Kathryn'S Almost Fried Fish
Kathryn's Almost Fried Fish offers a flavorful twist on traditional fried fish with a crispy cornmeal coating and savory spices. Perfect for a quick, satisfying meal, it pairs well with simple sides and appeals to seafood lovers seeking a lightly baked, delicious dish.
Ingredients
Instructions
- Dip the fish in vinegar or soak if time permits.
- Mix together cornmeal, paprika, garlic salt, salt, and pepper.
- Coat the fish with the cornmeal mixture after soaking in vinegar.
- Place the coated fish in a baking dish.
- Sprinkle the remaining cornmeal mixture on top of the fish.
- Pour melted margarine over the top.
- Bake at 450°F (232°C) for 30 minutes without turning.
Tips & Substitutions
For a crunchier texture, consider adding a bit of panko breadcrumbs to the cornmeal mixture. If you're out of diet margarine, olive oil or melted butter can be used as substitutes. Soaking the fish in vinegar not only enhances the flavor but also helps to tenderize it. If using thicker fish fillets, adjust the baking time to ensure they cook through.
Serving Suggestions
Serve the fish hot from the oven with a squeeze of fresh lemon juice for added brightness. It pairs beautifully with a side of coleslaw or a light salad. For a complete meal, consider serving with seasoned rice or roasted vegetables. This dish also complements well with tartar sauce or a spicy remoulade.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through, ensuring it stays crispy. Avoid microwaving, as this may make the coating soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Kathryn'S Almost Fried Fish contains roughly 281 calories, with 4g protein, 56g carbohydrates, and 1g fat. It is an excellent source of vitamin A (29% of the Daily Value) and iron (20% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1440mg per serving (63% 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 for this recipe?
Yes, you can use frozen fish, but make sure to thaw it completely before marinating and coating. This ensures an even cook and better flavor absorption. Pat the fish dry after thawing to help the coating adhere better.
Is this recipe suitable for a low-carb diet?
This recipe uses cornmeal, which does contain carbohydrates. For a lower-carb option, consider substituting the cornmeal with crushed pork rinds or almond flour. This will maintain a crispy texture without the added carbs.
What type of fish works best for this recipe?
White fish such as cod, haddock, or tilapia are excellent choices for this recipe due to their mild flavor and flaky texture. However, you can also use heartier fish like salmon for a richer taste, providing a delightful contrast to the cornmeal coating.
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).