Italian Cornmeal Crusted Fish
38 people added this to their Recipe Box
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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| calories | 160 |
| protein | 20 g |
| fat | 5 g |
| carbohydrate | 9 g |
Suggested Recipes
-
1/4 cup (50 mL) cornmeal
1 tbsp (15 mL) all-purpose flour
2 tsp (10 mL) dried oregano
1-1/2 tsp (7 mL) dried basil
1/2 tsp (2 mL) fennel seeds, crushed
1/4 tsp (1 mL) each salt and pepper
4 fish fillets (about I lb/500 g)
1 tbsp (15 mL) 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.
Tags:
Main Course; Italian; Grains; Fish; Skillet;
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