Breaded Orange Roughy Recipe

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Breaded Orange Roughy Recipe
Breaded Orange Roughy Recipe photo by Taste of Home
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Breaded Orange Roughy Recipe

Read Reviews
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Publisher Photo
"My family loves fish, so I serve it often," writes Joann Frazier Hensley of McGaheysville, Virginia. "Seasoned pepper really adds to the flavor of these tender fillets."
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 cup crushed cornflakes
  • 2 teaspoons seasoned pepper
  • 1/4 teaspoon salt
  • 4 egg whites
  • 1/4 cup water
  • 6 orange roughy fillets (4 ounces each)
  • 1/4 cup all-purpose flour

Directions

In a shallow dish, combine the cornflakes, seasoned pepper and salt. In another shallow dish, beat egg whites and water. In a third shallow bowl, add flour. Coat fish with flour; dip in egg white mixture, then roll in cornflake mixture.
Place on a baking sheet coated with cooking spray. Bake at 425° for 9-11 minutes or until fish flakes easily with a fork. Yield: 6 servings.
Originally published as Breaded Orange Roughy in Taste of Home June/July 2004, p20

Nutritional Facts

1 each: 158 calories, 1g fat (1g saturated fat), 23mg cholesterol, 400mg sodium, 16g carbohydrate (0 sugars, 1g fiber), 20g protein. Diabetic Exchanges: 3 very lean meat, 1 starch.

  • 1 cup crushed cornflakes
  • 2 teaspoons seasoned pepper
  • 1/4 teaspoon salt
  • 4 egg whites
  • 1/4 cup water
  • 6 orange roughy fillets (4 ounces each)
  • 1/4 cup all-purpose flour
  1. In a shallow dish, combine the cornflakes, seasoned pepper and salt. In another shallow dish, beat egg whites and water. In a third shallow bowl, add flour. Coat fish with flour; dip in egg white mixture, then roll in cornflake mixture.
  2. Place on a baking sheet coated with cooking spray. Bake at 425° for 9-11 minutes or until fish flakes easily with a fork. Yield: 6 servings.
Originally published as Breaded Orange Roughy in Taste of Home June/July 2004, p20

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Reviews forBreaded Orange Roughy

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pambern User ID: 3009639 79996
Reviewed Aug. 7, 2008

"This was very tasty--the seasoned pepper is a great addition--but I think next time I'll use dry breadcrumbs instead of the cornflake crumbs. The cornflakes made the crust a little tough. I used 4 6-oz. fillets, and increased the baking time about 7 minutes. I'll make this again."

MY REVIEW
mjcookie User ID: 2865200 137444
Reviewed Jun. 7, 2008

"Why egg whites and not the yolk?"

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