Ingredients:
- 3 cups crushed corn flakes
- 1 egg, slightly beaten
- 1/4 cup grated Parmesan cheese
- 1 tsp or more of kosher salt
- 1 tsp or more of Tony's Cajun seasoning
- 1 tsp lemon pepper
In a large zip lock bag, crush the cornflakes using a rolling pin or I just used my hands. You can also use a food processor but come on, it's more fun using your hands, helps with the stress :)
Okay, once you have it all crushed fine pour it into a cake pan with the cheese, mix, use another cake pan for the egg. This will be your "dipping" section.
Season your fish with salt, lemon pepper, and Cajun seasoning. Set aside.
Preheat your oven to 400. I used a large cookie sheet and then put a baking cooling rack on the cookie sheet and sprayed it with cooking spray. That way the fish gets crunchy on the bottom and top.
Ready to dip. Take your seasoned fish, dip it on both sides in the egg mixture, then into the cornflake/cheese mixture, then onto the cooling rack. Don't worry, some of the cornflakes will not stick. Once you have all the fish coated just put any of the excess cornflake mixture on top of the fish. I sprayed the top of the fish as well with the cooking spray.
Bake at 400 for 10 minutes. It will continue to cook after you pull it out of the oven. Let is set for about 5 minutes then serve.
I served this with baked fries and grilled nectarines drizzled with honey and topped with Gorgonzola cheese. The fries were on the bottom rack, fish on top rack of the oven.
Baked Fries:
- 2 large Yukon gold potatoes, cut up into thin fries
- 1 tbsp olive oil
- 1 tbsp Tony's, Cajun seasoning
- 1 tbsp kosher salt
Preheat oven to 400. Spray a large cookie sheet. In a large bowl, mix the olive oil, seasoning, and potatoes until well coated. Put the fries on the cookie sheet and bake for 10-15 minutes.
Turning once after 10 minutes.
