Corn Breaded Fish Bake
A flavorful baked fish dish with a crispy cornmeal crust, melted Cheddar, and spicy green chilies, perfect for family dinners or casual gatherings with a zesty salsa topping.
Ingredients
- 1 lb. skinless cod, pollack or whitefish fillets ⓘ
- 1 1/2 c. yellow cornmeal ⓘ
- 3/4 tsp. baking soda ⓘ
- 3/4 tsp. salt ⓘ
- 1 1/4 c. shredded Cheddar cheese ⓘ
- 1 (4 oz.) can diced green chili peppers ⓘ
- 2 eggs ⓘ
- 1 c. buttermilk
- 1/4 c. cooking oil ⓘ
- dash of bottled hot pepper sauce ⓘ
- paprika ⓘ
- Green Chili Salsa ⓘ
Instructions
- If necessary, cut the fish 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, baking soda, and salt.
- Stir in 1 cup of the shredded Cheddar cheese and the drained diced green chili peppers.
- In another mixing bowl, combine the eggs, buttermilk, cooking oil, and hot pepper sauce.
- Beat the egg mixture with a rotary beater until well combined.
- Add the egg mixture to the cornmeal mixture and stir until smooth.
- Spread half of the batter in a greased 9 x 9 x 2-inch baking pan.
- Place the fish fillets in rows on top of the batter.
- Spread the remaining batter over the fish and sprinkle with paprika.
- Bake in a 450°F oven for about 20 minutes or until a toothpick inserted in the center comes out clean.
- Sprinkle with the remaining cheese and bake for an additional 1 to 2 minutes until melted.
- Cut into squares and top with warm Green Chili Salsa before serving.
Tips & Substitutions
For a crispier texture, consider using panko breadcrumbs mixed with the cornmeal. If you want to add more flavor, try incorporating spices like cumin or garlic powder into the batter. For a spicier kick, opt for a hotter variety of green chili peppers. You can substitute the fish with other seafood like tilapia or even shrimp for a twist on this dish.
Serving Suggestions
Serve the Corn Breaded Fish Bake with a side of fresh salad or steamed vegetables to balance the rich flavors. A dollop of sour cream or a squeeze of lime can enhance the dish. It pairs beautifully with Green Chili Salsa or even a simple tartar sauce. For a complete meal, consider serving it alongside Meat And Macaroni Salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 10-15 minutes, or until heated through, to maintain the crispiness of the cornmeal topping. Alternatively, you can microwave individual portions for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Breaded Fish Bake contains roughly 417 calories, with 7g protein, 48g carbohydrates, and 23g fat. It is an excellent source of vitamin C (52% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1624mg per serving (71% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish fillets for this recipe?
Yes, you can use frozen fish fillets. Just make sure to thaw them completely and pat them dry before cutting and using in the recipe. This will help the batter adhere better and ensure even cooking.
What can I substitute for buttermilk?
If you don't have buttermilk on hand, you can create a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes, and it will be ready to use in place of buttermilk.
Can I make this dish ahead of time?
Yes, you can prepare the batter and cut the fish ahead of time. Assemble the dish and store it in the refrigerator for up to 24 hours before baking. Just be sure to let it sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).