Monday, 5 August 2013

Madhouse Recipe : Crunchy Cornflake-Crusted Pan-Fried Cod

A lot of the time, the Madhouse Mini-testers turn their nose up and groan when I say that we're having fish for lunch. Sophie used to say she was scared of the bones, now she says she doesn't like the taste. But I have a few tricks up my sleeve ! When we had Crunchy Cornflake-Crusted Pan-Fried Cod for lunch - or, as I told the kids, Crispy Fishfingers, not only did they gobble them all up and ask for seconds, they also asked if they could have the leftovers for tea - wow !

Crunchy Cornflake-Crusted Pan-Fried Cod

ingredients :

cod fillets
1 egg
cornflakes or similar (I used Special K)
a little olive oil

Put the cornflakes in a bag, fold over the top (don't seal it or it will pop and the cornflakes will fly all over the room !) and use a rolling pin (and a small child !) to crush them to bits.

Set up a work station with three bowls, side by side, containing flour, beaten egg and crushed cornflakes.

Chop the fish into child-friendly sized fillets. Dip each piece in flour on both sides, then egg, then cornflakes.

Gently fry them in a little olive oil for a few minutes on each side.

We served ours with rice and sweetcorn but you could also use this as a homemade alternative to fish and chips too.

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