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Italian Cornmeal Crusted Fish

By The Canadian Living Test Kitchen

Tested till perfect

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Italian Cornmeal Crusted Fish

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 160
pro 20 g
total fat 5 g
carb 9 g

This easy cornmeal-and-herb mixture is handy to have on hand to spruce up the catch of the day — or for boneless skinless chicken breasts if the big one got away.

Ingredients

  • 1/4 cup cornmeal
  • 1 tbsp all-purpose flour
  • 2 tsp dried oregano
  • 1-1/2 tsp dried basil
  • 1/2 tsp fennel seeds, crushed
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 4 (about 1 lb/500 g) fish fillets
  • 1 tbsp vegetable oil

Preparation

In resealable plastic bag or airtight container, combine cornmeal, flour, oregano, basil, fennel seeds, salt and pepper. (Cornmeal mixture can be stored in cool, dry place for up to 2 weeks.)

Place cornmeal mixture in shallow dish. Press fillets into mixture to coat all over. In skillet, heat oil over medium-high heat; cook fish, turning once, for about 5 minutes or until opaque and flakes easily when tested with fork.

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