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    • Cornflake-Crusted Fish

    Cornflake-Crusted Fish

    Mark Sharron
    Easy
    20 minutes
    4

    Cornflake-Crusted Fish is a very unique and very delicious dish, perfect for dinner parties, celebrations and gatherings. It is quite a simple dish to make and can be completed within a short amount of time.

    The dish is particularly tasty and has a crunchy but smooth texture to it, achieved by covering the fish fillets with cornflakes and flour and then frying them in hot oil.

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    Ingredients

    • 4 cod fillets
    • 1 cup cornflakes
    • 1/2 cup all-purpose flour
    • 2 cloves garlic, finely chopped
    • Bunch of dills, chopped
    • 2 lemons, cut into wedges
    • 1 cup mayonnaise
    • Salt and ground black pepper to taste
    • Oil for frying

    Method

    • Step-by-Step Method for Cornflake-Crusted Fish
    • Preheat oven to 200°C (392°F) or prepare your frying setup with sufficient oil heated to 180°C (356°F)
    • Pat the cod fillets dry with paper towels and season both sides with salt and black pepper
    • Place cornflakes in a sealed plastic bag and crush into coarse crumbs using a rolling pin
    • Transfer crushed cornflakes to a shallow plate for dredging
    • Pour all-purpose flour onto a separate shallow plate
    • In a small bowl, combine chopped garlic with a pinch of salt, then mix into the mayonnaise to make a garlic mayo
    • Prepare lemon wedges and chopped dills for serving
    • Dredge each cod fillet first in all-purpose flour, ensuring an even, light coating
    • Press each floured fillet firmly into the crushed cornflakes, coating both sides thoroughly
    • Place the coated fillets on a tray or rack, ready for cooking
    • Fry each fillet in hot oil for 2-3 minutes per side, or until golden and cooked through; alternatively, bake on a lined tray for 12-15 minutes, turning once for even color
    • Rest fillets briefly on a paper towel to remove excess oil if fried
    • Plate each fish fillet with a generous dollop of garlic mayo, a sprinkle of fresh chopped dill, and lemon wedges on the side
    • Serve immediately while hot and crispy, optionally garnished with extra dill for color and freshness