Recipe by Kittencal@recipezazz
You can even add a couple tablespoons grated parmesan cheese to the cornflake mixture if desired, to easily crush the cornflakes place in a heavy ziploc bag, seal the bag and crush with a rolling pin, or you can purchase the cornflake crumbs in a box already crushed. Try to make the aioli up to a day in advance to blend flavors.
Top Review by ellie_
Very good fish! I used halibut steaks, as called for but I think almost any mild fish can be used with wonderful results, just changing the cooking time. There are some options in this recipe, so for the seasoning salt I used Old Bay and I used black pepper along with the cayenne. I also probably used a bit less corn flakes and milk that is called for. I think you can actually get away with using about 1/2 - 3/4 cup milk with this recipe. We can't wait to try this with other types of fish and using lemon pepper and other types of seasoning salt for a change. Thanks for sharing this keeper!
- 1 cup milk
- 1 large egg, slightly beaten
- 2 cups finely crushed corn flakes (measure 2 cups crushed)
- 1⁄4 cup flour
- 2 teaspoons seasoning salt
- 1⁄2 teaspoon lemon pepper (or to taste, or use black pepper)
- 1 teaspoon garlic powder
- 1 pinch cayenne pepper (optional)
- 4 -6 tablespoons oil
- 4 (6 ounce) halibut steaks
- 1 lemon, cut into four wedges
- 4 tablespoons minced fresh cilantro
- 6 -7 tablespoons mayonnaise
- 1 serrano chili, seeded and minced
- 1 teaspoon fresh minced garlic (or to taste)
- salt (optional)
Directions See How It's Made
- For the aioli; mix all ingredients in a bowl and adjust to taste; chill until ready to use.
- For the fish; in a small bowl whisk the milk and egg together; trensfer to a shallow dish.
- In a shallow dish; mix the cornflake crumbs, flour, seasoned salt, black pepper, garlic powder and cayenne (if using).
- Heat oil in a large skillet over medium-high heat.
- Dip the halibut steaks into the egg/milk mixture and then coat well in the cornflakes mixture; using you hands pat down the mixture firmly to adhear to the fish.
- Fry the fish for about 4 minutes on each side, or until the fish flakes easily with a fork.
- Serve with the aioli and lemon wedges.