Crispy Cod with Malt Vinegar
- Total Time
- 0:33
- Prep
- 0:15
- Cook
- 0:18
- Serves
- 6
- Difficulty
- Easy
Crushed cornflakes lend a delicious crunch to this so-simple fish dish.
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uncooked Pacific cod1 ½ pound(s), skinless, cut into 6 equal fillets
-
kosher salt1 tsp
-
black pepper½ tsp
-
white all-purpose flour3 Tbsp
-
seafood seasoning1 tsp, such as Old Bay
-
egg(s)1 large
-
corn flakes2 cup(s), crushed to a coarse crumb
-
malt vinegar2 Tbsp
- 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