I served this fish with leftover pasta with tomato sauce, and a variety of vegetables... hence, since none of the items go with Cornmeal Encrusted Fish Fillets, I decided to picture the fish separately. My mother used to call leftovers must-gos... Well, the must-gos were eaten, along with this delicious, and mild flavored fish. Two of my three kids are picky fish eaters, and both of them loved this recipe! I must say, this is the first cornmeal recipe where the topping stayed attached to the fish. The salad dressing gave just a hint salty flavor. (I used Ken's regular salad dressing...actually, I use nothing else) Makes 4 large serving, 8 kid's sized servings. Flour for dredging 2/3 cup Italian dressing 2 eggs 1 cup cornmeal 1/2 cup finely chopped fresh parsley 4 fish fillets (1 lb)
Place flour on plate
Beat eggs in bowl. Add dressing and mix
Place cornmeal and parsley on another plate
Flour both sides of fish fillet with flour
Dip both sides of fish in dressing/egg mixture
Place both sides of fish in cornmeal/parsley mixture
Place in a greased pan
Bake at 400 degrees on middle rack for 30+ minutes (until fish is flaky)
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