Cornflake Crusted Fish Fry
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Serves/Makes: 4
Ready in: 2-5 hrs
- 1 pound white fish filets, such as perch, haddock, flounder, or cod, cut into serving pieces
- 1 egg, beaten
- 1 cup milk
- salt and pepper, to taste
- 1 cup finely crushed cornflake crumbs
- 1 cup corn or other cooking oil
Combine the beaten egg and milk along with a pinch each of salt and pepper in a zip-top plastic bag. Add the fish and seal the bag. Let the fish soak in the milk mixture for 2-8 hours. When ready to cook the fish, place the cornflake crumbs in another zip-top plastic bag. Remove the fish from the milk mixture, letting any excess drip off. Add the fish a few pieces at a time to the bag with the crumbs and shake in the crumb mixture until completely coated. Repeat with the remaining fillets. Heat the oil in a deep skillet to 375 degrees F over medium-high heat. Add the fish, in batches if needed, and fry until golden brown and cooked through, about 4-5 minutes per side. Remove the fish to paper toweling to drain. Serve hot with lemon slices and tartar sauce, if desired.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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