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Easy Cornflake Crusted Fish with Chili Tartar Sauce photo

Cornflake Crusted Fish with Chili Tartar Sauce

This Cornflake Crusted Fish is a must-try! Crunchy, tender fish paired with a zesty chili tartar sauce makes for a delightful meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chili Tartar Sauce:
  • 7 ounces Greek yogurt
  • 2 tablespoons capers finely chopped
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice adjust to taste
  • 1 tablespoon parsley fresh, finely chopped
  • 1 tablespoon chives finely chopped
  • 1/4 teaspoon paprika or piment d'espelette
  • 1/4 teaspoon salt
For the Fish:
  • 1 pound fish fillets any firm white fish
  • 1 cup flour
  • 4 cups cornflakes coarsely crushed
  • Canola oil for frying; can substitute with safflower, sunflower, or peanut oil

Equipment

  • Large Mixing Bowls
  • Whisk
  • Frying pan
  • Spatula
  • Paper towels

Method
 

Stepwise Method:
  1. In a medium bowl, combine the Greek yogurt, finely chopped capers, lemon zest, lemon juice, chopped parsley, chopped chives, paprika, and salt. Mix well until all ingredients are evenly distributed. Adjust the lemon juice to your taste. Set aside to let the flavors meld.
  2. Rinse the fish fillets under cold water and pat them dry with paper towels.
  3. In three separate shallow dishes, place the flour, beaten eggs, and coarsely crushed cornflakes. Season the flour with a bit of salt for added flavor.
  4. Take each fish fillet and dredge it in the flour, shaking off any excess. Dip it into the beaten eggs, allowing any excess to drip off, and finally coat it generously with the crushed cornflakes.
  5. In a large frying pan, heat about 1/4 inch of canola oil over medium heat. Once the oil is hot, carefully place the coated fish fillets in the pan. Fry until golden brown and crispy, about 3-4 minutes on each side.
  6. Transfer the fish to a plate lined with paper towels to drain excess oil. Serve immediately with the chili tartar sauce on the side for dipping.

Notes

  • Store leftover fish in an airtight container in the refrigerator for up to 2 days.
  • Reheat in an oven at 350°F (175°C) to restore crispiness.
  • For a gluten-free version, substitute cornflakes with almond flour or gluten-free breadcrumbs.