Ingredients:
2 tablespoons minced fresh cilantro
3 tablespoons mayonnaise ( fat-free if desired)
1 serrano chilies, seeded and minced
1 garlic cloves, minced
1 cup milk
1 large egg whites, 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 wedges
Directions:
Make aioli by combining all ingredients and stirring well. Store in the refrigerator until ready to serve.
To make fish, combine milk and egg white in a shallow dish. In a second dish, combine cornflakes, flour, salt and pepper.
Heat oil in a large skillet (non-stick works best) over medium-high heat.
Dip fillets in milk mixture and then dredge in cornflake mixture.
Add to pan and cook 4 minutes per side or until fish flakes easily.
Garnish with lemon wedges and serve with aioli.
Servings: 4
Time preparation: 15 min.
Time total: 23 min.