Cornflake Crusted Fish Fry

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.