Spicy Cornmeal Cod

Spicy Cornmeal Cod

These golden fillets are coated with a cornmeal-herb mixture and baked to crispy perfection.

Prep Time

10

Minutes

Total Time

22

Minutes

Makes

6

servings

1 1/2
pounds cod, perch or other medium-firm fish fillets, about 1/2 inch thick
3/4
cup cornmeal
1/4
cup Gold Medal® all-purpose flour
1/2
teaspoon salt
1/2
teaspoon garlic powder
1/2
teaspoon dried oregano leaves
1/2
teaspoon ground red pepper (cayenne)
1/2
teaspoon pepper
2
eggs
3
tablespoons butter or margarine, melted
  1. Heat oven to 500ºF.
  2. Cut fish fillet into 4x2-inch pieces. Mix remaining ingredients except eggs and butter. Dip fish into eggs, then coat with cornmeal mixture.
  3. Place fish on ungreased cookie sheet. Drizzle butter over fish. Bake 10 to 12 minutes, turning fish once, until golden brown.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Make it a fish 'n chips night! Pick up a bag of frozen curly fries and carton of dill dip from the dairy case. The dip makes a great change of pace from tarter sauce.
Planned-Overs
Cooking for only four? Make the entire recipe anyway, and save the extras for fish fillet sandwiches tomorrow.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 240
    • (Calories from Fat 70 ),
  • Total Fat 8 g
    • (Saturated Fat 4 g,),
  • Cholesterol 135 mg;
  • Sodium 360 mg;
  • Total Carbohydrate 18 g
    • (Dietary Fiber 1 g,
  • Protein 25 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 3 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.