I don’t have a lot of fish recipes on this blog because, frankly, I didn’t really cook fish until about a year ago or so: Canned tuna and salmon were pretty much the extent of my fish-cooking repertoire. Also, since I didn’t really grow up eating a lot of fish, I hadn’t really developed a taste for it and honestly knew nothing about it.
But for the past year or more, I’ve been slowly learning more and more about fish and how to prepare it, and I’ve realized it’s a busy mama’s secret weapon for quick and easy – but healthy – meals. Fish fillets cook up so quickly no matter which method you choose and offer a lot of great nutritional benefits to boot. Currently, we eat fish once a week, and I’ve enjoyed trying many different recipes and experimenting with different cooking methods.
Typically, I buy the individually quick frozen wild-caught fish fillets because they are the most reasonably priced. I can typically get them for around $4 a pound, and many types of fish are available in this manner (tilapia, cod, whiting and perch, to name a few).
This particular recipe is one of my early experiments, and one that turned out perfectly. It was so simple and so yummy; my kind of recipe! I recommend using stone-ground non-GMO cornmeal for optimum nutrition.
Recipe: Cornmeal Crusted Fish Fingers
If the fillets are large, cut them into pieces about 1 1/2″ wide.
Pour the milk into a shallow bowl. Stir together the cornmeal and Old Bay in another shallow bowl. Heat the olive oil in a heavy pan (like cast iron) over medium heat on the stovetop.
Dip the fish fillets into the milk and then into the cornmeal.
Pan-fry the fillets in the pan over medium heat until the crust is lightly browned and crisped, about 5 minutes on each side (the timing varies with the thickness of the fillets; make sure your fish reaches 140F internally).