John Myers
Ingredients for 4 servings:
- 4 servings of fish fillet(s) (halibut)
- 2 eggs
- 50 ml milk
- 100 g flour
- 200 g cornflakes
- 2 tbsp Parmesan
- 1 tbsp paprika powder, sweet
- 1 lemon(s)
- Salt and pepper, white
- oil
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Halibut in cornflake parmesan crust
Squeeze the lemon juice over the halibut fillets and season the fish with a little pepper. Let stand for 10 minutes. Whisk the eggs with the milk and add a little salt. Crumble the cornflakes (either by hand or in a plastic bag). The individual cornflake pieces should be no larger than 2-3 mm. Mix with the Parmesan cheese and paprika powder. First coat the fillets in flour, then dip them in the eggs, and finally coat them with the cornflakes. Fry in hot oil until golden brown. The oil should just cover the fillets. Drain briefly on kitchen paper and serve immediately. This accompanies lukewarm potato salad. Additional notes: Grated cornflakes are also available these days. These are too fine and not suitable for this recipe. I have tried this recipe with various types of fish. According to all the taste testers, halibut tastes best. The coating darkens quickly, so don’t overcook.
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