Corn Crusted Red Fish Recipes

Steps:

• For the tartar sauce: In a medium mixing bowl, add the mayonnaise, yogurt, relish, mustard, parsley, smoked paprika, garlic powder and cayenne and stir to combine. Refrigerate until ready to serve. (Makes about 1 cup.)
• For the fish: Put the corn cereal flakes in a large resealable plastic bag. Crush with your hands or a rolling pin to make medium size crumbs (the mixture should be a little finer than oatmeal). Pour into a shallow bowl and stir in the paprika. Spread the flour in a second bowl and beat the eggs in a third bowl with 1 teaspoon of salt.
• Season the fish all over with the remaining 1 teaspoon of salt. Dredge in the flour, then the eggs, then roll in the cereal crumbs, patting them on to coat evenly.
• Heat about 1/2 inch of neutral oil in a large skillet (cast iron or otherwise) over medium heat. The oil is ready when a cereal crumb sizzles on contact. Standing a safe distance away from the stovetop, slide the breaded fish into the oil and cook until golden, 2 to 3 minutes. Turn and cook the second side until golden, 2 to 3 minutes more. Drain on paper towels and season with salt. Serve hot with the tartar sauce and lemon wedges. The fish is best eaten right away but leftover tartar sauce will keep, covered, in the fridge for 2 to 3 days.

Steps:

• In small bowl, mix mayonnaise, onion and pickle relish. Cover; refrigerate.
• Meanwhile, in shallow dish, mix flour and salt. In another shallow dish, beat eggs and water with fork. Place crushed cereal in third shallow dish. Dip fish in flour, coating well; shake off excess. Dip floured fish in egg mixture, then in cereal, coating all sides completely. Place coated fish on ungreased cookie sheet.
• In 12-inch nonstick skillet, heat oil over medium heat until hot. Keeping at least 1 inch between fish fillets and cooking in batches if needed, cook fish in oil 3 to 4 minutes on each side, turning once, until well browned and fish flakes easily with fork. Serve fish topped with sauce.

Steps:

• Combine first 4 ingredients in a shallow bowl. Put egg whites in another shallow bowl. Dip each fish fillet in cornmeal mixture, then in egg whites, then again in cornmeal mixture. Place fillets on a plate; cover with plastic wrap and refrigerate 10 minutes. Heat oil in a large nonstick skillet. Add fillets and cook over medium-high heat, 2 to 3 minutes per side. Season to taste with salt and pepper. Serve with lemon wedges.