Molly Yeh’s Corn Cereal Crusted Fried Fish | Girl Meets Farm | Food Network

Molly coats flaky white fish in crunchy corn cereal and makes a tangy, creamy tartar sauce for dipping!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired 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 min
Yield: 4 servings

Ingredients

Tartar Sauce:

1/2 cup (120 grams) mayonnaise
1/3 cup (65 grams) Greek yogurt
2 tablespoons (56 grams) sweet pickle relish
1 tablespoon grainy mustard
1 tablespoon chopped 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) all-purpose 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 on size)
Neutral oil, as needed
Lemon wedges, for serving

Directions

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.

Cook’s Note

To cook over an open fire at the lake, prepare a small, 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 (so the oil doesn’t slosh out at any point) and cook as directed above in a heavy cast iron skillet.

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Molly Yeh’s Corn Cereal Crusted Fried Fish | Girl Meets Farm | Food Network

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