Recipe courtesy of Molly Yeh
Corn Cereal Crusted Fried Fish
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- Level: Intermediate
- Total: 25 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- 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
Corn cereal is slightly sweet and extra crunchy, which holds up well to the walleye—a mild flaky whitefish common in the upper Midwest—though feel free to sub out any mild flaky whitefish. The smokiness and tanginess of the tartar sauce balances all the flavors out.
- Level: Intermediate
- Total: 25 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- 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
Ingredients
Tartar Sauce:
Fish:
Directions
- For the tartar sauce: In a medium mixing bowl, add the mayonnaise, yogurt, relish, mustard, parsley, smoked paprika, garlic powder and cayenne and stir to combine. Refrigerate until ready to serve. (Makes about 1 cup.)
- For the fish: Put the corn cereal flakes in a large resealable plastic bag. Crush with your hands or a rolling pin to make medium size crumbs (the mixture should be a little finer than oatmeal). Pour into a shallow bowl and stir in the paprika. Spread the flour in a second bowl and beat the eggs in a third bowl with 1 teaspoon of salt.
- Season the fish all over with the remaining 1 teaspoon of salt. Dredge in the flour, then the eggs, then roll in the cereal crumbs, patting them on to coat evenly.
- Heat about 1/2 inch of neutral oil in a large skillet (cast iron or otherwise) over medium heat. The oil is ready when a cereal crumb sizzles on contact. Standing a safe distance away from the stovetop, slide the breaded fish into the oil and cook until golden, 2 to 3 minutes. Turn and cook the second side until golden, 2 to 3 minutes more. Drain on paper towels and season with salt. Serve hot with the tartar sauce and lemon wedges. The fish is best eaten right away but leftover tartar sauce will keep, covered, in the fridge for 2 to 3 days.
Cook’s Note
To cook over an open fire at the lake, prepare a small, low fire or batch of hot coals. Set a metal grill rack or some other base directly over the fire to make a flat surface (so the oil doesn’t slosh out at any point) and cook as directed above in a heavy cast iron skillet.
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