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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
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This dish can be cooked two different ways. For a heart healthy roast, cook these fish in the oven. For an old fashion Friday night fish fry, try this for a great new taste. Ingredients:
1 -2 lb pollock or 1 -2 lb cod, filets |
1 cup all purpose flour |
3/4 cup crushed corn flakes |
1/3 cup chopped shredded parmesan cheese |
1/4 cup finely chopped glazed walnuts |
1 teaspoon ground red pepper |
1/2 teaspoon sweet smoked paprika |
2 eggs |
1 tablespoon water |
salt & pepper |
1 lime, freshly squeezed |
1/3 cup honey |
1/4 cup tequila |
1 tablespoon chopped cilantro |
Directions:
1. Combine the Marinade ingredients in a glass dish large enough so all the.
2. fish can lie flat without stacking. Coat the FISH filets in the Marinade and chill for 1 to 2 hours.
3. In a dish suitable for dredging combine the FLOUR, SALT & PEPPER. Next beat the EGG and WATER together in a bowl. Then in another dish for dredging combine the CORN FLAKES, PARMESAN CHEESE, WALNUTS, RED PEPPER and PAPARIKA.
4. Dredge the FISH in the FLOUR mix, then dip in the EGG mix and then coat in the final mix.
5. For Baking place the FISH on a baking sheet coated with non stick spray. Bake in the oven at 375 for 8 to 12 minutes or until the fish flakes easily with a fork.
6. For Deep Frying heat the oil to 375 degrees, place the FISH in the oil careful not to crowd and cook for 2 to 3 minutes or until golden and flakey.
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