Corn Crusted Yogurt Fish
Crispy, golden, and brimming with vibrant flavors, Corn Crusted Yogurt Fish is a standout dish that brings a delightful twist to your weeknight dinner lineup. This quick and easy recipe features tender white fish fillets marinated in a tangy blend of Greek yogurt, lemon juice, and aromatic spices like cumin and paprika, ensuring each bite is infused with rich, zesty goodness. Coated in a crunchy cornmeal-Parmesan crust and pan-fried to perfection, the fish boasts a satisfying texture and irresistible flavor. Ready in just 30 minutes, this dish is perfect for busy nights or casual entertaining. Garnished with fresh parsley and served alongside bright lemon wedges, it's a wholesome, crowd-pleasing meal that's as stunning on the plate as it is on the palate. Keywords: crunchy corn crust, yogurt marinated fish, easy fish recipes, quick dinner ideas, pan-fried fish recipes.
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Recipe Information
Ingredients
- 4 pieces White fish fillets (e.g., cod, tilapia, or halibut)
- 1 cup Greek yogurt
- 2 tablespoons Lemon juice
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Cornmeal
- 0.25 cup Parmesan cheese, grated
- 3 tablespoons Vegetable oil
- 2 tablespoons Fresh parsley, chopped
- 4 pieces Lemon wedges (for serving)
Instructions
In a medium bowl, combine Greek yogurt, lemon juice, minced garlic, ground cumin, paprika, salt, and black pepper. Mix well to create a marinade.
Pat the fish fillets dry with paper towels, then place them in the yogurt marinade. Cover and refrigerate for 15 minutes to allow the flavors to infuse.
In a separate shallow dish, combine cornmeal and grated Parmesan cheese. Mix thoroughly.
Remove the fish fillets from the marinade, allowing any excess yogurt to drip off. Dredge each fillet in the cornmeal mixture, pressing gently to ensure an even coating.
Heat vegetable oil in a large non-stick skillet over medium heat. Once the oil is hot, add the coated fish fillets to the pan.
Cook each fillet for 3-4 minutes on each side, or until the crust is golden brown and the fish is cooked through. The fish should flake easily with a fork when done.
Transfer the cooked fillets to a plate lined with paper towels to drain any excess oil.
Garnish the fish with chopped fresh parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
1730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 3047 mg | 132% | |
| Total Carbohydrate | 181.9 g | 66% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 11.8 g | ||
| Protein | 120.4 g | 241% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 572 mg | 44% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2117 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
