Flax and Cornmeal-Coated Perch |  |
Ingredients
| 1/3 | cup
malt vinegar
| | 1 | tbsp.
finely chopped chives
| | 3/4 | cup
yellow cornmeal
| | 1/3 | cup
flax meal
| | 1/4 | cup
semolina flour
| | 1/2 | tsp.
onion salt
| | 1/2 | tsp.
garlic pepper seasoning
| | 1 1/2 | lb.
perch fillets
| | 1/2 | red bell pepper, cut in thin strips (optional)
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Directions
 | Preheat oven to 400°F. In small bowl, blend vinegar and chives. Cover and set aside. In large resealable plastic bag, combine cornmeal, flax meal, semolina flour, onion salt and garlic pepper; seal and mix well. Rinse perch and pat dry with paper towels. |  | Place fish in cornmeal mixture and toss to coat fish. Place fillets on nonstick baking sheet. Spray tops of fillets with nonstick cooking spray. Bake 8 to 10 minutes or until fish flakes easily with fork. Serve fish drizzled with malt vinegar sauce and garnish with red bell pepper, if desired. |
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