A crunchy coating on soft and flaky fish always takes me back to my childhood and those frozen boxes of fish sticks. That's why a recipe for fresh baked cornflake-crusted snapper seemed like the perfect way to re-create the nostalgic dish with a little more adult flair.
Set up stations for the flour, egg white, and cornflakes, and your family will be sitting down for dinner in about a half hour. To keep the meal healthy, I served it with a simple side salad. However, if you're in the mood for a nutritious variation on fish and chips, why not offer it with oven-baked sweet potatoes?
Pull out the box of cereal at dinner to get started on this easy seafood dish.
4 (6-ounce) snapper or other firm white fish fillets Serves 4.
1/2 teaspoon ground red pepper flakes
1/4 teaspoon cumin
1 1/2 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup all-purpose flour
1 large egg white
3/4 cup crushed cornflakes
Vegetable cooking spray
1 lemon, cut into wedges
4 (6-ounce) snapper or other firm white fish fillets