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Spicy Cornmeal Cod

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Spicy Cornmeal Cod
  • Prep 10 min
  • Total 22 min
  • Servings 6
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These golden fillets are coated with a cornmeal-herb mixture and baked to crispy perfection.
Updated May 16, 2005

Ingredients

  • 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
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 500°F.
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Cooking for only four? Make the entire recipe anyway, and save the extras for fish fillet sandwiches tomorrow.

Nutrition

240 Calories, 8 g Total Fat, 25 g Protein, 18 g Total Carbohydrate

Nutrition Facts

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