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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from Culinary Kidney Cooks. Potassium 255 mg per serving. cod fillets 1/4 cup nondairy creamer or milk 1/2 teaspoon hot sauce (more if you prefer spicy) 1 cup soft white bread crumbs 3 tablespoons all purpose flour 1/4 teaspoon black pepper 1/2 teaspoon ground tarragon 1 teaspoon paprika 2 tablespoons oil cvt Ingredients:
12 ounces cod (fillets), cooked per recipe, net from 1 pound fresh |
1/4 cup original coffee-mate liquid (84833) or milk |
1/2 teaspoon hot sauce (more if you prefer spicy) |
1 cup (soft white) bread crumbs |
3 tablespoons all purpose flour |
1/4 teaspoon black pepper |
1/2 teaspoon (ground) tarragon |
1 teaspoon paprika |
2 tablespoons vegetable oil |
Directions:
1. Spray a baking sheet with cooking spray.
2. Wash fish and pat dry.
3. Mix nondairy creamer and hot sauce in a shallow dish.
4. In a separate bowl mix breadcrumbs, flour, pepper, tarragon, and paprika then place on a large piece of waxed paper.
5. Dip fish into nondairy creamer mixture and then into bread crumb mix. Place on the prepared baking sheet. Pat the remaining crumbs on top of fish and drizzle with oil.
6. Bake for 5 to 10 minutes at 450 F. To test for doneness, gently stick a fork into the fish and twist slightly. If the fish flakes it is done. Do not overcook.
7. bullet
8. Tip: Soft breadcrumbs are made with fresh bread. Pulse in a blender or food processor to make light, soft crumbs.
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