Corn-Flake Crusted Fish Fillets With Chile-Cilantro Aioli - cooking recipe

Ingredients

Chile-Cilantro Aioli
2 tablespoons minced fresh cilantro
3 tablespoons mayonnaise (fat-free if desired)
1 serrano chili, seeded and minced
1 garlic clove, minced
Corn-flake Crusted Fish Fillets
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

Preparation

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.