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Homemade Cornflake Crusted Fish with Chili Tartar Sauce photo

Cornflake Crusted Fish with Chili Tartar Sauce

This Cornflake Crusted Fish is irresistibly crispy and paired with zesty chili tartar sauce—perfect for impressing family and friends!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 7 ounces Greek yogurt plain
  • 2 tablespoons capers finely chopped
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice adjust according to your taste
  • 1 tablespoon parsley fresh and finely chopped
  • 1 tablespoon chives finely chopped
  • 1/4 teaspoon paprika or piment d'espelette (if available)
  • 1/4 teaspoon salt
  • 1 pound fish fillets (4 fillets, any kind of firm white fish like sole, halibut, haddock, or striped sea bass)
  • 1 cup flour (for coating the fish, more or less)
  • 2 eggs beaten
  • 4 cups cornflakes crushed coarsely with your hands (for coating the fish, more or less)
  • Canola oil (substitute with saffron oil, sunflower oil, peanut oil, or other suitable oils for frying)

Equipment

  • Large mixing bowls
  • Whisk
  • Frying Pan
  • Tongs
  • Paper Towels

Method
 

Cooking Instructions
  1. Start by combining the Greek yogurt, finely chopped capers, lemon zest, lemon juice, parsley, chives, paprika, and salt in a mixing bowl. Stir until well blended. Taste and adjust the lemon juice or salt to preference. Set aside.
  2. Pat the fish fillets dry with paper towels and season both sides lightly with salt and pepper.
  3. In three shallow dishes, set out the flour, beaten eggs, and crushed cornflakes.
  4. Dredge each fish fillet in flour, dip into the beaten eggs, and then press into the crushed cornflakes, coating both sides generously.
  5. Heat about half an inch of canola oil in a frying pan over medium-high heat. Once hot, carefully place the coated fish fillets in the pan. Fry for about 3-4 minutes on each side or until golden brown and cooked through.
  6. Transfer the fried fish to a plate lined with paper towels to drain excess oil. Serve hot with the chili tartar sauce for dipping.

Notes

  • For a gluten-free option, use gluten-free all-purpose flour and gluten-free cornflakes.
  • For a dairy-free version, substitute Greek yogurt with coconut or nut-based yogurt.
  • Drying the fish fillets is crucial for achieving a crispy crust.
  • Ensure the oil is hot enough before frying to prevent sogginess.
  • Leftovers can be stored in an airtight container for up to 2 days.