Corn Cereal Crusted Fried Fish Recipe

Corn Cereal Crusted Fried Fish

• Skill Level: Intermediate
• Servings: 4
• Nutritional Info per Serving (1 of 4): Calories 1059, Total Fat 75 g, Saturated Fat 9 g, Carbohydrates 60 g, Dietary Fiber 4 g, Sugar 9 g, Protein 37 g, Cholesterol 229 mg, Sodium 806 mg
• Total Time: 25 minutes
• Active Time: 15 minutes

Discover the irresistible crunch of corn cereal crusted fried fish! This lightly sweet, extra-crispy coating transforms tender walleyea flaky whitefish beloved in the upper Midwestinto a dish you'll crave. Swap in any mild whitefish and pair with our smoky, tangy tartar sauce for pure perfection. Ready to fry up some magic in just 25 minutes?

Tartar Sauce Ingredients:

• 1 cup (120 grams) mayonnaise
• cup (65 grams) Greek yogurt
• 2 tablespoons (56 grams) sweet pickle relish
• 1 tablespoon grainy mustard
• 1 tablespoon chopped fresh Italian parsley
• teaspoon smoked paprika
• teaspoon garlic powder
• Pinch of ground cayenne pepper

Fish Ingredients:

• 5 cups (140 grams) corn cereal flakes
• 1 teaspoon paprika
• 1 cup (125 grams) all-purpose flour, for dredging
• 2 large eggs
• 2 teaspoons kosher salt, divided, plus extra for seasoning
• 1 pounds walleye fillets, cut into 8 to 12 pieces (about 4 fillets, depending on size)
• Neutral oil, as needed for frying
• Lemon wedges for serving

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Instructions:

1. Whip up the tartar sauce: In a medium bowl, blend mayonnaise, Greek yogurt, pickle relish, grainy mustard, chopped parsley, smoked paprika, garlic powder, and cayenne. Mix until smooth and chillit makes about 1 cup of zesty goodness.
2. Prep the crave-worthy coating: Crush corn cereal flakes in a resealable bag until medium-fine (like coarse oatmeal). Mix with paprika in a shallow bowl. Set flour in one bowl, beat eggs with 1 teaspoon salt in another.
3. Season fish with remaining 1 teaspoon salt. Dredge in flour, dip in eggs, then press into cereal crumbs for that golden crunch.
4. Heat inch neutral oil in a cast iron skillet over medium. Test with a crumbsizzle means go! Fry pieces 2-3 minutes per side until golden and flaky. Drain on paper towels, sprinkle with salt.
5. Serve hot with chilled tartar sauce and lemon wedges. Devour immediately for peak crispinessstore extra sauce in the fridge up to 3 days.
6. Campfire twist: Use hot coals, a grill grate, and cast iron skillet for outdoor frying adventure!