Bayou Baked Fish & Crisp Baked Fis..

Cooking Instructions

Preheat oven to 425 degrees F. Lightly spray a baking sheet with cooking spray.

Place the cornflakes in a sealable plastic bag. Squeeze out excess air and seal. Crush the cornflakes fine with a rolling pin and transfer to a pie pan. Rinse the fish under cold water and pat dry. With tweezers, remove any bones. Season the fish for the grown-ups with salt and pepper. Season the children's portions with salt. Cut the children's portions into nuggets or strips, if desired.

Place the nuggets or strips into a bowl, add the ketchup, and mix to combine. Roll the pieces in cornflakes until coated. Transfer to the prepared baking sheet and lightly coat the top with cooking spray.

Combine the honey mustard, paprikas, garlic, thyme, and pepper in a small bowl. Spread the mixture on one side of the fish meant for the adults. Place the fish, coated side down, in cornflakes and spread the mixture on the sides and top. Roll in the cornflakes until coated. Transfer to the prepared baking sheet and lightly coat the top with cooking spray.

Bake the nuggets for 10 - 15 minutes and the fillets for 15 - 20 minutes, or until done. Do not overcook. The center should no longer be translucent and the fish should flake easily with a fork.

Wine Pairing(s)

Henry's Drive Shiraz

Schmitt Söhne 'Piesporter Goldtröpfchen' Riesling Spatlese

Glaetzer Shiraz

Reichsgraf Von Kesselstatt Riesling Auslese 'Scharzhofberger'

Hardys 'Nottage Hill' Shiraz

Barefoot White Zinfandel

Barton & Guestier Rose d'Anjou

Baron Philippe de Rothschild 'Le Rose de Mouton Cadet'

Black Swan Shiraz

San Quirico Vernaccia di San Gimignano