Ingredients with Measurements:
- 4 fillets of white fish (such as cod or tilapia)
- 1 cup of kornflakes, crushed
- 1/2 cup of all-purpose flour
- 1 teaspoon of paprika
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 eggs
- 2 tablespoons of milk
- 1/4 cup of vegetable oil
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Food processor or plastic bag for crushing kornflakes
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the crushed kornflakes, flour, paprika, garlic powder, salt, and black pepper.
3. In another mixing bowl, whisk together the eggs and milk.
4. Dip each fish fillet into the egg mixture, then coat it in the kornflake mixture, pressing the flakes onto the fish to ensure they stick.
5. Place the coated fish fillets onto the prepared baking sheet.
6. Drizzle the vegetable oil over the top of the fish fillets.
7. Bake the fish for 15-20 minutes, or until the crust is golden brown and the fish is cooked through.
8. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 325
Fat: 13g
Carbohydrates: 20g
Protein: 30g
Substitutions for ingredients:
- Instead of white fish, you can use salmon or any other type of fish.
- Instead of kornflakes, you can use breadcrumbs or panko.
Variations:
- Add grated Parmesan cheese to the kornflake mixture for extra flavor.
- Use different spices in the kornflake mixture, such as cumin or chili powder, for a different flavor profile.
- Serve the fish with a side of tartar sauce or lemon wedges.
Tips and tricks:
- Crush the kornflakes in a food processor or plastic bag to ensure they are finely crushed and stick well to the fish.
- Make sure to press the kornflake mixture onto the fish to ensure it sticks well.
- Use a non-stick baking sheet or lightly grease the parchment paper to prevent the fish from sticking.
Storage instructions:
Store any leftover fish in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the fish, place it in the 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 a side of roasted vegetables for a colorful and nutritious meal.
Garnishes:
Garnish the fish with chopped fresh parsley or cilantro for a pop of color and flavor.
Pairings:
Pair the fish with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve the fish with a side of roasted vegetables, such as asparagus or Brussels sprouts, or a side salad.
Troubleshooting advice:
- If the kornflake mixture is not sticking well to the fish, try pressing it onto the fish more firmly or dipping the fish in the egg mixture again before coating it in the kornflake mixture.
- If the fish is not cooked through after the recommended cooking time, bake it for an additional 5-10 minutes, or until cooked through.
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:
Kornflake crusted fish is a popular dish in many parts of the world, particularly in the United States and Canada.
Flavor profiles:
This dish has a crispy and crunchy texture from the kornflake crust, with a savory and slightly spicy flavor from the paprika and garlic powder.
Serving suggestions:
Serve the fish with a side of tartar sauce or lemon wedges for a tangy and refreshing flavor.
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