Crispy Baked Cod With Paprika Recipe

About this recipe

A simple and delicious pescatarian dinner featuring cod fillets coated in a crispy cornflake crust, seasoned with paprika, and baked to perfection.

Ingredients

• 1 ltr Mother Dairy Toned Milk
• 125 g Mooz Butter Garlic & Herbes
• 1 kg Supreme Harvest Iodized Salt
• 450 g Kellogg'S Multigrain Corn Flakes
• 1 pc (52 g) On1Y Paprika Powder

Instructions

1. 1. Preheat your oven to 525°F and lightly grease a baking sheet.
2. 2. In a shallow bowl, mix 1/4 teaspoon of salt with 1/4 cup of milk.
3. 3. Crush 1 cup of cornflakes into fine crumbs and place them in another shallow bowl.
4. 4. Dip each cod fillet into the salted milk, ensuring it is fully coated, then press it into the crushed cornflakes to coat both sides evenly.
5. 5. Place the coated fillets on the prepared baking sheet and drizzle each with 2 tablespoons of melted butter.
6. 6. Sprinkle a dash of paprika over the top of each fillet for added flavor.
7. 7. Bake in the preheated oven for 12 minutes, or until the fish is cooked through and the crust is golden and crispy.
8. 8. Serve immediately with your choice of sides for a satisfying dinner.