Meats & Seafood Seafood

Crispy Cornflake Baked Fish

Yum
Healthy fish and chips! Yup, you heard that right! No deep-frying, no loads of grease, but that doesn’t mean no yummy crispy crust too. I served my fish and chips with my Crispy Baked Pear Chips together with a side salad, and instead of tar tar sauce, the adults had a side of horseradish sauce which was really nice because of the kick. If you don’t like the idea of greasy deep frying but love fish and chips, then you will love this recipe.

Side dishes ideas: Hasselback Potatoes,  Cauliflower Mash, Japanese Potato Salad

Mix black pepper, salt, garlic salt, onion powder, and parsley with the flour.
Place the flour mixture in a plate.
In another plate, beat the egg and milk together.

Place the crushed cornflakes and cheese in another plate. Mix well.

 Coat fish with flour mixture, then dip in egg mixture, and coat the fish in the cornflake mixture. 

Placed it on an oiled baking pan at least 1-2 inches apart.
Bake it on the lower rack for 12-15 mins until fish flakes easily.

Serve with your choice of sides.
You can cut the fillet into smaller size before coating if you plan to make fish fingers.

Cornflake crusted baked fish
Serves 4
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Ingredients
  1. 2 fillets of Halibut, about 800g cut into 2.5 inch pieces
  2. 1 large egg
  3. 4 tbsp milk
  4. 1/4 cup all purpose flour
  5. 1/2 tsp garlic salt
  6. 1/2 tsp onion powder
  7. 1/2 tsp dried parsley flakes
  8. Salt and pepper to taste
  9. 2-3 tbsp shredded parmesan cheese
  10. 2 1/2 cups cornflakes, placed in ziplock and crush it
  11. Oil or cooking spray
Instructions
  1. Preheat oven to 220C.
  2. Mix black pepper, salt, garlic salt, onion powder, and parsley with the flour.
  3. Place the flour mixture in a plate.
  4. In another plate, beat the egg and milk together.
  5. Place the crushed cornflakes and cheese in another plate. Mix well.
  6. Coat fish with flour mixture, then dip in egg mixture, and coat the fish in the cornflake mixture.
  7. Placed it on an oiled baking pan at least 1-2 inches apart.
  8. Bake it on the lower rack for 12-15 mins at 220C until fish flakes easily.
  9. Serve with your choice of sides.
  10. You can cut the fillet into smaller size before coating if you plan to make fish fingers.
Notes
  1. Use thick cut meaty fish like halibut. If you are using thinner fillets, please adjust timing accordingly.
Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/

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6 Comments

  • Reply
    dentistvschef
    10 August, 2014 at 6:40 am

    Wow, damn delicious!!!
    the photgraph is truelly seducing me…
    i thin i'm gonna using my boneless chicken fillet for this recipe!!

  • Reply
    lisa
    15 December, 2015 at 2:00 pm

    Your recipe looks so tempting!!
    Im trying it out tonight but can i know what flour u used?
    Thanks!!

    • Reply
      Sharon Lam
      15 December, 2015 at 4:03 pm

      Hi Lisa,

      Thanks for dropping by! I used plain flour for this recipe. 🙂

  • Reply
    Sindy
    24 May, 2016 at 7:05 pm

    Dear Sharon,
    I just catch your episode of Touch Cosine
    Repeat earlier on TV, the steamed cabbage rolls
    Look amazing.. Googled your name , n it brought mentor your amazing website.. 🙂 I am exciteD to try out this baked cornflake fish as well as others . Thanks so much for sharing your love for cooking , letting us learn the ways to recreate good food that doesn’t need to be complicated.

    • Reply
      Sharon Lam
      24 May, 2016 at 9:04 pm

      Hi Sindy! Thanks for popping by, and for the lovely note as well. That really made my day! It is people like yourself that makes this sharing process so meaningful. 🙂 Have fun cooking, and don’t hesitate to ask if you need any help!

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