Corn Breaded Fish Fillets

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Preparation time:
Cooking time:

Difficulty: Easy - for beginners


4 *Fish fillets (cut into 1 inch strips)
1 tsp Salt
1 tsp LASCO Garlic Seasoning
1 tsp LASCO Black Pepper
1 tsp Paprika
3 cups LASCO Corn Flakes (crushed)
2 Eggs
3 tbsps Water
½ cup Flour
LASCO Vegetable Oil for frying

Spicy Coconut Dipping Sauce:
½ can LASCO Coconut Milk 400ml
6 tbsp LASCO Hot Pepper Sauce
1 clove Garlic (finely minced)
Juice of 1 Lime


• Season fish with half of the powdered seasoning

• Add the other half of the seasoning to the crushed corn flakes and place in a small bowl

• Mix eggs and water together in a small bowl

• Place flour in an additional bowl and season lightly with salt and pepper

• Heat ¼ cup of oil in a medium skillet

• Dip fish in flour then in the egg mixture. Roll fish in the corn flakes until completely covered. Repeat this step until all fillets are breaded

• Heat oil in skillet. Place fillets carefully in hot oil and cook until breading is golden brown, about 3 minutes on each side

• Place cooked fillets on paper towel and let drain. Place fish pieces on skewers. Serve with spicy coconut dipping sauce.

*Snapper, banga Mary or bass may be used


Spicy Coconut Dipping Sauce:

Heat coconut milk for three minutes in a small sauce pan. Pour into a small mixing bowl, and add other ingredients then stir thoroughly. Ensure that all ingredients are well incorporated. Sprinkle on chopped parsley and serve.


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