Molly coats flaky white fish in crunchy corn cereal and makes an appetizing, velvety tartar sauce for dipping!
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Cookbook author, food blogger and Midwest transplant Molly Yeh welcomes her country life and makes meals influenced by her Jewish and Chinese heritage– with a taste of the Midwest, too.

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Corn Cereal Crusted Fried Fish
RECIPE COURTESY OF MOLLY YEH
Level: Intermediate
Total: 25 min
Active: 15 minutes
Yield: 4 servings

Components

Tartar Sauce:

1/2 cup (120 grams) mayo
1/3 cup (65 grams) Greek yogurt
2 tablespoons (56 grams) sweet pickle relish
1 tablespoon rough mustard
1 tablespoon sliced fresh Italian parsley
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
Pinch ground cayenne

Fish:

5 cups (140 grams) corn cereal flakes
1 teaspoon paprika
1 cup (125 grams) versatile flour, for dredging
2 large eggs
2 teaspoons kosher salt, divided, plus more for seasoning
1 1/4 pounds walleye fillets, cut into 8 to 12 pieces (about 4 fillets; depending upon size).
Neutral oil, as required.
Lemon wedges, for serving.

Directions.

For the tartar sauce: In a medium mixing bowl, add the mayo, yogurt, relish, mustard, parsley, smoked paprika, garlic powder and cayenne and stir to combine. Cool till ready to serve. (Makes about 1 cup.).

For the fish: Put the corn cereal flakes in a big resealable plastic bag. Squash with your hands or a rolling pin to make medium size crumbs (the mixture must be a little finer than oatmeal). Pour into a shallow bowl and stir in the paprika. Spread out the flour in a second bowl and beat the eggs in a 3rd 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 big frying pan (cast iron or otherwise) over medium heat. The oil is all set when a cereal crumb sizzles on contact. Standing a safe range away from the stovetop, slide the breaded fish into the oil and cook up until golden, 2 to 3 minutes. Turn and cook the 2nd 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 finest eaten right now however leftover tartar sauce will keep, covered, in the fridge for 2 to 3 days.

Cook's Note.

To prepare over an open fire at the lake, prepare a little, low fire or batch of hot coals. Set a metal grill rack or some other base directly over the fire to make a flat surface area (so the oil does not slosh out at any point) and cook as directed above in a heavy cast iron frying pan.

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Molly Yeh's Corn Cereal Crusted Fried Fish|Girl Satisfies Farm|Food Network.

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