Corn Breaded Fish Bake
Corn Breaded Fish Bake is an moderately easy dinner. Made with 1 lb. skinless cod, pollack or whitefish fillets, 1 1/2 c. yellow cornmeal, 3/4 tsp. baking soda, 3/4 tsp. salt and 1 1/4 c. shredded cheddar cheese (5 oz.), this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
If necessary, cut fillets to about 1/2-inch thickness.
Then cut into about 4 x 1-inch strips.
Cover and refrigerate until needed.
In a large mixing bowl stir together the cornmeal, soda and salt.
Stir in 1 cup of the cheese and the chili peppers.
In another mixing bowl, combine eggs, buttermilk, oil and hot pepper sauce.
Beat egg mixture with a rotary beater until well combined, then add it to the cornmeal mixture.
Stir until mixture is smooth.
Spread half of the batter in a greased 9 x 9 x 2-inch baking pan.
Place fish in rows on top of batter.
Then spread remaining batter over fish and sprinkle with paprika.
Bake in a 450Β° oven about 20 minutes or until a toothpick inserted in cornbread center comes out clean.
Sprinkle with remaining cheese; bake for 1 to 2 minutes more or until melted.
To serve, cut into squares and top with warm Green Chili Salsa.
Yield
6 servings.
π· Perfect Pairings
Complete your meal with these
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