Cornflake-Crusted Fish Recipe

This cereal isn’t just for breakfast—it makes a great coating, too!

This seafood recipe uses cornflakes instead of breading. Cereal makes a great coating, and adds crunch to your usual fish dish. 

Cornflake-Crusted Fish Recipe

Roselle Miranda
This cereal isn’t just for breakfast—it makes a great coating, too!
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 30 minutes
Course Main Dishes
Cuisine Others
Servings 6


Cornflake-Crusted Fish Ingredients

  • 1 Cup cornflakes
  • 1/2 Cup all-purpose flour
  • 3 cream dory fillets thawed, dried, halved
  • 2 cloves Garlic peeled, finely chopped
  • 2 lemons cut into 8 wedges each
  • 1 Cup mayonnaise
  • Salt to taste
  • ground black pepper to taste
  • Oil for frying


  • In a deep sauté pan over medium heat, heat enough oil for pan frying.
  • In a blender, process cornflakes until finely ground. Transfer to a shallow plate. Stir in flour, and salt and pepper to taste. Season fish lightly with salt and pepper on both sides. Dredge in flour mixture.
  • Pan fry fish in hot oil until cooked through. Drain on a rack with paper towels. Repeat with remaining fish.
  • Make Garlic Mayo: Drain the oil from the pan, leaving about 1 Tbsp. and return to the heat. Once hot, brown garlic. Transfer garlic to a small bowl. Add a squeeze of lemon juice and stir in mayo. Serve fish with garlic mayo, lemon wedges, and rice. Recipe originally published in the June 2017 issue of Good Housekeeping.
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