Crusted Skillet Halibut Steaks With Chile-Cilanto Aioli

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.

• Ready In: 28 mins
• Yields: 4 halibut steaks

Ingredients

• 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

• AIOLI

• 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

1. For the aioli; mix all ingredients in a bowl and adjust to taste; chill until ready to use.
2. For the fish; in a small bowl whisk the milk and egg together; trensfer to a shallow dish.
3. In a shallow dish; mix the cornflake crumbs, flour, seasoned salt, black pepper, garlic powder and cayenne (if using).
4. Heat oil in a large skillet over medium-high heat.
5. 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.
6. Fry the fish for about 4 minutes on each side, or until the fish flakes easily with a fork.
7. Serve with the aioli and lemon wedges.