Corn Crusted Red Fish Recipe - Allrecipes.com
Corn Crusted Red Fish Recipe
  • READY IN 40 mins

Corn Crusted Red Fish

Recipe by  

"This makes a good presentation served on either salad greens or mashed potatoes but is also very tasty. When red fish is not available I've used grouper and even tilapia and orange roughy"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • COOK

    15 mins
  • READY IN

    40 mins

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Combine corn kernels, bell pepper, onion, and cornstarch in a bowl; set aside.
  2. Sprinkle the Creole seasoning over the red snapper. Dredge the fish in the flour, then dip them in the egg whites. Coat both sides of the fish by pressing the corn mixture into the egg whites.
  3. Heat the vegetable oil in an oven-safe skillet over medium-high eat. Arrange the fillets in the skillet and fry until golden, about 5 minutes on each side. Place the skillet in the preheated oven and continue cooking until the fish flakes easily with a fork, about 5 more minutes.
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Footnotes

  • Cook's Note
  • For a faster recipe, use frozen corn that has been completely defrosted and dried with paper towels.
  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
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Reviews More Reviews

Sep 22, 2010

I followed the recipe exactly and even the kiddos liked it! My husband is eager to try it with fresh pike or halibut. Next time we'll omit the Creole and just salt and pepper generously. By far...the caramalized corn flavor was what made this recipe a keeper!

 
Mar 04, 2011

The flavor of the batter was very good, but I would personally not recommend using Grouper. I used it and it had a stronger "fishy" taste than I anticipated. Next time I will use tilapia or try the red snapper.

 

2 Ratings

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Nutrition

  • Calories
  • 358 kcal
  • 18%
  • Carbohydrates
  • 37.5 g
  • 12%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 37 g
  • 74%
  • Sodium
  • 260 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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