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Cornflake Coated Crispy Haddock
Cornflake Coated Crispy Haddock is simply haddock fillets that are dipped in seasoned Russian salad dressing and then rolled in crushed cornflakes cereal. Drizzling the coated fillets with melted butter before baking makes this haddock wonderfully delicious! If you aren’t a fan of haddock or fish in general, you can substitute boneless, skinless chicken breasts. This recipe turns out fantastic every time we make it.
We like to serve crispy haddock with a side of coleslaw and homemade baked beans. In my house we can’t eat a piece of fish, no matter which way we prepare it, without a side of coleslaw and baked beans. Right before serving, you can squeeze fresh lemon juice over your crispy haddock and then serve with tarter sauce. Nothing fancy here, just a good old fashioned fish dinner.
- 2 large eggs, lightly beaten
- 4 tablespoons water
- 1 cup Russian salad dressing
- 2 tablespoons seafood seasoning
- 5 cups cornflakes cereal, 2 cups crushed
- 1/3 cup finely chopped pecans, optional
- 3 11 x 3 x 1-inch squares haddock fillets, cut in half, thawed if frozen
- 1 stick butter, melted
- 2 lemons
Preheat oven to 350º
In a shallow dish stir together eggs, water, salad dressing, and seafood seasoning.
Place crushed cornflakes and chopped pecans in another shallow dish.
Dip fish fillets in egg mixture, then dredge in crushed cornflakes, coat well.
Place coated fillets in a 13 x 9 in baking dish.
Drizzle with melted butter, squeeze lemon juice over all.
Cover dish with tin foil. Bake for 30 to 35 minutes. Remove foil.
Bake for an additional 15 to 20 minutes or until cereal is golden brown and fish flakes easily with a fork.
Shrimp Egg Rolls with Sweet Sour Sauce is a great recipe for egg rolls. Served with a homemade sweet-sour sauce, even better!