Fast & Easy Dinner: Cornflake-Crusted Snapper

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.

Cornflake-Crusted Snapper

Cornflake-Crusted Snapper


  1. 4 (6-ounce) snapper or other firm white fish fillets
  2. 1/2 teaspoon ground red pepper flakes
  3. 1/4 teaspoon cumin
  4. 1 1/2 teaspoon paprika
  5. 1/2 teaspoon salt
  6. 1/8 teaspoon freshly ground black pepper
  7. 1/3 cup all-purpose flour
  8. 1 large egg white
  9. 3/4 cup crushed cornflakes
  10. Vegetable cooking spray
  11. 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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