Ingredients:

  • 4 (6-ounce) deboned white fish fillets (e.g., tilapia or cod)
  • 1 teaspoon salt (5 g)
  • ½ teaspoon black pepper (2 g)
  • ½ teaspoon garlic powder (2 g)
  • ½ teaspoon paprika (1 g)
  • 1 cup (75 g) crushed cornflakes
  • ½ cup (65 g) all-purpose flour
  • 2 large eggs, beaten
  • ¼ cup (60 ml) milk or a dairy-free alternative
  • Cooking oil for frying (enough to cover the bottom of the pan)

Instructions:

  1. Pat fish fillets dry with paper towels. Season with salt, pepper, garlic powder, and paprika.
  2. In one bowl, place the flour. In a second bowl, whisk together eggs and milk. In a third bowl, add crushed cornflakes.
  3. Dredge each fish fillet in flour, shaking off excess. Dip in the egg mixture, allowing excess to drip. Press into crushed cornflakes, ensuring full coverage.
  4. Heat oil in the skillet over medium heat until shimmering.
  5. Carefully add fillets to the hot oil, cooking in batches if necessary. Fry for 3-4 minutes on each side or until golden brown and cooked through (internal temperature should reach 145°F / 63°C).
  6. Remove fish with tongs and place on paper towels to drain. Serve immediately with your choice of sides.