I have been patiently waiting for cod to go on sale at my grocery store so I could make this recipe. It’s been in my head and written on my list of “need to create” for a while now and I’m so happy with how my Cornflake Crusted Cod with Cilantro Aioli turned out. It’s so perfect for a busy weeknight meal but also a special occasion.
I love cod! My kids aren’t big fans of salmon and will only eat “white fish” so I’m always trying to think of new ways to prepare this. Cod fillets have a mild flavor and a tender but firm texture which makes cod very kid friendly. It also holds up well to so many different flavors. I had never tried one with Mexican flavors like cilantro and chilies but you know I had to experiment with it. The cornflake crust is so crunchy and light! The coating doesn’t need a whole lot of extra ingredients because the aioli is a bold punch that makes you want to douse every bite in it.
How to make Cornflake Crusted Cod with Cilantro Aioli
Let’s start with the Cilantro Aioli because it’s so simple and should be made before you start frying the fish. Are you ready for this? Ok…just add serrano chilies, garlic, lemon juice and cilantro to mayonnaise and mix. That’s it!
The flavors are bright and bold! Don’t be scared of the serranos either. They are higher on the heat scale than a jalapeno but they are small. I used two and the spice was very balanced by the mayonnaise and lemon juice. It wasn’t spicy at all and could have used another serrano!
Before you coat the cod fillets, they need to be patted dry. I like to just lay them out on a paper towel while I’m preparing the aioli and the crust.
For the cornflakes, you can either crush up plain cornflakes cereal or if you want to skip that step, get these boxed crumbs. I found them by the breadcrumbs! I like convenience and I also love how fine these are ground. Saved me a bit of time.
The cornflake crust is very simple – cornflakes, flour, salt and pepper. It is the perfect crunch and light coating because the aioli is so bold and flavorful.
For the “wet” part of the fish coating, just mix milk and egg together. Very simple and easy!
Coating and Cooking the Cod
Get your “dredging” station all set up right next to your hot pan if you can. It makes the process so much easier and seamless.
First dip the fillet into the milk mixture.
Then place in the cornflake crumbs and press to coat all sides.
Lastly, just place the cod in a hot pan with olive oil. Cook on both sides until browned and the internal temperature is 145.
This is the easiest and most delicious recipe for cod! My family devoured my Cornflake Crusted Cod with Cilantro Aioli and begged for me to put in our “regular” rotation. I love having a new way to prepare cod and I know you will too!
Check out Lee’s Marketplace for items on sale the week of April 13-19: cod fillets (frozen), organic lemons, Food Club cornflakes, olive oil
Cornflake Crusted Cod with Cilantro Aioli
For the aioli:
- 1/2 cup mayonnaise
- 2 serrano chilies, seeded and minced
- 2 cloves garlic, minced
- 2 tablespoons cilantro, chopped
- 2 tablespoons fresh squeezed lemon juice
For the cod:
- 2 lbs cod fillets (boneless and skinless), patted dry
- 1/2 cup milk
- 1 egg
- 1 cup finely crushed cornflake crumbs
- 1/8 cup all-purpose flour
- 1/2 teapsoon salt
- 1/4 teaspoon black pepper
- 3-4 tablespoons olive oil
- Lemon wedges for serving
- In a small bowl, combine mayonnaise, serrano, garlic, cilantro and lemon juice. Cover and place in refrigerator until ready to serve.
- In a shallow, wide bowl, whisk together the milk and egg. Set aside. In a shallow dish or plate, combine cornflakes, flour, salt and pepper.
- Heat a large nonstick skillet to medium-high then add 3 tablespoons olive oil.
- Dip fish in milk mixture then place in cornflake crumbs. Press to coat evenly on all sides.
- Place fish in hot skillet and cook about 4 minutes per side or until fish flakes easily when tested with a fork. Add more oil if the pan gets too dry during cooking. (Internal temperature should be 145°F)
- Serve fish topped with cilantro aioli and lemon wedges.
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