Cornflakes // Meals with Maria

 

Air-Fryer Fish and Fries

Ingredients

  • 1 pound potatoes (about 2 medium)
  • 2 tablespoons olive oil
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • fish:
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon pepper
  • 1 large egg
  • 2 tablespoons water
  • 2/3 cup crushed cornflakes
  • 1 tablespoon grated Parmesan cheese
  • 1/8 teaspoon cayenne pepper
  • 1 pound haddock or cod fillets
  • 1/4 teaspoon salt
  • Tartar sauce, optional

Directions

  1. Preheat air fryer to 400°. Peel and cut potatoes lengthwise into 1/2-in.-thick slices; cut slices into 1/2-in.-thick sticks.
  2. In a large bowl, toss potatoes with oil, pepper and salt. Working in batches, place potatoes in a single layer on tray in air-fryer basket; cook until just tender, 5-10 minutes Toss potatoes to redistribute; cook until lightly browned and crisp, 5-10 minutes longer.
  3. Meanwhile, in a shallow bowl, mix flour and pepper. In another shallow bowl, whisk egg with water. In a third bowl, toss cornflakes with cheese and cayenne. Sprinkle fish with salt. Dip into flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in cornflake mixture, patting to help coating adhere.
  4. Remove fries from basket; keep warm. Place fish in a single layer on tray in air-fryer basket. Cook until fish is lightly browned and just beginning to flake easily with a fork, 8-10 minutes, turning halfway through cooking. Do not overcook. Return fries to basket to heat through. Serve immediately. If desired, serve with tartar sauce.

Test Kitchen tip
  • In our testing, we have found cook times vary dramatically between brands of air fryers. As a result, we have given wider than normal ranges on suggested cook times. Begin checking at the first time listed and adjust as needed.

    • Nutrition Facts

    1 serving: 312 calories, 9g fat (2g saturated fat), 85mg cholesterol, 503mg sodium, 35g carbohydrate (3g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.

    Firefighter’s Chicken Spaghetti

    Ingredients

    • 12 ounces uncooked spaghetti, broken in half
    • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
    • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
    • 1 cup sour cream
    • 1/2 cup whole milk
    • 1/4 cup butter, melted, divided
    • 2 tablespoons dried parsley flakes
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 2 cups shredded part-skim mozzarella cheese
    • 1 cup grated Parmesan cheese
    • 2 to 3 celery ribs, chopped
    • 1 medium onion, chopped
    • 1 can (4 ounces) mushroom stems and pieces, drained
    • 5 cups cubed cooked chicken
    • 1-1/2 cups crushed cornflakes

    Directions

    1. Preheat oven to 350°. Cook spaghetti according to package directions for al dente; drain.
    2. In a large bowl, combine soups, sour cream, milk, 2 tablespoons butter and seasonings. Add cheeses, celery, onion and mushrooms. Stir in chicken and spaghetti.
    3. Transfer to a greased 3-qt. baking dish (dish will be full). Combine cornflakes and remaining butter; sprinkle over the top.
    4. Bake, uncovered, 45-50 minutes or until bubbly.

    Nutrition Facts

    1 cup: 407 calories, 18g fat (9g saturated fat), 76mg cholesterol, 789mg sodium, 34g carbohydrate (4g sugars, 2g fiber), 25g protein.

    Breaded Parmesan Ranch Chicken

    Ingredients

    • ¾ cup crushed corn flakes

    • ¾ cup grated Parmesan cheese

    • 1 (1 ounce) envelope ranch salad dressing mix

    • 8 (4 ounce) skinless, boneless chicken breast halves

    • ½ cup butter, melted

    • Directions

      1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

      2. Combine corn flakes, Parmesan cheese, and ranch dressing mix in a bowl. Dip chicken in melted butter; roll each chicken breast in corn flake mixture until evenly coated. Place coated chicken in the prepared baking dish.

      3. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). 

        Nutrition Facts (per serving)

        278Calories
        16gFat
        4gCarbs
        27gProtein



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