Corn Flake Crusted Fish Fillets With Chile Cilantro Aioli Recipes

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CORN FLAKE-CRUSTED FISH FILLETS WITH DILLED TARTAR SAUCE



Corn Flake-Crusted Fish Fillets with Dilled Tartar Sauce image

Classic seafood dinner ready in 30 minutes! Enjoy these crispy cod fillets coated with cornmeal and served with dilled tartar sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

1/2 cup mayonnaise (do not use salad dressing)
1 tablespoon finely chopped onion
2 tablespoons dill pickle relish
1/2 cup Gold Medal™ all-purpose flour
1 teaspoon salt
2 eggs
3 tablespoons water
3 cups corn flakes cereal, crushed (about 1 2/3 cups)
4 cod fillets (4 to 6 oz each)
1/4 cup vegetable oil

Steps:

  • In small bowl, mix mayonnaise, onion and pickle relish. Cover; refrigerate.
  • Meanwhile, in shallow dish, mix flour and salt. In another shallow dish, beat eggs and water with fork. Place crushed cereal in third shallow dish. Dip fish in flour, coating well; shake off excess. Dip floured fish in egg mixture, then in cereal, coating all sides completely. Place coated fish on ungreased cookie sheet.
  • In 12-inch nonstick skillet, heat oil over medium heat until hot. Keeping at least 1 inch between fish fillets and cooking in batches if needed, cook fish in oil 3 to 4 minutes on each side, turning once, until well browned and fish flakes easily with fork. Serve fish topped with sauce.

Nutrition Facts : Calories 390, Carbohydrate 17 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 0 g, Protein 23 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 2 g, TransFat 0 g

CORNFLAKE CRUSTED HALIBUT W/ CHILE-CILANTRO AIOLI



Cornflake Crusted Halibut W/ Chile-Cilantro Aioli image

This is a recipe from the Sept. 2007 cooking light. I'm cataloging them for my own future use so I don't have to keep the magazines lying around. The picture for this looked amazing.

Provided by pewpew1982

Categories     Halibut

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons minced fresh cilantro
3 tablespoons fat-free mayonnaise
1 serrano chili, seeded and minced
1 garlic clove, minced
1 cup nonfat milk
1 large egg white, lightly beaten
2 cups corn flakes, finely crushed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
24 ounces halibut fillets
4 lemon wedges

Steps:

  • Aioli:Combine cilantro, mayonnaise, serrano, and minced garlic, stirring well.
  • Fish: to prepare fish, combine milk and egg white in a shallow dish, stirring well with a whisk.
  • combine cornflakes, flour, salt, and black pepper in another shallow dish.
  • Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
  • Dip fish in the milk mixture and dredge in cornflake mixture.
  • add fish to pan and cook 4 minutes on each side or until fish flakes easily when tested with a fork.
  • serve fish with Aioli and lemon wedges.

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