Cornmeal and Flax-Crusted Cod or Snapper Recipe

Name: Cornmeal and Flax-Crusted Cod or Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds snapper or cod fillets; Salt; freshly ground pepper; 1/4 cup fine cornmeal (if you have only polenta or coarse cornmeal, you can grind it to a fine powder in a spice mill); 1/4 cup flaxseeds, untoasted or toasted, coarsely ground; 1/4 cup all-purpose flour or rice flour; 2 eggs, beaten; 1/2 teaspoon freshly ground pepper; 2 to 4 tablespoons canola oil; Lemon wedges for serving

Servings: persons

1
Heat a large, heavy cast-iron skillet over medium-high heat (unless youre planning to cook the fish later).
2
Pat the fish fillets dry, and season with salt and pepper.
3
In a wide bowl, mix together the cornmeal, flaxseeds, and salt and pepper to taste.
4
Place the flour on a plate or in a baking dish.
5
Beat the eggs in a wide bowl.
6
Dredge the fillets first in the flour -- tap them to remove excess flour -- then in the egg, then in the cornmeal-flax mixture.
7
If not cooking right away, place the fish on a baking sheet, uncovered, in the refrigerator.
8
Add 2 tablespoons canola oil to the hot pan.
9
When it is rippling, carefully add as many fillets as will fit your pan.
10
Cook four to five minutes on each side (depending on the thickness of the fillets) or until nicely browned.
11
Remove from the pan, and keep warm in a low oven while you repeat with the remaining fish and oil, as necessary.
12
Serve hot, with lemon wedges.

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 1/2 pounds snapper or cod fillets, Salt, freshly ground pepper, 1/4 cup fine cornmeal (if you have only polenta or coarse cornmeal, you can grind it to a fine powder in a spice mill), and more.

Yes, Cornmeal and Flax-Crusted Cod or Snapper falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cornmeal and Flax-Crusted Cod or Snapper

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions