Parmesan Cornflaked Fish
Elevate your weeknight dinners with this crispy and flavorful Parmesan Cornflaked Fish, a recipe that combines the crunch of golden baked cornflakes with the richness of Parmesan cheese. Perfectly seasoned with garlic powder, paprika, and a touch of black pepper, each fish fillet is coated in a trifecta of seasoned flour, a creamy egg wash, and the irresistible cornflake-Parmesan blend before being baked to perfection. The result? A light, flaky fish encased in a crunchy, cheesy crust that’s irresistibly satisfying. This quick and easy family-friendly recipe is ready in just 35 minutes and pairs beautifully with a squeeze of fresh lemon for a bright finishing touch. Ideal for those looking for healthier alternatives to fried fish, this dish is baked, not fried, ensuring both bold flavor and wholesome goodness. Whether you’re a fan of cod, tilapia, or haddock, this Parmesan Cornflaked Fish recipe is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces Fish fillets (cod, tilapia, or haddock)
- 2 cups Cornflakes
- 0.5 cups Parmesan cheese, grated
- 0.5 cups All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Olive oil or cooking spray
- 4 slices Lemon wedges (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil or cooking spray.
Place the cornflakes in a large resealable plastic bag and crush them into small crumbs using a rolling pin, or pulse them in a food processor. Transfer the crumbs to a shallow dish.
In a separate shallow dish, mix the grated Parmesan cheese with the crushed cornflakes.
In a third shallow dish, combine the flour, garlic powder, paprika, salt, and black pepper.
In a fourth shallow dish, whisk together the eggs and milk to create an egg wash.
Pat the fish fillets dry with paper towels. Dredge each fillet first in the flour mixture, then dip it into the egg wash, and finally press it into the Parmesan-cornflake mixture, ensuring it is evenly coated.
Place the coated fish fillets on the prepared baking sheet, leaving space between each piece.
Lightly drizzle the fillets with olive oil or spray them with cooking spray to help achieve a golden crust.
Bake the fish in the preheated oven for 18–20 minutes or until the crust is golden brown and the fish flakes easily with a fork.
Serve immediately with lemon wedges on the side for a burst of freshness, if desired.
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 943 mg | 41% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.8 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 10.1 mcg | 51% | |
| Calcium | 175 mg | 13% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 597 mg | 13% | |
*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.
