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Recipe swap: Crispy cornflake-baked fish and lemon drizzle cake

Most of us have our go-to recipes, be it for a mid-week lunch, a dinner party pleaser or a sumptuous cake that Nigella Lawson would be proud of. In case you’re stuck in a food rut, however, here are some of our readers’ fail-safe recipes from around the world to add to your repertoire. Bon appétit! (Psst…! Looking for more recipes? Get in here!)

 

Cornflake-baked fish (photo: delishar.com)
Cornflake-baked fish (photo: delishar.com)

 

Shar Kay, Singaporean
“I’m married to an American, and we have two lovely young daughters who are my inspiration for adopting a healthier cooking style without compromising on taste and texture. I write all about my cooking adventures on my blog.”

Crispy Cornflake-baked Fish (Serves 3)

Ingredients:
• 2 fillets of halibut, about 600g cut into 2.5 inch pieces
• 1 egg
• 3 tbsp milk
• ¼ cup all purpose flour
• ½ tsp garlic salt
• ½ tsp onion powder
• ½ tsp dried parsley flakes
• Salt and pepper to taste
• 2 tbsp shredded parmesan cheese
• 2½ cups cornflakes, crushed in a Ziploc bag
• Oil or cooking spray

Directions:
1. Preheat oven to 220 degrees Celsius.
2. On a plate, mix salt and pepper, garlic salt, onion powder and parsley into the flour.
3. Beat the egg and milk together in a bowl.
4. Place the crushed cornflakes and cheese on another plate and mix well.
5. First coat fish with flour mixture, then dip in egg mixture, then coat in cornflake mixture.
6. Place fish pieces on an oiled baking pan a few centimetres apart.
7. Bake on the lower rack for 12 to 15 minutes until the fish flakes easily. Serve alongside crispy green salad.

 

All this needs is a cup of tea
All this needs is a cup of tea

 

Mary Lobb, British
“Lemon drizzle cake is a tea-time classic that’s super-simple to make, even at short notice. It also travels well, so it’s great for picnics. The topping is very tangy and has a satisfying crunch, but you can also experiment with frosting and glaze toppings.”

Lemon Drizzle Cake (Serves 8)

Ingredients

For the cake:
• 100g softened butter
• 150g self-raising flour
• 1 tsp baking powder
• 150g golden caster sugar
• 2 large eggs
• 6 tbsp milk
• finely grated rind of a large, unwaxed lemon

For the icing:
• juice of a large lemon (use an extra lemon if you like the topping really zingy)
• 100g golden caster sugar

Directions
1. Preheat oven to 180 degrees Celsius / gas mark 4. Line a tin (approx. 20cm x 20cm) with baking parchment, or use a loaf tin.
2. Tip all the cake ingredients into large mixing bowl and beat for two to three minutes until mixture drops easily off a spoon. Spoon the mixture into the tin and flatten it with the back of a spoon.
3. Bake for 30 to 40 minutes until it’s golden and a toothpick comes out clean.
4. Beat together icing ingredients and pour over the cake while still hot.
5. For squares, cool in tin before cutting; othewise, allow to cool and turn out as a loaf.

 

Be part of The Great Recipe Swap!
If you have a fail-safe recipe you’d like to submit for our next issue, send an email titled Great Recipe Swap to Beate at contribute@expatliving.sg with your recipe, a photo of yourself, and a few words about your dish. Plus! If we publish your recipe in our magazine, you’ll be adding a great cookbook to your bookshelf. This month it’s Baked Delights, the perfect cookbook for discovering the world of baking. Interesting recipes range from an exciting sweet centrepiece to “pie pops”, innovative cookies and homemade sweets.

 

 

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