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Crunchy Fish with Cucumber Dill Relish (Dan Murphey)


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  • 2 cup fresh cucumber, peeled and chopped
  • 1/3 cup fresh dill weed
  • 1/3 cup lowfat plain yogurt
  • 1/4 cup fresh chopped green onion , finely diced
  • 1/4 cup chopped green bell peppers , finely diced
  • 3 tbsp light mayonnaise
  • 1 tsp minced garlic
  • 2 cup corn flakes
  • 1 tbsp grated parmesan cheese
  • 1 tsp minced garlic
  • 1/2 tsp dried basil
  • 1 eggs
  • 3 tbsp 2 % milk
  • 3 tbsp white all purpose flour
  • 1 lb firm white fish fillets
  • 1 tbsp margarine



Step 1

1 In a small bowl, mix together cucumber, dill weed, yogurt, green onion, green pepper, onion and garlic, stir well and set aside.
2 Place the corn flakes, parmesan cheese, minced garlic, and dill in a food processor or blender and process until fine put in a shallow bowl or dish.
3 In a separate shallow bowl, mix together the egg and milk.
4 Spread flour on a plate and dust both sides of fish, dip fish in egg mixture to coat evenly, then coat in corn flake mixture.
5 Spray nonstick cooking spray into a large nonstick pan, add margarine and melt over medium heat. Cook fillets until brown, about 5 minutes, flip, and cook another 2 minutes. Serve topped with cucumber relish.


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