Crushed cornflakes lend a delicious crunch to this so-simple fish dish.
- 1 1/2 pound(s) uncooked Pacific cod, skinless, cut into 6 equal fillets
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3 Tbsp white all-purpose flour
- 1 tsp seafood seasoning, such as Old Bay
- 1 large egg(s)
- 2 cup(s) corn flakes, crushed to a coarse crumb
- 2 Tbsp malt vinegar
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