Crumb Coating for Fish Recipe

Crumb Coating for Fish Recipe
Crumb Coating for Fish Recipe photo by Taste of Home
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Crumb Coating for Fish Recipe

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Rosalie Mellott says she enjoys quick-and-easy recipes. "Being a farm wife, I don't have much time to prepare meals," she writes from Oakland, Maryland. "That's why I keep this mix for coating fish on hand."
Recommended: Fish Fry Recipes
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 5 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 5 min.

Ingredients

  • 1 cup crushed saltines (about 30 crackers)
  • 1 cup cornmeal
  • 2 tablespoon paprika
  • 5 teaspoons seafood seasoning
  • 2 teaspoons salt
  • 1 to 1-1/2 teaspoons pepper
  • ADDITIONAL INGREDIENT (for each batch):
  • 1 pound sole fillets

Directions

In a large resealable plastic bag, combine the first six ingredients. Store in a cool dry place for up to 6 months. Yield: 6 batches (2 cups total).
To prepare fish: Place 1/3 cup coating in a shallow bowl; coat both sides of the fillets. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 12-15 minutes or until fish flakes with a fork. Yield: 4 servings.
Originally published as Crumb Coating for Fish in Quick Cooking January/February 2003, p22

Nutritional Facts

1 each: 136 calories, 2g fat (0 saturated fat), 54mg cholesterol, 460mg sodium, 7g carbohydrate (0 sugars, 1g fiber), 22g protein.

  • 1 cup crushed saltines (about 30 crackers)
  • 1 cup cornmeal
  • 2 tablespoon paprika
  • 5 teaspoons seafood seasoning
  • 2 teaspoons salt
  • 1 to 1-1/2 teaspoons pepper
  • ADDITIONAL INGREDIENT (for each batch):
  • 1 pound sole fillets
  1. In a large resealable plastic bag, combine the first six ingredients. Store in a cool dry place for up to 6 months. Yield: 6 batches (2 cups total).
  2. To prepare fish: Place 1/3 cup coating in a shallow bowl; coat both sides of the fillets. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 12-15 minutes or until fish flakes with a fork. Yield: 4 servings.
Originally published as Crumb Coating for Fish in Quick Cooking January/February 2003, p22

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