By posting our favorite meals each week I am finding that we have quite a few foods that all or most of us like. One such meal includes breaded fish as the main dish.
Joshua eats a gluten free diet and a few years ago asked me to make him “fish fingers”. I knew he meant something that resembled fish sticks. So, I wanted to come up with a way to make them that would take as few ingredients as possible. I decided to try just using cut up fish fillets and cornmeal.
Joshua loved them and I have been making breaded fish fairly regularly ever since. Now I don’t even cut up the fish anymore but leave the fillets whole. I generally serve the fish with homemade macaroni and cheese as well as a fruit and vegetable.
I fry the fish in a skillet, but have baked it in a baking dish drizzled with olive oil. I find that we like it better fried, but either way is good.
Ingredients
- Frozen Fish Fillets
- 1 Cup (or more) Cornmeal
- Bowl
- Oil
- Skillet
Instructions
- Thaw and rinse the fish in water.
- Cut the fish into pieces (for "fish sticks") or leave whole.
- Put cornmeal into a bowl.
- Coat the fish with the cornmeal.
- Heat oil in a skillet over medium heat.
- Fry fish until golden brown.
- Flip the fish and fry until golden brown on the other side.
- Place fish on a paper towel lined plate to drain excess oil.
Notes
I do not have a precise amount of oil needed, but you will need about 1/4 of an inch of oil in your skillet.
You can bake the fish instead of frying it by drizzling oil in a baking dish and coating the fish with it before baking.
