Best 3 Cheeto Crusted Fish Recipes

Cheeto-Crusted Fish Recipe - (4.5/5) image

Provided by Chez_Alexander

Number Of Ingredients 9

1/4 cup flour
2 large eggs, beaten
2 cups Cheetos or other crunchy, cheese-flavored corn snacks
1 cup panko bread crumbs
2 tsp parsley flakes, chopped
1/2 tsp ground coriander
1/4 tsp pepper
4 (4 oz) firm, white fish fillets (e.g., tilapia or cod)
Canola oil

Steps:

1. Place flour on plate (may be paper); place eggs in shallow bowl. Place Cheetos in large zip-top bag; seal tightly and crush with fingertips until finely ground. Add panko, parsley, coriander, and pepper; mix until well-blended. Place mixture in second shallow bowl. 2. Dip each fillet in flour, coating both sides; shake off excess. Dip each fillet into egg, allowing excess to drip off. Finally, dip into Cheeto mixture, coating both sides; press with fingertips to coat evenly. 3. Preheat oil for frying in large sauté pan on medium heat. Add 1/2 of the fish fillets; cook 3-4 minutes on each side or until golden and crisp. Place on paper towels to drain. Repeat with remaining fillets, adding more oil if needed. Serve immediately. Makes 4 servings.

Cheeto-Crusted Chicken With Flaming Hot Spaetzle image

Provided by rpgaymer

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

3 cups flour
3 eggs
1/2 cup milk
1/4 cup sriracha sauce
1/2 cup water
1 teaspoon salt
2 chicken breasts, halved
1/4 cup flour
2 eggs, beaten
1 cup cheese-flavored corn chips, crushed

Steps:

Bring a large pot of water to a boil.
Meanwhile mix flour, eggs, milk, sriracha sauce, water and salt together with a blender or food processor to create a firm dough. Set aside and let rest.
While the water is coming to a boil and the dough is resting, place the chicken between two sheets of wax paper and pound with a flat mallet until the meat is about 1/2-inch thick.
Prepare 3 bowls- one to hold the flour, one to hold the beaten eggs, and one to hold the crushed cheese curls. Coat each chicken filet with flour, then egg, then the cheese curls.
Spray a skillet with cooking spray and heat over medium-high heat. Saute the chicken until cooked through, about 5 minutes per side.
While the chicken is cooking, prepare the spaetzle. Add the dough directly into the boiling water quickly using a colander with medium-sized holes (Push the doughs through the holes with a wooden spoon). When the spaetzle float, they are ready (about 2-3 minutes). Fish them out with a slotted spoon.
Serve chicken over spaetzle, and top with more sriracha sauce or some shredded cheese, if desired.

Nutrition Facts : Calories 603.3, Fat 14.8, SaturatedFat 4.7, Cholesterol 283.2, Sodium 733.7, Carbohydrate 79.4, Fiber 2.7, Sugar 0.5, Protein 34.5

Cheesy Crust Roasted Haddock image

Provided by -Sylvie-

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 tablespoons olive oil
4 haddock fillets
50 g fresh white breadcrumbs
50 g mature cheddar cheese, grated
1 tablespoon fresh parsley, chopped
50 g semi sun-dried tomatoes packed in oil, drained (Sunblush)
salt and pepper, to taste

Steps:

Preheat your oven to 220°C/425°F/Gas 7.
Coat a baking tray with 1/2 tsp olive oil and place the fish on top.
Mix the breadcrumbs, cheese and parsley, season to taste with salt and pepper and press, using the back of a spoon, onto the top of the fish fillets.
Place the tomatoes around the fish on the baking tray and drizzle everything with the rest of the oil.
Roast for approx 10 minutes until the crust becomes golden and the fish is cooked.
Times may vary depending on the thickness of your fish, If it needs longer you may need to cover the top with tin foil to stop it from burning, after the first 10 minutes.