Corn Flake Crusted Fish Recipe
No Shortening! No Frying! No Turning!
Corn-Crisped Fish (Just dip, roll and bake)
Made with Kellogg’s Corn Flake Crumbs
Happiest thing that ever happened to your favorite fillet. Corn-Crisped Fish!
A golden, crusty, flaky idea for Lent. All the goodness of fried foods, but none of the bother. No shortening, no frying, no turning, no watching-and no pan to wash later. Better food never came to your table-so easily. Clip the recipe and prepare it soon.
Corn-Crisped Fish
Heat oven to moderate temperature (375 degrees F.).
Have ready 1-1 1/2 pounds fish, cut in serving pieces.
Dip pieces in 1/2 cup Pet Evaporated Milk (thin milk just don’t do).
Roll in mixture of 1 cup Kellogg’s Corn Flake Crumbs; 1 teaspoon Accent; 1 teaspoon salt; 1/4 teaspoon pepper.
Place fish in shallow baking pan lined with Heavy Duty Reynold’s Wrap. Do not crowd. If less crisp crust is desired, lay a piece of Reynolds Wrap lightly over fish.
Bake in moderately hot oven (375 degrees F.) about 20 minutes or longer, depending on thickness of fish. Serve with lemon slices or tartar sauce. 4 or more servings.
