Not Just Good With Milk


I love fried seafood, but we all know all that fried batter is not good for you. You, meaning your thighs and tush. Oh and the flubber on your arms. Here’s a tasty alternative for batter – cornflakes. Yes, the cereal. Cornflakes adds a crunchy coating to the fish, but avoids all the extra calories. This can be fried or even baked. I was particularly weak tonight, so I went for the frying. But don’t worry, I loaded up on the veggies.

Here’s an interesting story about how corn flakes was invented:

In 1894 Dr. John Harvey Kellogg was superintendent of a famous hospital and health spa in Battle Creek, Michigan. His younger brother, Will Keith Kellogg, was the business manager. The hospital stressed healthful living and kept its patients on a diet that eliminated caffeine, meat, alcohol, and tobacco. The brothers invented many foods that were made from grains, including a coffee substitute and a type of granola, which they forced through rollers and rolled into long sheets of dough. One day, after cooking some wheat, the men were called away. When they finally returned, the wheat had become stale. They decided to force the tempered grain through the rollers anyway.

Surprisingly, the grain did not come out in long sheets of dough. Instead each wheat berry was flattened and came out as a thin flake. The brothers baked the flakes and were delighted with their new invention. They realized they had discovered a new and delicious cereal, but they had no way of knowing they had accidentally invented a whole new industry. Will Keith Kellogg eventually opened his own cereal business, and its most famous product is still sold today:

It wasn’t until 1906 that Kellogg’s® Corn Flakes were made available to the general public. In 1909, the very first cereal premium was offered: The Funny Jungleland Moving Pictures Booklet available with the purchase of 2 packages. The offer was available for twenty-three years!

Corn Flake Crusted Fish Fillet

Ingredients:

  • 1/2 cup flour
  • 1 egg
  • 1/4 cup water
  • 3 cups corn flakes, crushed
  • 4 cod or haddock fillets
  • 2 tsbp canola oil

Directions:

In one dish add the flour.

In another, beat egg and water.

Place crushed cereal in third dish.

Clean fish and cut into correct portions

Dip fish in flour, shake off.

Dip in egg mixture, then in cereal.

Corn Flake Crusted Haddock

Bake in oven until browned, or alternatively pan fry. Baking will obviously be a little healthier, but it will take more time — something I did not have last night!

Serve with yummy veggies!

Cheers,
Sabrina

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2 responses »

  1. Pingback: I’m a Slacker! « The Mixing Bowl

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