Crispy oven-baked fish with a cornflake coating: Get the retro recipe

Crispy oven-baked fish with a cornflake coating retro recipe

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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. Get the 1960s recipe here.

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

Directions

1. Combine egg, water, Tabasco and salt; beat until blended.

2. Drain fish fillets, if necessary; then dip in egg mixture. Coat generously with Kellogg’s Corn Flake Crumbs. Place on foil-lined baking sheet. Drizzle with melted butter.

3. Bake in moderate oven (375 F.) 20 to 30 minutes, or until fish flakes easily when tested with a fork. Serve with cut lemon wedges.

Yield : 6 servings

Oven crusty fish with a cornflake coating Get the retro recipe 1967

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