Sunday, 13 January 2013

Cornflake Crusted Coley

So a little while ago I made Southern Baked Chicken which was covered in cornflakes and baked and was delicious. I had a lonely coley fillet in the freezer and really fancied fish and chips last Sunday but I had no breadcrumbs but I did have a small packet of cornflakes and as cornflake crumb worked with chicken I could see no reason why it wouldn't work with fish and it works fantastically with fish! It's also a good gluten free alternative to breadcrumbing.

I also had a saga with the chips. I thought as it was the day before school term started again I would treat myself with some fish shop chips, so I duly put my fish in the oven and run out to get the chips to fins that both the fish and chip shops near me are closed! So I then tried the fried chicken shop but I waited ages and there was no-one to be seen serving. As a last resort I went to Tesco and bought Microwave chips! Totally rubbish! Horrible, not crispy and mushy, but what did I expect?! I really should have just stayed at home and served them with boiled potatoes! So although the fish was delicious the accompaniment wasn't!

Cornflake Crusted Coley
(Serves 4)

4 coley fillets, skinned
1 egg, beaten
100g cornflakes, crushed and bashed with a rolling pin
salt and pepper

Preheat oven to 180C.

Spread the broken up cornflakes on a plate. Dip the coley fillets in the beaten egg and then into the cornflakes, pressing them, down a bit to make sure they stick and then place on a baking sheet, either covered in greaseproof paper or oiled.

Put the fish in the oven and bake for 15 minutes, or until crumbs are crispy and the fish is opaque.

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