Last week I decided to delve further into the Better Homes and Garden New Cook Book. So, you'll be getting a plethora of recipes from there (at least the ones we liked!). This breading for fish was a yummy addition to the cod. It was not too much spice, but enough to give it some flavor. You can find this recipe on pg. 242 of the cook book.
What You'll Need:
1 lb. fresh or frozen skinless cod, orange roughy, or catfish fillets, about 1/2 inch. thick
1/4 c. milk
1/4 c. all-purpose flour
1/3 c. fine dry bread crumbs (we used Italian flavored)
1/4 c. grated Parmesan cheese
1/2 tsp. dried dillweed
1/8 tsp. pepper
2 Tb. margarine or butter, melted
What To Do:
1. Thaw fish, rinse, and pat dry. Cut into 4 serving size pieces. Put milk in dish, put flour in separate dish, and in a third dish combine bread crumbs, cheese, dillweed, and pepper. Toss the bread crumb mixture with the melted butter.
2. Dip each piece of fish in the milk, then in the flour, then in the milk again, and, finally, in the crumb mixture (to coat all sides). Place fish on a greased baking sheet, and bake the fish, uncovered, in a 450* oven for 6-9 minutes (or until the fish flakes with a fork.).
Makes 4 servings, and per serving: 232 cals; 9g. fat; 13g. carbs.
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