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Baked Cod in a Cornmeal Crust


We love cod…but it is very expensive here in the Midwest.  Nevertheless, I always keep some on hand in the freezer.  "The Basics and More Cook Book” had this recipe for baked cod, and it made a nice crust, but not like a crisp, fried crust.  That said, it was faster and much less messy than frying.  Bake fish about 10 minutes per inch of thickness – ours was thicker than an inch, and 12 minutes was perfect.
                                Baked Cod
  3        Tablespoons  Butter
     ¼     Cup  Flour, All-purpose
     ¼     Cup  Cornmeal
     ¾     Teaspoon  Salt
     ¼     Teaspoon  Pepper
  1         Pound  Cod Fillet -- fresh or thawed

Melt butter in an 8 x 8" pan.  Combine flour, cornmeal, salt and pepper.  Dredge fish in flour mixture and place in pan.  Turn fish to coat with butter.
Bake at 450° for 8-10 minutes until fish flakes easily when tested with a fork.
4 Servings
2012 Cost:  $5.91 or $1.88 per serving
Per Serving: 230 Calories; 10g Fat (38.4% calories from fat); 22g Protein; 13g Carbohydrate; 1g Dietary Fiber; 72mg Cholesterol; 549mg Sodium.  Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Fat.

2 comments:

  1. I love fried fish and this looks really terrific. I now have fish on my radar screen for say maybe Sunday Dinner!! Thanks for as always another terrific post!!
    Do you make a tarter sauce or cocktail sauce or just serve with lemon wedges??

    ReplyDelete
    Replies
    1. We usually just use lemon wedges, although we like tartar sauce and cocktail sauce.

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