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Cornflake Crusted Fish Fry

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  • #121366

Enjoy a southern comfort classic no matter where you live. Milk and egg batter with a cornflake crust keeps it simple, just the way it should be.


serves/makes:
  
ready in:
  2-5 hrs

ingredients

1 pound white fish filets, such as perch, haddock, flounder, or cod, cut into serving pieces
1 egg, beaten
1 cup milk
salt and pepper, to taste
1 cup finely crushed cornflake crumbs
1 cup corn or other cooking oil

directions

Combine the beaten egg and milk along with a pinch each of salt and pepper in a zip-top plastic bag. Add the fish and seal the bag. Let the fish soak in the milk mixture for 2-8 hours.

When ready to cook the fish, place the cornflake crumbs in another zip-top plastic bag. Remove the fish from the milk mixture, letting any excess drip off. Add the fish a few pieces at a time to the bag with the crumbs and shake in the crumb mixture until completely coated. Repeat with the remaining fillets.

Heat the oil in a deep skillet to 375 degrees F over medium-high heat. Add the fish, in batches if needed, and fry until golden brown and cooked through, about 4-5 minutes per side.

Remove the fish to paper toweling to drain.

Serve hot with lemon slices and tartar sauce, if desired.

added by

Pamela Chester, CDKitchen Staff
Read more: Fish Fry Fridays


nutrition data

Nutritional data has not been calculated yet.


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reviews & comments

  1. Sandie

    I would like to make this, but I don't want to fry it. Could this recipe be baked in the oven?

    • This recipe really was developed for frying. We have other oven-baked recipes on the site that might be what you are looking for, otherwise you you're welcome to try oven-baking this one. If you do, please let us know how it turns out.

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