This Cornmeal Covered Fish Fillet is similar to fried fish schnitzel, but it is lighter and more unique tasting. I've used this recipe to coat flounder, halibut, cod and sole. My children love to eat this fish with tartar sauce and lettuce in a fresh roll.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 6 flounder fillets, cut into half lengthwise
- 2 eggs
- 1 cup ground cornmeal
- salt and pepper to taste
- olive oil for frying
Preparation:
1. Rinse and dry fish fillets.
2. In one bowl, beat two eggs with 2 tablespoons water.
3. In another bowl, mix cornmeal with salt and pepper.
4. Heat olive oil in a frying pan over medium heat.
5. Dip fish in egg and then in cornmeal.
6. When the oil is hot, place fish in pan. Heat for 3-4 minutes on each side (depending on thickness of the fillet). Drain on paper towels.
YIELDS: 6 servings.
TIPS: Fish bought fresh from a fish store is generally much better than fish bought from the grocery store frozen section.
2. In one bowl, beat two eggs with 2 tablespoons water.
3. In another bowl, mix cornmeal with salt and pepper.
4. Heat olive oil in a frying pan over medium heat.
5. Dip fish in egg and then in cornmeal.
6. When the oil is hot, place fish in pan. Heat for 3-4 minutes on each side (depending on thickness of the fillet). Drain on paper towels.
YIELDS: 6 servings.
TIPS: Fish bought fresh from a fish store is generally much better than fish bought from the grocery store frozen section.
