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Cornflake-Crusted Snapper

Cornflake-Crusted Snapper

Adapted from Coastal Living

Cornflake-Crusted Snapper


  1. 4 (6-ounce) snapper or other firm white fish fillets
    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


  1. Preheat oven to 425°F. Spray a large baking pan with cooking spray or line with nonstick aluminum foil. Spray a rack with cooking spray.
  2. Sprinkle fish with red pepper, paprika, cumin, salt, and 1/8 teaspoon black pepper.
  3. Place flour in a shallow dish. Whisk egg white and 1 tablespoon water in a medium bowl. Place cornflake crumbs in a shallow dish. Dredge fish in flour, shake off excess, and dip in egg white mixture. Dredge in cornflakes, coating completely.
  4. Place the prepared wire rack coated with cooking spray inside the large baking pan. Arrange fish in a single layer on rack; coat top of fish lightly with cooking spray, and bake 12 to 15 minutes or until crisp and browned. Serve with side salad and lemon wedges.

Serves 4.

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