Corn Flake-Crusted Fish Fillets with Dilled Tartar Sauce

Classic seafood dinner ready in 30 minutes! Enjoy these crispy cod fillets coated with cornmeal and served with dilled tartar sauce. MORE+ LESS-

By Betty Crocker Kitchens

Updated May 13, 2011

Make with

Gold Medal Flour

Ingredients

1/2

cup mayonnaise (do not use salad dressing)

tablespoon finely chopped onion

tablespoons dill pickle relish

1/2

cup Gold Medal™ all-purpose flour

teaspoon salt

eggs

tablespoons water

cups corn flakes cereal, crushed (about 1 2/3 cups)

cod fillets (4 to 6 oz each)

1/4

cup vegetable oil

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1

In small bowl, mix mayonnaise, onion and pickle relish. Cover; refrigerate.
2

Meanwhile, in shallow dish, mix flour and salt. In another shallow dish, beat eggs and water with fork. Place crushed cereal in third shallow dish. Dip fish in flour, coating well; shake off excess. Dip floured fish in egg mixture, then in cereal, coating all sides completely. Place coated fish on ungreased cookie sheet.
3

In 12-inch nonstick skillet, heat oil over medium heat until hot. Keeping at least 1 inch between fish fillets and cooking in batches if needed, cook fish in oil 3 to 4 minutes on each side, turning once, until well browned and fish flakes easily with fork. Serve fish topped with sauce.