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Golden Crusted Fish Fillets with Warm Corn & Tomato Salsa

  • Cooking Time

  • Prep time

  • Serves

  • 1/2 cup all-purpose flour
  • 1 tsp. salt
  • 2 large eggs, slightly beaten with 2 Tbsp. water
  • 5 cups corn flakes, lightly crushed (about 8 oz.)
  • 6 grouper, cod or haddock fillets (about 5 oz. ea.)
  • 12 Tbsp. margarine, divided
  • 1 large onion, chopped
  • 4 cloves garlic, finely chopped
  • 2 cups fresh or frozen corn kernels
  • 1 Knorr® Chicken flavor Bouillon Cube(s), dissolved in 1 cup boiling water
  • 2 large tomatoes, seeded and chopped
  • 1/2 cup finely chopped fresh cilantro
  • 2 tsp. hot green pepper sauce
  • 1 In shallow dish, combine flour with 1/2 teaspoon salt. In medium bowl, combine egg mixture with remaining 1/2 teaspoon salt. In another bowl, place crushed corn flakes. Dip fillets in flour, then egg mixture, then crushed corn flakes; set aside.
  • 2 In large nonstick skillet, melt 4 tablespoons margarine over medium-high heat and cook onion, stirring occasionally, 4 minutes. Stir in garlic and cook 30 seconds. Stir in corn and cook, stirring occasionally, 2 minutes. Stir in prepared chicken broth and tomatoes. Simmer uncovered, stirring occasionally, 5 minutes. Stir in cilantro and hot sauce. Remove salsa to serving platter and set aside.
  • 3 In another large skillet, melt 4 tablespoons margarine over medium-high heat and cook three fillets 5 minutes or until golden brown and fish flakes, turning once. Remove to baking sheet and keep warm. Wipe skillet clean; repeat with remaining 4 tablespoons margarine and fillets.
  • 4 To serve, arrange fillets over warm salsa. Garnish, if desired, with additional chopped cilantro.