Bubba's Oven-fried Cod

This is good and crunchy fish, minus all the fat. 

Bubba just vacationed in London recently and almost had his fill of fish and chips ~ he loved the meal!   Traditionally, fish and chips are served wrapped in paper to soak up all the grease, probably not a good thing.  

Back at home now, to cut the grease and calories, Bubba coats the cod in a corn meal and Parmesan breading and bakes it.  In his cooking, he goes heavy on the spices and seasonings, adjust to your taste. 

There are lots of baked cod recipes out there, but this one is a favorite for him and me too.   It’s our go-to recipe for baked fish that’s fast and easy enough to satisfy your fish fry cravings any day of the week. 

Bubba’s fish fry is so good you don’t have to go out to a fish fry to enjoy it. He thinks this would be a great breading for chicken also. 

Try it and make it your go-to baked fish recipe also!

This dish almost takes him back to London!  Thanks for sharing, son!

Printable recipe

2 large cod fillets
1/2 cup 2% milk

1/2 cup yellow corn meal
1/2 cup shredded Parmesan cheese (not grated powdered kind)
1 tablespoon dried minced onion
3/4 tablespoon black pepper
1/2 tablespoon garlic salt
2 tablespoons garlic powder
1 tablespoon ground paprika
1/2 teaspoon salt
1 fresh lemon, optional 

Preheat oven to 400° and line baking sheet with foil.
Coat foil with cooking spray.
Pour milk into a shallow bowl and drag the fillets through the milk coating all of it.  
Mix the breading ingredients together in another shallow bowl. 
Dredge the fish in the breading, pressing it in so the whole fillet gets covered, cover with foil.
Cook at 400° for 30 minutes, longer for thicker pieces.  
Squirt some lemon juice on it if you like.


Lightened up Chicken Parmesan

I love the Italian-American classic, Chicken Parmesan ~ breaded, then fried and smothered in mozzarella cheese and served alongside a plate of pasta.  

This recipe is sort of like it, just lightened-up.

This time round, the chicken is baked, not fried; there’s no tomato sauce, a fresh tomato slice instead, and no heavy breading, panko bread crumbs in its place.  It’s somewhat “healthified," but just as tasty as the real thing.  

A delicious easy meal with a salad and your favorite pasta!

Yield: 4

Baked Chicken Parmesan

prep time: 15 minscook time: 20 minstotal time: 35 mins
A lightened-up version of the great classic!


  • 4 boneless, skinless chicken breasts, pounded to 1/2" thickness
  • 1/2 teaspoon each, salt and pepper
  • 1/4 teaspoon dried basil
  • 1/2 cup light mayonnaise
  • 1/2 cup Panko bread crumbs
  • 1 large tomato, cut into 4 slices
  • 1 tablespoon olive oil
  • 1/2 cup shredded reduced-fat mozzarella cheese
  • 3 tablespoons grated Parmesan cheese


  1. Preheat oven to 425°.
  2. Coat a baking sheet with non-stick cooking spary.
  3. Brush both sides of chicken with mayonnaise and sprinkle with salt and pepper.
  4. Place Panko and basil in a zipper-close plastic bag, add chicken, one at a time, and shake to coat evenly with the crumbs.
  5. Place chicken on prepared baking sheet. 
  6. Place a tomato slice on the top of each, drizzle with the oil.
  7. Sprinkle evenly with mozzarella and Parmesan.
  8. Bake until chicken is cooked through and cheese is melted and bubbly, and starting to turn golden, about 18-20 minutes, depending on thickness of chicken breast.
  9. Serve



Remember the old 
Southern saying, 
“If there’s sugar in the cornbread, 
there’s a Yankee  
in the kitchen!” 
My trusty iron skillet is older than dirt

If you’re looking for a sweet cornbread, you won’t find it here; in my way of thinking, real cornbread is not sweetThis is southern-style corn bread, plenty of buttermilk and sour cream, and not a touch of sugar.  This is some tasty cornbread ~ just ask Bubba...

The Best Salmon I Have Ever Baked!

Bill told me way back when, that he was part of the "I really don't like salmon" crowd.  Those were fighting words to me, and I was determined ~ and on a mission ~ to change his mind.  I figured he had a bad encounter with salmon once, just like I did many years ago with a catfish dinner at Mammoth Cave, when I cut into the fish and fat streamed out of it.  

I've been off on a long journey over the years for the best salmon recipe, and I'm sure I finally found it:  I'm just not sure though how I acquired this great recipe.  

Salmon has a great strong flavor and it's meatier than most fish. This rich, tender, flaky, and nutrient dense salmon gets slathered with a savory flavorful Dijon mustard sauce, then baked at a high temperature to perfection for our taste buds.

Slow Cooker Pork Loin with Gravy!

The star of this recipe is the gravy, it’s so delicious, it’s liquid comfort!

Here’s another good Trisha Yearwood recipe, from her grand comfort food cookbook, Home Cooking.  I’ve tried many of her recipes and haven’t been let down once...  

End of Summer Potato Salad

I’m fighting the feeling of sunny summertime ending ~ the gradually shortening days of fall returning ~ adjusting to spending more time indoors.  We’re still cooking on the grill and making summer sides, like this dish, for a while yet.  

Potato salad is so versatile, but this one with dill pickles, juice and all, is a favorite for us.  Its loaded with crunchy dill pickles, in a snappy dill pickle juice infused dressing.  This potato salad makes dill pickles the star of the dish!

Easy, But Different, Peach Cobbler

A bushel and a peck ~ that’s how much we love fresh peaches here!

I knew it was time for 'summer-time comfort food' last Saturday when a bounty of great looking Michigan peaches was on display at the farmers’ market!

You know,

nobody can ever

cook as good as

your Mama.

~ Paula Deen

You know, nobody can ever cook as good as your mama. Paula Deen
Read more at: https://www.brainyquote.com/quotes/paula_deen_431843?src=t_cook
You know, nobody can ever cook as good as your mama. Paula Deen
Read more at: https://www.brainyquote.com/quotes/paula_deen_431843?src=t_cook


Jules-Alexandre Grun

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

ᴍɪɴɴɪᴇ❣ 14 ʏᴇᴀʀs...

ᴍɪɴɴɪᴇ❣ 14 ʏᴇᴀʀs...
May 5, 2004...

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014



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