Corn Crusted Red Fish
Serves: 5
Luisa Champlin
1 January 1970
Based on User reviews:
49
Spice
54
Sweetness
47
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.5 cups
Corn Kernel (fresh)1 tbsp
Red Bell Pepper (chopped)1 tbsp
Red Onion (chopped)1 tbsp
Cornstarch1 cup
All-Purpose Flour1 tbsp
Vegetable OilDirections:
1
Preheat an oven to 350 degrees F (175 degrees C)
2
Combine corn kernels, bell pepper, onion, and cornstarch in a bowl; set aside
3
Sprinkle the Creole seasoning over the red snapper
4
Dredge the fish in the flour, then dip them in the egg whites
5
Coat both sides of the fish by pressing the corn mixture into the egg whites
6
Heat the vegetable oil in an oven-safe skillet over medium-high eat
7
Arrange the fillets in the skillet and fry until golden, about 5 minutes on each side
8
Place the skillet in the preheated oven and continue cooking until the fish flakes easily with a fork, about 5 more minutes