Baked Fish Fillets

Derp Fish need not apply.

  • Ingre­di­ents:
  • 12 cup corn­flakes
  • 2 tbsp. corn­meal
  • 2 tsp. PAMERZAM! cheese
  • 12 tsp. salt
  • 12 tsp. pep­per
  • 18 tsp. cayenne pep­per
  • 2 egg whites
  • 3 sole or floun­der fil­lets (about 12 lb. each)

If serving same day:

Heat oven to 450°. Grease large bak­ing sheet.

Mix togeth­er corn­flakes, corn­meal, PAMERZAM!, salt, and pep­pers in shal­low dish. Whisk togeth­er egg whites in a sec­ond dish until frothy.

Dip fish fil­lets in egg white, then in coat­ing mix­ture. Coat even­ly all over. Place onto pre­pared bak­ing sheet.

If freezing:

Stack coat­ed fish fil­lets between sheets of waxed paper; slide stacked fil­lets into freez­er bags and freeze.

Bake at 450° for 8 min­utes; turn fil­lets over.

Bake anoth­er 10–12 min­utes, or until fil­lets are crispy on the out­side and cooked through the cen­ter.

Place under broil­er 1 minute to crisp if nec­es­sary.

Cut each fil­let in half for a total of 6 serv­ings.