butter to the pan with the juice of 1 lemon. Melt around the fish and serve.
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