Corn Flake Crusted Fish Fillets with Chile Cilantro Aioli
Crisp, golden, and irresistibly flavorful, these Corn Flake Crusted Fish Fillets with Chile Cilantro Aioli are a game-changer for your dinner table. This recipe combines tender white fish fillets—coated in a crunchy corn flake crust—with a zesty homemade aioli made from cilantro, lime juice, and a touch of spicy sriracha. The simple breading technique ensures every bite is packed with texture, while the fresh, tangy dip adds a vibrant kick. Ready in just 35 minutes, this dish is perfect for a quick weeknight meal or an impressive seafood centerpiece. Serve hot and garnish with lime wedges for a crowd-pleasing combination that’s as satisfying as it is easy to prepare. Keywords: crispy fish fillets, corn flake crust, chile cilantro aioli, quick seafood recipe, weeknight dinner.
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Recipe Information
Ingredients
- 4 pieces white fish fillets (such as cod, tilapia, or haddock)
- 2 cups corn flakes (crushed)
- 0.5 cup all-purpose flour
- 2 large eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic powder
- 3 tablespoons olive oil (for frying)
- 0.5 cup mayonnaise
- 2 tablespoons fresh cilantro (chopped)
- 1 tablespoon lime juice
- 1 teaspoon sriracha or chili paste
- 1 clove garlic (minced)
Instructions
Prepare the chile cilantro aioli: In a small bowl, stir together mayonnaise, chopped cilantro, lime juice, sriracha or chili paste, and minced garlic. Mix until well combined, then cover and refrigerate until ready to serve.
Set up a breading station: Place the flour in a shallow dish, whisk the eggs in another shallow dish, and place the crushed corn flakes in a third shallow dish. Season the flour with half of the salt, pepper, paprika, and garlic powder.
Pat the fish fillets dry with a paper towel and season both sides with the remaining salt, pepper, paprika, and garlic powder.
Dredge each fish fillet in the seasoned flour, shaking off any excess. Dip the fillet into the beaten eggs, allowing excess egg to drip off, then coat each fillet evenly in the crushed corn flakes. Press gently to ensure the corn flakes adhere well.
Heat olive oil in a large skillet over medium heat. Once the oil is shimmering, add the fish fillets in batches (avoid overcrowding the pan). Cook for 3-4 minutes on each side, or until the crust is golden brown and the fish is cooked through.
Transfer cooked fish to a paper towel-lined plate to drain any excess oil. Repeat with remaining fillets, adding more oil to the pan if necessary.
Serve the corn flake crusted fish fillets hot, paired with the chile cilantro aioli for dipping. Garnish with additional chopped cilantro or lime wedges if desired.
Nutrition Facts
Calories |
2410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.9 g | 182% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 3921 mg | 170% | |
| Total Carbohydrate | 173.0 g | 63% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 11.8 g | ||
| Protein | 107.6 g | 215% | |
| Vitamin D | 22.1 mcg | 110% | |
| Calcium | 166 mg | 13% | |
| Iron | 38.9 mg | 216% | |
| Potassium | 1622 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
