Cornmeal Coating

Cornmeal Coating

SABRYSON

"This is a basic coating for fried fish. You can substitute any type of fish you like."
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Ingredients

20 m servings 219 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 18.3 g
  • 37%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 351 mg
  • 14%

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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Directions

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  • Prep

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  1. In a medium bowl, combine milk and lemon juice. Add cod fillets, and marinate 5 minutes. Heat oil in large heavy skillet over medium heat.
  2. In a shallow bowl, mix together cornmeal and flour. Season with paprika, black pepper, salt, garlic powder, thyme and cayenne pepper. Dredge fish in cornmeal mixture.
  3. Fry cod fillets in hot oil until golden brown.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews

Read all reviews 48
  1. 52 Ratings

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Most helpful positive review

I baked instead of fried, and the fish turned out great.

Most helpful critical review

This is good, it wasn't as crispy as I like it as in "fried fish", but it was a good coating hence the name. The spices in this worked well together. Not as good as others I've tried, but a re...

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Least positive
Newest

I baked instead of fried, and the fish turned out great.

The key is to dip in coating, then egg, then coating again.

Looked for a recipe to coat and fry some Pollack fillets and I didnt have 2 cups of dry potato flakes for Crispy Fish( Submitted by: Kristi). I treid this even though there was no reviews but ca...

I decided to make sole fish and chips for dinner as the man of the house requested a corn mean crusted fish (I usually use beer batter)- this was the recipe to try. For the flour/cornmeal part I...

Wow. I've never successfully fried fish and I hate coatings that call for egg as I'm never sure whether the egg will chemically change enough not to affect me since I have a slight intolerance....

This is good; I did add more seasonings and some Panko breadcrumbs for extra crispiness.

This is good, it wasn't as crispy as I like it as in "fried fish", but it was a good coating hence the name. The spices in this worked well together. Not as good as others I've tried, but a re...

This was excellent, even better on shrimp.

We use Peanut oil when frying fish, less absorbition from oil, Flash-Point (when oil smoke's from heat and catche's fire) is the highest of all meaning it can be used for extreme temperature's w...

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