Corn Crusted Yogurt Fish

"I swore I wouldn't post a recipe that I hadn't made, but the San Diego Zaarites are hassling me because I don't have anything posted, so... let me know how it works out and I'll update this once I've made it! PREP TIME INCLUDES 15 MIN SIT TIME! This recipe is from the Dannon company, but seems healthy and easy to prepare. (If you can figure a way to bake rather that fry it, please z-mail me!)"
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Color Guard Mom photo by Color Guard Mom
Ready In:
28mins
Ingredients:
5
Serves:
4
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ingredients

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directions

  • Combine yogurt and hot sauce.
  • Add fish fillets to marinate for 15 minutes.
  • Drain fish and coat with cornmeal.
  • Use oil to pan fry fish 3-4 minutes on each side.
  • Serve with lemon and/or tartar sauce.

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Reviews

  1. We loved this simple easy recipe. I used Denzel's Kamakazi hot sauce (it is hot), mixed it with 2% yogurt and painted it on the fish. Then I immediately put on the cormeal. I left the coated fish in the fridge for 3 hours. The flavor came through and I had no problen with the cornmeal flaking off. Will definately make this recipe again, Served with both lemon & Tatare sauce Thanks Tia Mouse for a winner
     
  2. This was great! I doubled the hot sauce (used regular Tabasco,) but added red pepper, garlic powder, crushed rosemary, and black pepper to the corn meal. Pan-fried it in an olive oil/balsamic vinegar mix with a dash of butter. Scrumptious and crisp with lemon squeezed over the top.
     
  3. This was delicious, and very easy. I baked it on 500, turning halfway through. It came out nice and crunchy. Changes I'll make for next time: I'll at least double the hot sauce, and I'll use a lot less yogurt and paint on because it seemed a bit wasteful to throw it all out. But this was great, and I never would have thought of it, so thanks for posting!
     
  4. Outstanding, certainly! Did everything as described, except for the frying. I used a baking sheet lined with parchment paper and baked my fillets at 450 F for about 16 minutes. They did not brown at all, and I was leery about using the broiler with the parchment paper. I wonder if using a sprayed, foil-lined baking sheet would be better - you could broil them for just a minute or so at the end to brown them a bit. My DH, who does not care for fish very much said "I'd eat that again", which in itself is a compliment. I was impressed with the marinade and the cornmeal coating! I am not a huge fan of cornmeal, but it certainly suited the halibut fillets to a "T". Simple recipe and easy to put together. I served DH's with fries, beet and dill pickles and mine with a side of bread and celery dressing. Mmmm, good. Thanks for a keeper!
     
  5. Finally got to write my review for this worthy recipe. Right up front let me say that I am not a fish lover, but do have it fresh at least once a week. I followed the recipe as written using tilapia fillets. Very tasty but I felt it needed some salt. Next time I will add salt to the cornmeal. AND.... next time I will try to bake it!
     
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Tweaks

  1. I made this tonight for DH and myself. I'm on Weigh Watchers and wanted an easy, lo-cal recipe for white fish. Used sour cream instead of yogurt since that's what I had in the house, and used 1 teaspoon Slap Your Mama cajun seasoning instead of tabsco. Tasted great. Really easy to make. Had it with a side of sliced cucumbers which was a nice pairing of the hot and cool. Definitely will use this recipe again.
     

RECIPE SUBMITTED BY

My DH and I live in Horseshoe Bay TX and we love to cook. (Sadly at times, we also love to eat!)
 
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