Corn-Flake Crusted Fish Fillets With Chile-Cilantro Aioli |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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I love using different crusts on fish and chicken. This is excellent with a white fillet such as catfish, tilapia or halibut. The mayonnaise aioli has just enough spice to really compliment the fish! Ingredients:
2 tablespoons minced fresh cilantro |
3 tablespoons mayonnaise (fat-free if desired) |
1 serrano chili, seeded and minced |
1 garlic clove, minced |
1 cup milk |
1 large egg white, lightly beaten |
2 cups corn flakes, crushed |
1/4 cup flour |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 tablespoons olive oil |
4 (6 ounce) fish fillets |
lemon wedge |
Directions:
1. Make aioli by combining all ingredients and stirring well. Store in the refrigerator until ready to serve.
2. To make fish, combine milk and egg white in a shallow dish. In a second dish, combine cornflakes, flour, salt and pepper.
3. Heat oil in a large skillet (non-stick works best) over medium-high heat.
4. Dip fillets in milk mixture and then dredge in cornflake mixture.
5. Add to pan and cook 4 minutes per side or until fish flakes easily.
6. Garnish with lemon wedges and serve with aioli.
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