Oven-Fried Fish
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Mouth-Watering Oven-Fried Fish' — USDA MyPlate Kitchen, from 'Heart Healthy Home Cooking: African American Style' by the US Department of Health and Human Services, National Heart, Lung, and Blood Institute (public domain, federal). Converted to gluten-free: cornflakes specified as gluten-free cornflakes (regular cornflakes may contain barley malt flavoring) and the source's alternative of regular bread crumbs dropped; no other changes.
Fish fillets are wiped with lemon juice, dipped in a garlic and hot sauce milk mixture, coated in seasoned gluten-free cornflake crumbs, and cooked in a hot oven until crisp.
Why this complexity: cornflakes specified gluten-free to avoid malt flavoring; two-step dip and crumb coating.
Ingredients
- 2 pounds fish fillets
- 1 tablespoon fresh lemon juice
- 1/4 cup fat-free or 1% buttermilk (or skim milk)
- 2 drops hot sauce
- 1 teaspoon fresh garlic, minced
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1/2 cup gluten-free cornflakes, crumbled
- 1 tablespoon vegetable oil (for greasing the baking dish)
- 1 fresh lemon, cut in wedges
Method
- Preheat the oven to 475°F.
- Clean and rinse the fish. Wipe the fillets with the lemon juice and pat dry.
- Combine the buttermilk, hot sauce, and garlic in a shallow dish. Let the fillets sit briefly in the milk mixture.
- Combine the white pepper, salt, and onion powder with the cornflake crumbs and place on a plate.
- Remove the fillets from the milk and coat on both sides with the seasoned crumbs. Let stand briefly until the coating sticks to each side of the fish.
- Place the fillets in the greased baking dish and cook until the coating is crisp and the fish flakes easily with a fork.
- Serve with the lemon wedges.
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Testimony
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