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Corn-Flake Crusted Fish Fillets With Chile-Cilantro Aioli

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“I love using different crusts on fish and chicken. This is excellent with a white fillet such as catfish, tilapia or halibut. The mayonnaise aioli has just enough spice to really compliment the fish!”
READY IN:
23mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Make aioli by combining all ingredients and stirring well. Store in the refrigerator until ready to serve.
  2. To make fish, combine milk and egg white in a shallow dish. In a second dish, combine cornflakes, flour, salt and pepper.
  3. Heat oil in a large skillet (non-stick works best) over medium-high heat.
  4. Dip fillets in milk mixture and then dredge in cornflake mixture.
  5. Add to pan and cook 4 minutes per side or until fish flakes easily.
  6. Garnish with lemon wedges and serve with aioli.

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