|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 1g||2%|
|Total Sugars 3g|
|Vitamin C 4mg||20%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Crispy fish is a great dish any time of year and is easy enough for a weeknight dinner. In this recipe, corn flake crumbs are what make the coating crunchy, and butter, lemon juice, and dill add another layer of flavor. The fillets are dipped into the liquid, then seasoned, and finally coated with the corn flake crumbs before baking. This dish is not only easy to make, but since it's cooked in the oven instead of fried, the recipe is also a healthy choice for the whole family. You may even sway those picky eaters, especially when there is a delicious sauce for dipping.
The homemade tartar sauce comes together quickly, calling for just mayonnaise, Dijon mustard, and chopped sweet dill pickle. You can use haddock, cod, pollock, tilapia, or other types of white-fleshed fish in this recipe; if the fillets are very thin, adjust the time accordingly as they won't take as long to cook. Serve the crispy corn flake baked fish with French fries, mac-n-cheese, or mashed potatoes; round out the meal with coleslaw, a tossed salad, or a green vegetable.
Cooking spray or butter, for greasing pan
1 to 1 1/4 pounds fish fillets
2 tablespoons unsalted butter, melted
2 tablespoons lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried dill, optional
2 cups corn flakes, crushed
Quick Tartar Sauce:
1/2 cup mayonnaise
2 tablespoons chopped sweet pickle, or capers
1/2 teaspoon Dijon mustard, or to taste
Gather the ingredients. Preheat the oven to 350 F and grease a 13 x 9-inch baking dish.
If the fish fillets are large, cut them into serving-size portions.
Combine the melted butter and lemon juice in a bowl large enough to hold a piece of fish; set aside.
In a small bowl or cup, mix the salt, pepper, and dill, if using.
Put the crushed cornflake crumbs in a wide, shallow bowl.
Dip each piece of fish in the butter and lemon mixture.
Sprinkle the salt and dill mixture over each side of the fish.
Coat with the corn flake crumbs.
Place the fillets in the prepared pan and bake until the fish flakes easily with a fork, 20 to 30 minutes, depending on the thickness of the fish fillets.
Meanwhile, make the tartar sauce: In a bowl, combine the mayonnaise, chopped pickle or capers, and mustard. Stir to blend. Taste and adjust the seasonings.
Serve the fish with the tartar sauce on the side, and enjoy.