Crusted Skillet Halibut Steaks With Chile Cilanto Aioli

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You can even add a couple tablespoons grated parmesan cheese to the cornflake mixture if desired, to easily crush the cornflakes place in a heavy ziploc bag, seal the bag and crush with a rolling pin, or you can purchase the cornflake crumbs in a box already crushed. Try to make the aioli up to a day in advance to blend flavors.

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Steps

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For the aioli.

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Mix all ingredients in a bowl and adjust to taste.

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Chill until ready to use.

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For the fish.

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In a small bowl whisk the milk and egg together.

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Trensfer to a shallow dish.

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In a shallow dish.

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Mix the cornflake crumbs , flour , seasoned salt , black pepper , garlic powder and cayenne.

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Heat oil in a large skillet over medium-high heat.

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Dip the halibut steaks into the egg / milk mixture and then coat well in the cornflakes mixture.

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Using you hands pat down the mixture firmly to adhear to the fish.

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Fry the fish for about 4 minutes on each side , or until the fish flakes easily with a fork.

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Serve with the aioli and lemon wedges.

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Ingredients

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milk, egg, corn flakes, flour, seasoning salt, lemon pepper, garlic powder, cayenne pepper, oil, halibut steaks, lemon, fresh cilantro, mayonnaise, serrano chili, garlic, salt