This is likely one of the easiest meals I’ve ever made, but I was craving fish fry. Deep frying things, however, is not exactly the best for you. So I baked it! Tasty, crispy fish, and my house doesn’t smell like fish! Even better, using foil on the pan ensures that I don’t have any pan-scrubbing to do afterward! At the bottom is a recipe for the homemade tartar sauce you see in the picture. We hardly ever use tartar sauce, so it makes a lot more sense for me to make a small amount rather than buy it and keep it around forever. This recipe makes a perfect amount for two people, but feel free to adjust amounts for however many people you have. I wouldn’t recommend putting any more than 4 large filets per pan, though, and you may need to increase the bake time slightly. Always check to make sure the fish is cooked thoroughly! ALSO remember to check that your cornflake cereal is gluten free. Don’t just assume it is or you could end up sick.
Preheat oven to 425 degrees and line a cookie sheet with foil
1 c. crushed cornflakes (don’t make them TOO tiny), seasoned with Penzeys Muskego Ave seasoning and Smoked Spanish Style Paprika in a pie pan, spread out
2 eggs, beaten in a pie pan
2 swai fillets (large; rinsed and patted dry)
Coat the fish in egg, then in cornflakes. Put it on the pan, sprinkle some more of the seasonings on top (you can even spray a little olive oil on top for extra crispy-fried taste), and bake for 25 minutes. It’ll be crispy and fried-ish.
Bake up some french fries at the same time (be sure they’re gluten free!) and whip up some coleslaw for a good ole fish fry experience.
Need Tartar Sauce?
1/2 c. olive oil mayonnaise
3 Tbsp relish
1 Tbsp lemon juice
adjust to taste
You could even add pepper or a splash of hot sauce if you like it a little zesty.