Spicy Cornmeal Cod

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

  • Prep Time 10 min
  • Total Time 22 min
  • Servings 6

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.

Expert Tips

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.

Cooking for only four? Make the entire recipe anyway, and save the extras for fish fillet sandwiches tomorrow.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
(
Calories from Fat
70 ),
% Daily Value
Total Fat
8 g
8 %
(Saturated Fat
4 g,
4 %
),
Cholesterol
135 mg
135 %;
Sodium
360 mg
360 %;
Total Carbohydrate
18 g
18 %
(Dietary Fiber
1 g
1 %
),
Protein
25 g
25 %
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
2%;
Iron
8%;
Exchanges:
1 Starch; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.