Corn Bread Fish Bake Recipe

Name: Corn Bread Fish Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 lb. fresh or frozen fish fillets; 1 1/2 c. corn meal; 3/4 tsp. baking soda; 1/4 c. finely chopped onion; 2 Tbsp. finely chopped peppers; 1 c. buttermilk; 2 eggs; 1/3 c. melted shortening; 1/4 c. melted butter or margarine; 2 Tbsp. mustard; paprika

Servings: persons

1 lb. fresh or frozen fish fillets
1 1/2 c. corn meal
3/4 tsp. baking soda
1/4 c. finely chopped onion
2 Tbsp. finely chopped peppers
1 c. buttermilk
2 eggs
1/3 c. melted shortening
1/4 c. melted butter or margarine
2 Tbsp. mustard
paprika

1
Thaw fish; cut fillets into 2 x 4-inch strips.
2
Set aside.
3
In large bowl, stir together corn meal and soda.
4
Add onion and peppers.
5
Beat together the buttermilk and eggs; stir into corn meal mixture, along with shortening.
6
Spread batter in greased 7 x 13-inch baking dish.
7
Place fish in rows atop batter.
8
Press into batter.
9
Stir together butter or oleo and mustard.
10
Spread over fish.
11
Sprinkle with paprika.
12
Bake at 450u00b0 for 20 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb. fresh or frozen fish fillets, 1 1/2 c. corn meal, 3/4 tsp. baking soda, 1/4 c. finely chopped onion, and more.

Yes, Corn Bread Fish Bake falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn Bread Fish Bake

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