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Ingredients

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Directions

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  • Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Season fish with salt and black pepper. Measure thickness of fish fillets. Set aside.

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  • In a shallow dish beat together milk and egg with a fork. In another shallow dish, combine the cornflakes and walnuts. Dip fish fillets in milk mixture, allowing excess to drip off. Dip coated fish fillets in walnut mixture, turning to coat evenly.

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  • In a large skillet, melt 1 tablespoon butter over medium heat. Cook fish, half at a time, in hot butter for 4 to 6 minutes per 1/2-inch thickness or until golden and fish flakes easily when tested with a fork, turning once. (Reduce heat as necessary to prevent overbrowning.)

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  • Meanwhile, for sauce, in a small saucepan, bring syrup to boiling. Remove from heat and whisk in 1/4 cup butter until well combined. Serve with fish. Makes 4 servings.

To bake fish:

Prepare fish as directed above through step 2. Place fish on a greased baking sheet. Bake, uncovered, in a 450 degrees F oven for 4 to 6 minutes per 1/2-inch thickness or until golden and fish flakes easily when tested with a fork. Serve with maple sauce as directed above.

Nutrition Facts

533 calories; 33 g total fat; 13 g saturated fat; 172 mg cholesterol; 496 mg sodium. 27 g carbohydrates; 1 g fiber; 32 g protein; 972 IU vitamin a; 1 mg vitamin c; 61 mg calcium; 4 mg iron;

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