Ingredients with Measurements:
- 4 (6 oz) fish fillets (such as cod, tilapia, or haddock)
- 1 cup crushed corn flakes
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs, beaten
- 2 tbsp milk
- Cooking spray
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and spray with cooking spray.
2. In a shallow dish, mix together the crushed corn flakes, flour, garlic powder, paprika, salt, and black pepper.
3. In another shallow dish, whisk together the eggs and milk.
4. Dip each fish fillet into the egg mixture, then coat in the corn flake mixture, pressing the mixture onto the fish to adhere.
5. Place the coated fish fillets onto the prepared baking sheet.
6. Bake for 15-20 minutes, or until the fish is cooked through and the crust is golden brown.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
400°F (200°C)
Serving size:
4 servings
Nutritional information:
Per serving:
Calories: 300
Fat: 5g
Carbohydrates: 28g
Protein: 32g
Sodium: 490mg
Substitutions for ingredients:
- Corn flakes can be substituted with panko breadcrumbs or crushed crackers.
- All-purpose flour can be substituted with gluten-free flour or almond flour.
- Garlic powder can be substituted with minced garlic or garlic salt.
- Paprika can be substituted with smoked paprika or chili powder.
Variations:
- Add grated Parmesan cheese to the corn flake mixture for added flavor.
- Use different types of fish, such as salmon or trout.
- Add a squeeze of lemon juice over the cooked fish for a bright, fresh flavor.
Tips and tricks:
- Make sure to press the corn flake mixture onto the fish to ensure it sticks.
- If the crust is not browning enough, broil the fish for the last 1-2 minutes of cooking.
- Serve with tartar sauce or lemon wedges for added flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the fish in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the fish on a bed of greens or with roasted vegetables for a colorful and nutritious meal.
Garnishes:
Garnish with chopped fresh parsley or chives for added color and flavor.
Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with roasted potatoes, steamed rice, or a side salad.
Troubleshooting advice:
- If the crust is falling off the fish, make sure to press the corn flake mixture onto the fish firmly.
- If the fish is not cooked through, bake for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
Food history:
Baked fish with a crispy crust is a popular dish in many cultures, including American, British, and Scandinavian cuisine.
Flavor profiles:
The corn flake crust adds a crunchy texture to the tender fish, while the garlic powder and paprika add a savory and slightly spicy flavor.
Serving suggestions:
Serve the fish with a side of tartar sauce or lemon wedges for added flavor.
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