Total Time
8hrs 45mins
Prep 15 mins
Cook 8 hrs 30 mins

This is a healthful way to eat fried fish, when you don't want a big greasy piece of meat. The yogurt gives it a great rich flavor.

Ingredients Nutrition

  • 12 ounces alaskan pollock fillets (2 @ 6 oz each)
  • 8 ounces plain low-fat yogurt
  • 1 12 teaspoons mustard
  • 14 teaspoon salt
  • 18 teaspoon pepper
  • 34 tablespoon fresh thyme, chopped
  • 1 cup Italian seasoned breadcrumbs
  • 14 cup corn flakes, crushed
  • olive oil (to drizzle on fillets)

Directions

  1. Mix together yogurt, mustard, salt, pepper, and thyme.
  2. Place each fillet in mixture to coat, place coated fillets in a resealable plastic bag. Pour remaining marinade in bags. Place bags in refrigerator for 8 hours or overnight.
  3. Preheat oven to 400 degrees.
  4. Mix together breadcrumbs and crushed cornflakes.
  5. Remove fillets from bag & drain excess marinade. Dredge in in breadcrumb mixture until coated.
  6. Place on cookie sheet. Drizzle with oil.
  7. Cook 15-20 minutes until golden brown. Watch carefully to prevent burning of crust.
  8. Serve plain, with tartar sauce, or with ketchup.

Reviews

(1)
Most Helpful

So good!!! I didn't have the time to marinate the fish so i just dredged and coated with breading and baked. It still turned out so flavorful. I will definitely be using this recipe again. Thank you!

ktstillman July 22, 2010

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