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
