Corn Crusted Red Fish

Corn Crusted Red Fish

Made  times
Lake lady 0

"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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40 m servings 358 cals
Serving size has been adjusted!

Original recipe yields 4 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.



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 f...

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 tr...

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