Richard Blunt
Ingredients
1/2 cup flour
kosher salt and freshly ground black pepper to taste
1 egg
1/2 cup milk
1 cup cornflake crumbs
1 lb. fish fillets (small thin fillets preferred)
1/2 cup peanut oil
Method
Equipment: 7-inch well-seasoned cast iron skillet or an equivalently sized skillet with a nonstick surface.
Combine and blend flour with salt and pepper in a shallow bowl.
In separate bowl, combine and blend egg with milk.
Place the cornflake crumbs in a third bowl.
Coat fillets with flour, then shake off any excess flour. Dip fillets in egg mixture, making sure that fillets have no dry spots.
Coat fillets with cornflake crumbs. Inspect fillets to ensure that each is completely coated with crumbs. If necessary redip the bare spot in the egg mixture, then back into the crumbs.
Heat oil over medium flame. Fry each fillet until golden brown on each side. Corn flake crumbs brown quickly, and the thin fillets cook equally as fast, so the whole process will only take a couple of minutes.
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