Crispy cod with malt vinegar
Uncooked Pacific cod
1½ pound(s), skinless, cut into 6 equal fillets
1 tsp, such as Old Bay
1 large egg(s)
2 cup(s), crushed to a coarse crumb
- Preheat oven to 425°F. Place a wire rack over a baking sheet; lightly coat rack with cooking spray.
- Pat fillets dry; season with salt and pepper. Combine flour and seafood seasoning in a shallow bowl. Beat egg in a second shallow bowl. Place crushed cornflakes in a third shallow bowl.
- Dredge each piece fish in flour; shake off excess. Next, dip in egg and then dredge in cornflakes; turn to coat. Place on prepared pan; repeat with remaining ingredients. Bake until fish is firm and flakes easily with a fork, 15-18 minutes. Serve drizzled with malt vinegar.
- Serving size: 1 fish fillet and 1 tsp vinegar