Tuesday, 30 July 2013

Cornflake Crumbed Plaice

This is a really easy and quick way to get breaded crunchy fish. The cornflakes give a different texture to breadcrumbs and also an extra crunch. I served it with new potatoes from the garden, mange tout, beans and tartare sauce.

Cornflake Crumbed Plaice (from Fish is the Dish)
(Serves 1)

1 plaice fillet, skinned and boned
salt and pepper
2 tbsp oil
50g cornflakes, crushed into small crumbs

Pre-heat oven to 180C.

Take a large oven proof baking tray, and drizzle the oil over it. Put the plaice fillets on the baking tray and turn them over to coat in the oil. Season the plaice fillets with salt and pepper, turning over to season both sides.

Sprinkle the crushed cornflakes over the plaice fillets, turning them over to coat both sides.

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

1 comment:

  1. My mother always used cornflakes.... I never think of it. Great idea!