Corn Cereal Crusted Fried Fish
Recipe GLPR2e2fcb0d033f40
Golden and crispy corn cereal-crusted fish fillets served with a tangy homemade tartar sauce made from mayonnaise, Greek yogurt, and pickled relish. This quick-frying preparation creates an irresistibly crunchy exterior while keeping the fish tender inside.
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Ingredients
½ cup Mayonnaise
⅓ cup Greek yogurt
2 tablespoons Sweet pickle relish
1 tablespoon Grainy mustard
1 tablespoon Fresh Italian parsley, chopped
½ teaspoon Smoked paprika
¼ teaspoon Garlic powder
pinch Ground cayenne pepper
5 cups Corn cereal flakes
1 teaspoon Paprika
1 cup All-purpose flour
2 Large eggs
2 teaspoons Kosher salt, divided
1¼ pounds Walleye fillets
Neutral oil for frying
Lemon wedges, for serving
Directions
Make the tartar sauce: Combine the mayonnaise, Greek yogurt, sweet pickle relish, grainy mustard, chopped fresh parsley, smoked paprika, garlic powder, and a pinch of cayenne pepper in a medium bowl. Stir until well blended. Transfer to a serving bowl and refrigerate until needed.
Prepare the breading stations: Place the corn cereal flakes in a large resealable plastic bag and crush them with your hands or a rolling pin into medium-sized crumbs, slightly finer than oatmeal texture. Pour the crushed cereal into a shallow bowl and stir in the paprika. Spread the flour in a second shallow bowl. In a third bowl, beat the 2 eggs with 1 teaspoon of the kosher salt.
Season and bread the fish: Pat the walleye fillets dry and season all sides evenly with the remaining 1 teaspoon of kosher salt. Working one piece at a time, dredge each fillet in the flour, shaking off excess, then dip into the egg mixture, and finally coat thoroughly in the cereal crumb mixture, pressing gently to help the coating adhere.
Fry the fish: Pour about ½ inch of neutral oil into a large skillet and heat over medium heat. Test the oil temperature by dropping a small cereal crumb into it—when it sizzles immediately, the oil is ready. Carefully place the breaded fish pieces into the hot oil, working in batches if needed to avoid crowding. Fry for 2 to 3 minutes until the coating turns golden brown, then flip each piece and fry the other side for another 2 to 3 minutes until golden and the internal temperature reaches 160°F. Transfer the fried fish to paper towels to drain. Season lightly with additional salt if desired.
Serve: Arrange the hot fish on a platter and serve immediately with the chilled tartar sauce and fresh lemon wedges on the side. Any leftover tartar sauce can be stored covered in the refrigerator for 2 to 3 days.
