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Cornmeal Crusted Fish

1 1/2 lbs. white fish, such as halibut

1/3 cup cornmeal

1 to 2 Tbsp. Halladay's Dilly Herb Fish Seasoning

1/3 cup flour

2 eggs

2 Tbsp. vegetable oil (to fry fish, use 1 cup)

Heat oil in a large skillet. Pat fish dry; season with salt and pepper. In a wide bowl, combine cornmeal and seasoning. In a separate bowl, beat eggs. Add flour to another bowl. Dredge fish, first in flour, then egg and lastly cornmeal. Add fish to hot pan and cook 4-5 minutes on each side.

SIMILAR RECIPES
Dilly Glazed Fish

Dilly Glazed Fish

1 to 2 Tbsp. Halladay's Dilly Herb or Spicy Garlic Dill Seasoning

2 Tbsp. olive oil

1 Tbsp. honey

1 Tbsp. balsamic vinegar or lemon juice

White fish, such as cod

Whisk together seasoning, oil, honey and vinegar. Cook fish until almost done; in the last five minutes of cooking, pour mixture over desired fish.

Jerk Fish

Jerk Fish

1 lb. white fish, such as cod

1 to 2 Tbsp. Halladay's Sweet & Spicy Jerk Chicken Seasoning

1 cup spinach

1 Tbsp. butter or olive oil

Preheat oven to 350˚F. Evenly coat fish with seasoning; place on a sheet of foil. Top with spinach and butter. Close foil into a pouch. Bake (or grill) until fish is firm, about 15 minutes.

Parmesan Crusted Fish

Parmesan Crusted Fish

4 (4 oz.) pieces flounder or sole

1/2 cup Corn Flakes, crushed

1 Tbsp. Parmesan cheese, grated

1 Tbsp. Halladay's Chardonnay or Garlic Herb Seasoning

1 Tbsp. butter, melted

1/4 tsp black pepper

Preheat oven to 450˚F. Place fish on a baking dish sprayed with nonstick spray. Combine Corn Flakes, cheese, seasoning and butter; sprinkle mixture over fish. Bake until fish flakes easily.

Parchment Baked Fish

1 Tbsp. capers

1 to 2 Tbsp. Halladay's Dilly Fish Seafood Seasoning

2 Tbsp. lemon juice

1 fennel bulb, thinly sliced lengthwise

2 (6 oz.) filets of sole or flounder

Preheat oven to 400˚F. Combine capers, seasoning and lemon. Cut two pieces of parchment and place ¼ of fennel on each. Place packets on a baking sheet; bake for 12-15 minutes.