Cornflake Crusted Cod with Cilantro Aioli
Tender cod fillets are coated in a crunchy, light cornflake crust then topped with a bold, bright aioli full of serrano chilies, lemon juice, garlic and cilantro.
Ingredients
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
Instructions
- 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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