Corn Crusted Red Fish

Corn Crusted Red Fish

2 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
Lake lady
Recipe by  Lake lady

“This makes a good presentation served on either salad greens or mashed potatoes but is also very tasty. When red fish is not available I've used grouper and even tilapia and orange roughy”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Combine corn kernels, bell pepper, onion, and cornstarch in a bowl; set aside.
  2. Sprinkle the Creole seasoning over the red snapper. Dredge the fish in the flour, then dip them in the egg whites. Coat both sides of the fish by pressing the corn mixture into the egg whites.
  3. Heat the vegetable oil in an oven-safe skillet over medium-high eat. Arrange the fillets in the skillet and fry until golden, about 5 minutes on each side. Place the skillet in the preheated oven and continue cooking until the fish flakes easily with a fork, about 5 more minutes.

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Reviews (2)

Rate This Recipe
hameneggs
6

hameneggs

I followed the recipe exactly and even the kiddos liked it! My husband is eager to try it with fresh pike or halibut. Next time we'll omit the Creole and just salt and pepper generously. By far...the caramalized corn flavor was what made this recipe a keeper!

mkstevens09
5

mkstevens09

The flavor of the batter was very good, but I would personally not recommend using Grouper. I used it and it had a stronger "fishy" taste than I anticipated. Next time I will use tilapia or try the red snapper.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 358 cal
  • 18%
  • Fat
  • 6.3 g
  • 10%
  • Carbs
  • 37.5 g
  • 12%
  • Protein
  • 37 g
  • 74%
  • Cholesterol
  • 52 mg
  • 17%
  • Sodium
  • 260 mg
  • 10%

Based on a 2,000 calorie diet

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Veracruz-Style Red Snapper

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Pan Seared Red Snapper