Preheat oven to 425 degrees F.Add seasoning blend to the cornmeal and stir together thoroughly (helps to use slotted spoon). If your seasoning blend does not include salt, add 1/2 to 1 teaspoon salt.Prepare 3 stations for coating fish: 1 plate of rice flour, 1 bowl with egg(s), and 1 plate of seasoned cornmeal
1 cup cornmeal, 3 tablespoons seasoning blend, 1 cup rice flour, 1 egg
Using either your fingers or the tongs, dip each filet first into the rice flour, then the egg, and then the cornmeal seasoning. Make sure each filet is fully coated.Line a cookie sheet with parchment paper and spread the breaded fish out on the sheet (not touching).Bake at 400 F for 10-15 minutes depending on thickness of fish. You will know it is done when it flakes easily when pierced with a fork. Alternatively you could use a digital thermometer and remove when it reaches 145 degrees.
6 fish filets
Notes
**FISH SEASONING BLEND (spicy)Stir together:
1 tablespoon onion powder
1 1/2 teaspoons garlic powder
1 tablespoon chipotle powder
2 teaspoons seas salt (or Himalayan pink salt)
1 1/2 teaspoons white pepper
**CHILE LIME SEASONING BLEND
1 part sea salt
1 part chile pepper (powdered)
1 part dried lime zest (I use True Lime)
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