My daughter was asking for me to make fish and chips. So I was searching for a recipe that would fit the bill.
I thought this recipe would be a nice alternative to a fried fish. Something baked but still crispy.
Well, that’s what I thought at least. Unfortunately, crispy baked fish is not what this recipe produces.
The use of cornflakes is an interesting choice. My daughter said that I ruined a nice piece of fish with some cereal.
I can’t really say the fish was ruined, but it certainly was not enhanced by the cornflakes.
And they were not crispy. In reality, the flakes were quite soggy on the bottom.
I guess the ultimate lesson is that if you want fish and chips, just fry the fish.
CRISP COATED FISH FILLETS
1 Cup Finely Crushed Cornflake Crumbs
1 Teaspoon Monosodium Glutamate
1 Teaspoon Salt
1/8 Teaspoon Pepper
1 1/2 Pounds Haddock, Flounder or Sole Fillets
1/2 Cup Evaporated Milk
Heat oven to 375 degrees. Combine crumbs, monosodium glutamate, salt, and pepper. Dip fish fillets first in evaporated milk, then in crumb mixture. Turn to coat both sides. Arrange in a foil lined shallow baking pan. Bake 20 minutes.
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