Crispy Cornflake-Crusted Halibut with Spicy Cilantro Aioli
Elevate your seafood dinner with this Crispy Cornflake-Crusted Halibut topped with a zesty Spicy Cilantro Aioli. The mild, flaky halibut is coated with a crunchy cornflake mixture that provides the perfect contrast to the tender fish. Enhanced with garlic and a pinch of cayenne for a subtle kick, this dish is sure to impress family or guests alike. Pair it with fresh lemon wedges for a burst of brightness and serve with a creamy, homemade aioli infused with fresh cilantro and serrano chili. This dish can be a delightful centerpiece for your next dinner party or simply a satisfying weeknight meal. Prepare the aioli a day in advance to allow the flavors to meld beautifully.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Milk
1 cup (None)
Large Egg
1 (Slightly beaten)
Finely crushed cornflakes
2 cups (Measure 2 cups after crushing)
Flour
1/4 cup (None)
Seasoning salt
2 teaspoons (None)
Lemon pepper
1/2 teaspoon (Or to taste (can substitute with black pepper))
Garlic powder
1 teaspoon (None)
Cayenne pepper
1 pinch (Optional)
Oil
4-6 tablespoons (For frying)
Halibut steaks
4 (6 ounces each) (Fresh)
Lemon
1 (Cut into four wedges)
Fresh cilantro
4 tablespoons (Minced)
Mayonnaise
6-7 tablespoons (None)
Serrano chili
1 (Seeded and minced)
Fresh garlic
1 teaspoon (Minced, or to taste)
Salt
To taste (Optional)
Instructions
1
Prepare the aioli by combining mayonnaise, minced cilantro, serrano chili, fresh garlic, and salt in a bowl. Mix well, taste, and adjust seasoning as desired. Cover and refrigerate for at least 30 minutes or up to 24 hours to allow flavors to develop.
2
In a shallow dish, whisk together the milk and the beaten egg until well combined. Set aside.
3
In another shallow dish, mix together the finely crushed cornflakes, flour, seasoned salt, lemon pepper, garlic powder, and cayenne (if using).
4
Heat 4 to 6 tablespoons of oil in a large skillet over medium-high heat until shimmering.
5
Dip each halibut steak into the milk and egg mixture, allowing excess to drip off, then coat thoroughly with the cornflake mixture, pressing firmly to help it adhere.
6
Carefully place the crusted halibut in the hot skillet, cooking for about 4 minutes on each side or until golden brown and the fish flakes easily with a fork.
7
Remove from heat and serve hot with the spicy cilantro aioli on the side and lemon wedges for squeezing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Cornflake-Crusted Halibut?
It is a seafood dish featuring mild, flaky halibut coated in a crunchy cornflake and spice mixture, pan-fried to golden perfection and served with a zesty cilantro aioli.
What ingredients are in the Spicy Cilantro Aioli?
The aioli is made by combining mayonnaise, minced cilantro, seeded serrano chili, fresh minced garlic, and salt.
How long should the aioli be refrigerated?
For the best flavor development, cover and refrigerate the aioli for at least 30 minutes, or up to 24 hours before serving.
What type of fish is used in this recipe?
The recipe specifically calls for four 6-ounce fresh halibut steaks.
How do I prepare the cornflake coating?
Finely crush the cornflakes and mix them in a shallow dish with flour, seasoning salt, lemon pepper, garlic powder, and an optional pinch of cayenne.
What is the purpose of the milk and egg mixture?
The whisked milk and egg serve as a binder, helping the cornflake crust adhere to the halibut steaks.
How much oil is needed for frying?
You will need between 4 to 6 tablespoons of oil in a large skillet to fry the fish.
How long does it take to cook the halibut?
The halibut should be cooked for approximately 4 minutes on each side over medium-high heat.
How do I know when the fish is finished cooking?
The fish is done when the crust is golden brown and the meat flakes easily when tested with a fork.
Can I substitute the serrano chili in the aioli?
Yes, you can use a jalapeno for a milder heat or omit the chili entirely if you prefer a non-spicy cilantro aioli.
What should I serve with the halibut?
The recipe suggests serving the hot fish with the prepared spicy cilantro aioli and fresh lemon wedges for squeezing.
Can I use black pepper instead of lemon pepper?
Yes, black pepper can be substituted for lemon pepper if you do not have it on hand.
Is the cayenne pepper mandatory?
No, the cayenne pepper is optional and used to add a subtle kick to the crust if desired.
How do I ensure the crust stays on the fish?
After dipping the fish in the egg wash, press the cornflake mixture firmly into the halibut to help it adhere.
Can I prepare the aioli in advance?
Yes, the recipe recommends preparing it a day in advance to allow the flavors to meld beautifully.
What are the total number of ingredients?
There are 16 total ingredients used to make both the fish and the aioli.
Should the cornflakes be measured before or after crushing?
You should measure out 2 cups of cornflakes after they have been finely crushed.
How do I prepare the serrano chili?
The serrano chili should be seeded and then finely minced before being added to the aioli.
What size should the halibut steaks be?
The recipe is designed for four steaks, each weighing approximately 6 ounces.
Can I use dried garlic instead of fresh for the aioli?
While fresh garlic is recommended for the best flavor, you can use 1 teaspoon of minced fresh garlic or adjust to taste.
Is this recipe suitable for a dinner party?
Yes, the description notes it is an impressive dish for guests but also simple enough for a satisfying weeknight meal.
What kind of flour is used in the coating?
The recipe calls for 1/4 cup of standard all-purpose flour to be mixed with the crushed cornflakes.
What temperature should the skillet be?
The skillet should be heated over medium-high heat until the oil is shimmering before adding the fish.
How many lemon wedges are needed?
One lemon cut into four wedges is recommended for serving.
Can I substitute the halibut with another fish?
While halibut is the star, other firm white fish like cod or sea bass would also work with this cornflake crust.
How much mayonnaise is used in the aioli?
The aioli requires between 6 to 7 tablespoons of mayonnaise.
Is the egg beaten before mixing?
Yes, the one large egg should be slightly beaten before being whisked with the milk.
What gives the crust its savory flavor?
A combination of seasoning salt, lemon pepper, and garlic powder provides the savory profile for the crust.
Do I need to add salt to the aioli?
Salt is optional and should be added to the aioli to taste after mixing the other ingredients.
How much milk is required for the wash?
One cup of milk is whisked with the egg to create the liquid base for the coating process.