A satisfying crunch brings up the rating of this flavorful fish dish to five-star! Although it’s baked, the crispy coating of fried fish is achieved without the heaviness of it being fried in oil. Serve with the Bright and Fresh Radish Salad below (or pickle relish or Israeli salad) and you’re good to go!
- 6 tilapia fillets, rinsed and patted dry
- 4 oz (110 g) ramen noodles, crushed
- ½ cup cornflake crumbs
- ¼ cup mayonnaise
- 2 tsp Dijon mustard
- ½ tsp salt
- 1 tsp garlic powder
Preheat oven to 425°F (220°C). Prepare a baking sheet lined with parchment paper and spray with cooking spray.
In a shallow dish, combine crushed noodles with cornflake crumbs. In a separate mixing bowl, mix together mayonnaise, mustard, and seasoning until combined.
Working with one fillet at a time, coat in mayonnaise mixture, then dredge with crumb mixture. Place coated fillets on baking sheet and spray the tops with cooking spray. Bake for 20 minutes. Serve immediately.
(Originally featured in Family Table, Issue 804)
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