Cornmeal And Flax Crusted Cod Or Snapper Food

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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 BREADED SNAPPER



Cornmeal Breaded Snapper image

This is very easy to make, if not a bit messy, but the crust comes out so crunchy. It's really nice served with any kind of rice, or a baked potato and a green thing ( asparagus, zucchini, spinach, broccoli, or green beans... actually broccolini is my new favourite with this.) It's just something my mother always did with fish & she used to play with the seasonings from time to time. This is my latest mix. Discard unused crumb, egg & flour mix. You won't need all of it.

Provided by SusieQ222

Categories     < 30 Mins

Time 20m

Yield 4 fillets, 4 serving(s)

Number Of Ingredients 12

4 red snapper fillets
1/2 cup all-purpose flour
1/2 teaspoon Hungarian paprika
1/2 teaspoon lemon pepper
2 eggs
1/2 cup breadcrumbs
1/2 cup cornmeal
2 tablespoons parmesan cheese
1 pinch dried oregano
1 pinch dried basil
pepper
2 -3 tablespoons oil

Steps:

  • Rinse fillets under cold cold water. Lay on plate & pat dry with paper towels.
  • Remove 3 shallow bowls from cupboard (here's where the messy bit starts).
  • In one of the bowls, mix together flour, paprika and lemon pepper. Fluff together with fork.
  • In another bowl stir together the 2 eggs until frothy.
  • In the 3rd bowl mix the breadcrumbs, cornmeal, parmesan cheese, oregano, basil and pepper.
  • Heat oil in pan.
  • Dip each fillet first into the flour mixture. Coat evenly on both sides, then dip into the egg mixture, then the breadcrumb/cornmeal mixture.
  • When oil is hot lay the filets gently in the pan. Do not crowd.
  • Cook fillets until golden brown on both sides. I do mine in a Texas skillet. (large frypan), but if you have to do it in two batches, you can keep them warm for awhile in a 230°F oven on a plate lined with paper towel.
  • Serve with a little tartar sauce, seafood sauce or brown butter.
  • Enjoy!

Nutrition Facts : Calories 491.4, Fat 14.4, SaturatedFat 3.1, Cholesterol 187.8, Sodium 274.7, Carbohydrate 33.8, Fiber 2.2, Sugar 1.2, Protein 53.5

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

CORNMEAL AND FLAX-CRUSTED COD OR SNAPPER



Cornmeal and Flax-Crusted Cod or Snapper image

Fish will not absorb much of the oil in which it is fried if the oil is properly heated. These crisp fillets are a great way to work flaxseeds, toasted or not, into a main dish.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 5m

Yield Serves four

Number Of Ingredients 10

1 1/2 pounds snapper or cod fillets
Salt
freshly ground pepper
1/4 cup fine cornmeal (if you have only polenta or coarse cornmeal, you can grind it to a fine powder in a spice mill)
1/4 cup flaxseeds, untoasted or toasted, coarsely ground
1/4 cup all-purpose flour or rice flour
2 eggs, beaten
1/2 teaspoon freshly ground pepper
2 to 4 tablespoons canola oil
Lemon wedges for serving

Steps:

  • Heat a large, heavy cast-iron skillet over medium-high heat (unless you're planning to cook the fish later).
  • Pat the fish fillets dry, and season with salt and pepper. In a wide bowl, mix together the cornmeal, flaxseeds, and salt and pepper to taste.
  • Place the flour on a plate or in a baking dish. Beat the eggs in a wide bowl. Dredge the fillets first in the flour -- tap them to remove excess flour -- then in the egg, then in the cornmeal-flax mixture. If not cooking right away, place the fish on a baking sheet, uncovered, in the refrigerator.
  • Add 2 tablespoons canola oil to the hot pan. When it is rippling, carefully add as many fillets as will fit your pan. Cook four to five minutes on each side (depending on the thickness of the fillets) or until nicely browned. Remove from the pan, and keep warm in a low oven while you repeat with the remaining fish and oil, as necessary. Serve hot, with lemon wedges.

Nutrition Facts : @context http, Calories 417, UnsaturatedFat 16 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 2 grams, Sodium 538 milligrams, Sugar 0 grams, TransFat 0 grams

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