Crispy oven-baked fish with a cornflake coating (1967)
Instead of plain bread crumbs, try baking some “oven crusty fish” with a cornflake coating! Kellogg’s corn flake crumbs create a crunchy crust, which is made more bright with Tabasco pepper sauce.
A SIMILAR RECIPE: Corn-crisped chicken recipe (1966)
Crispy oven-baked fish
This retro dinner recipe from the 1960s was originally called "Oven crusty fish."
Ingredients
- 1 egg
- 1 tablespoon water
- 3/4 teaspoon Tabasco brand pepper sauce
- 1/2 teaspoon salt
- 1-1/2 pounds fish fillets, fresh or thawed frozen (flounder, cod, haddock, etc.)
- 1 cup Kellogg's Corn Flake Crumbs
- 2 tablespoons melted butter or vegetable oil
- lemon wedges
- finely chopped parsley
Instructions
- Combine egg, water, Tabasco and salt; beat until blended.
- Drain fish fillets, if necessary; then dip in egg mixture.
- Coat generously with corn flake crumbs.
- Place on foil-lined baking sheet. Drizzle with melted butter.
- Bake in moderate oven (375 F) 20 to 30 minutes, or until fish flakes easily when tested with a fork.
- Sprinkle with chopped parsley and serve with cut lemon wedges.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 288Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 183mgSodium: 533mgCarbohydrates: 14gFiber: 1gSugar: 2gProtein: 38g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
