Zutaten für Corn Flake Crusted Fish Fillets With Chile Cilantro Aioli
- Fresh Cilantro
- 1/2 cup mayonnaise
- Serrano Chili
- Garlic Clove
- 1/4 cup milk
- 1 large egg white
- Corn Flakes
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt (for crust)
- Black Pepper
- Olive Oil
- 4 (6-ounce) fish fillets (catfish, tilapia, or halibut)
- Lemon Wedge
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Zubereitung von Corn Flake Crusted Fish Fillets With Chile Cilantro Aioli
- **Make the Aioli:** In a medium bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons finely chopped cilantro, 1 tablespoon lime juice, 1-2 jalapeños, finely minced (adjust to your spice preference), 1 clove garlic, minced, and 1/4 teaspoon salt. Stir well and refrigerate until ready to serve.
- **Prep the Fish:** In a shallow dish, whisk together 1/4 cup milk and 1 large egg white.
- **Prepare the Crust:** In a separate shallow dish, combine 1 1/2 cups crushed cornflakes, 1/2 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- **Cook the Fish:** Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Dip each fish fillet (about 4, 6-ounce fillets) in the milk mixture, then dredge thoroughly in the cornflake mixture, pressing gently to adhere.
- **Fry the Fish:** Carefully place the fillets in the hot skillet and cook for 4 minutes per side, or until the fish is golden brown and flakes easily with a fork.
- **Serve:** Garnish with lemon wedges and serve immediately with a generous dollop of the Chile Cilantro Aioli.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
9g
Fat
15g
Carbs
8g
