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Fish, East Asian

Breaded fish with creamed corn sauce and rice

Breaded fish with creamed corn sauce and rice is a breaded cod or hake fillet served with a smooth corn sauce and plain rice, for 4 people. It takes 35 minutes to make, it's an easy recipe, costing about €3.80 per person. The key to success is a coating that sticks well and a short fry that keeps the crunch under the sauce.

A golden breaded fish fillet, smothered in a silky corn sauce, just like in the small cafes of Hong Kong, you'll see.

Breaded fish with creamed corn sauce and rice
Total time
35 min
Difficulty
Easy
Cost per person
€3.80
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

This dish plays on a simple contrast, the golden crunch of the breading against the sweet softness of the corn sauce. The fish stays tender inside, the breadcrumbs bring the crackle, and the sauce ties everything together without turning soggy if you pour it on right before serving. It's a less common pairing in everyday cooking, but it wins people over immediately, even picky eaters.

This is the kind of recipe to make on a weeknight when you want a change from steamed fish without spending an hour in the kitchen. Kids usually love the breaded crunch and the slightly sweet corn sauce, and adults appreciate how light the rice makes the whole plate. It works just as well for a quick dinner as for a slightly different Sunday meal.

The ingredients

4 people

Fish counter

  • Hake or cod fillets 600 g

Pantry

  • Flouroften in the pantry 60 g
  • Breadcrumbsoften in the pantry 100 g
  • Frying oiloften in the pantry 25 cl
  • Canned creamed corn 400 g
  • Cornstarchoften in the pantry 1 tsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 2
  • Milk 10 cl
  • Heavy cream 10 cl

Allergens Fish, Gluten, Eggs, Lactose

The step by step recipe

  1. Season the fillets with salt and pepper, then coat them in flour, beaten egg, and breadcrumbs.

    Press the breadcrumbs firmly so they stick well.

  2. Let the breaded fillets rest in the fridge for ten minutes. 10 min

    This rest sets the coating.

  3. Cook the rice in salted water, then drain it. 11 min

    Use this time to make the sauce.

  4. Heat the creamed corn with the milk and cream, thicken with the cornstarch mixed into a little liquid. 5 min

    Without creamed corn, blend drained canned corn kernels with a little milk.

  5. Fry the fillets in hot oil for three to four minutes on each side. 8 min

    Drain on paper towels.

  6. Plate the fish over the rice and spoon the corn sauce over it.

    Add the sauce at the last moment to keep the crunch.

Our tips to get it right

  • Pat the fish fillets dry with paper towels before breading them, moisture keeps the breadcrumbs from sticking properly.
  • Keep the frying oil at a steady, moderate temperature, otherwise the coating burns before the fish cooks through.
  • Taste the sauce before serving and adjust the salt, canned creamed corn is sometimes already salty.

The variations

  • Swap the hake for cod or whiting depending on what looks good at the fish counter, the result stays just as tender.
  • For a fish free version, bread and fry zucchini slices the same way, the corn sauce pairs with them just as well.
  • For rushed kids, shape the breaded fish into small nuggets instead of whole fillets, they cook faster.

What to serve it with

  • Plain or steamed rice
  • Crisp cucumber salad
  • Green tea or lemon water

Storage

The breaded fish keeps for 1 day in the fridge, though it loses some crunch as it cools. The corn sauce keeps for 2 days in a sealed container and reheats gently on the stovetop. It's best not to freeze this dish, the coating and sauce don't hold up well to thawing.

Questions about this dish

Can you prepare the breaded fish ahead of time?

You can bread the fillets and keep them in the fridge for a few hours before frying. Only cook them right before serving to keep the most crunch.

Can you replace the canned creamed corn?

Yes, blend drained canned corn kernels with a little milk until creamy. The flavor is slightly less sweet but the sauce stays smooth.

How do you keep the breading from falling off while frying?

Let the breaded fillets rest in the fridge for ten minutes before frying, this sets the coating. Also avoid handling the fish too much once it's breaded.

Is this dish good for kids?

Yes, breaded fish with a slightly sweet corn sauce is usually a big hit with kids. You can even shape the fish into small nuggets for a fun twist.

How long does it take to make a breaded fish with creamed corn sauce and rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a breaded fish with creamed corn sauce and rice?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a breaded fish with creamed corn sauce and rice cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, eggs, lactose. Always check the labels of the products you buy.

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