Transform your ordinary fish fillets into a crispy and flavorful delight with this Corn on the Cob Crusted Fish recipe. The sweet and crunchy corn coating adds a unique twist to your fish, making it a delightful dish for any occasion. Whether you’re looking for a weeknight dinner or a special meal, this recipe is sure to please your taste buds.
Corn on the Cob Crusted Fish Recipe
This recipe combines fresh fish fillets with a corn on the cob crust for a delightful contrast of textures and flavors. The corn coating provides a satisfying crunch while keeping the fish moist and tender on the inside. It's a simple yet impressive dish that your family and guests will love.
Equipment
- food processor
- baking sheet
- wire rack
- large skillet
Ingredients
- fish fillet boneless and skinless
- corn husked removed
- bread crumbs
- all purpose flour
- eggs
- paprika
- garlic powder
- salt and pepper
- cooking oil
- lemon wedges
Instructions
- If using fresh corn, place the corn kernels in a food processor or blender and pulse until they are finely chopped. If using frozen corn, you can skip this step.
- In a shallow dish, combine the corn, breadcrumbs, paprika, garlic powder, salt, and pepper. Mix well.
- In a separate shallow dish, place the all-purpose flour.Dip each fish fillet into the flour, ensuring it's coated evenly.
- Next, dip the floured fillets into the beaten eggs, allowing any excess to drip off.Finally, coat the fillets thoroughly with the corn and breadcrumb mixture, pressing gently to adhere the crust.
- In a large skillet or frying pan, heat enough cooking oil to cover the bottom of the pan over medium-high heat.
- Once the oil is hot (about 350°F or 180°C), carefully add the coated fish fillets to the pan.Fry the fish for 2-3 minutes per side, or until the crust is golden brown and the fish is cooked through. The internal temperature of the fish should reach 145°F (63°C).
- Use a slotted spatula to transfer the cooked fish to a wire rack to drain any excess oil.
- Serve the Corn on the Cob Crusted Fish hot, garnished with lemon wedges if desired. This dish pairs well with a side salad, coleslaw, or your favorite dipping sauce.
Video
Notes
- You can use any firm, white fish fillets for this recipe, such as cod, haddock, or tilapia.
- To make this recipe gluten-free, use gluten-free breadcrumbs or cornmeal for the coating.
- Serve the corn-crusted fish with a squeeze of fresh lemon juice or a side of tartar sauce for added flavor.
Nutrition
Serving: 500g
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