Baked cornmeal-crusted fish

1 Sep


Perfect for fish tacos, or just with tartar sauce. Crispy, but not greasy.

1/2 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon ground paprika
1/4 cup milk
4 grouper fillets (or other firm white fish, such as tilapia)

Combine cornmeal, salt, and papria in a shallow dish, stirring well with a fork. Place milk in a shallow bowl.

Dip each fillet in milk; dredge in cornmeal mixture. Place fish on a baking sheet coated with cooking spray. Bake in preheated oven at 450° for 10 minutes or until fish is done (flakes easily), turning once.

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One Response to “Baked cornmeal-crusted fish”

Trackbacks/Pingbacks

  1. New Year’s Resolutions! | Dakar Eats - December 31, 2012

    […] Grilled lotte brochettes are a favorite at our house. I also use the fillets in fish tacos with cilantro tartar sauce (yum!), fish with tomato, olive and Tuscan lemon sauce over pasta and baked cornmeal-crusted fish. […]

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