Corn-Flake Crusted Fish Fillets With Chile-Cilantro Aioli

Description: 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!

Ingredients:

• 2 tablespoons minced fresh cilantro
• 3 tablespoons mayonnaise (fat-free if desired)
• 1 serrano chili, seeded and minced
• 1 garlic clove, minced
• 1 cup milk
• 1 large egg white, lightly beaten
• 2 cups corn flakes, crushed
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 4 (6 ounce) fish fillets
• lemon wedge

Steps:

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.