Recipe by Mims & Squims
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.
Top Review by ktstillman
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!
- 12 ounces alaskan pollock fillets (2 @ 6 oz each)
- 8 ounces plain low-fat yogurt
- 1 1⁄2 teaspoons mustard
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 3⁄4 tablespoon fresh thyme, chopped
- 1 cup Italian seasoned breadcrumbs
- 1⁄4 cup corn flakes, crushed
- olive oil (to drizzle on fillets)
Directions See How It's Made
- Mix together yogurt, mustard, salt, pepper, and thyme.
- 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.
- Preheat oven to 400 degrees.
- Mix together breadcrumbs and crushed cornflakes.
- Remove fillets from bag & drain excess marinade. Dredge in in breadcrumb mixture until coated.
- Place on cookie sheet. Drizzle with oil.
- Cook 15-20 minutes until golden brown. Watch carefully to prevent burning of crust.
- Serve plain, with tartar sauce, or with ketchup.