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🍽️ Crispy Cornflake Fish with Fresh Melon Salad

493 kcal · 30 min · 4 servings

Crispy Cornflake Fish with Fresh Melon Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the watermelon flesh away from the rind and dice it into small, bite-sized pieces.
  2. 2. Wash the pepper, remove the stem and seeds, and cut it into small pieces.
  3. 3. Peel the red onion and dice it finely.
  4. 4. Wash the limes thoroughly with hot water and pat them dry.
  5. 5. Using a vegetable peeler, grate about one tablespoon of fine lime zest strips.
  6. 6. Pour boiling water over the lime zest strips in a small bowl.
  7. 7. Let the zest strips steep briefly, then rinse them with cold water and drain them.
  8. 8. Mix the melon cubes, pepper pieces, onions, and lime zest together in a bowl.
  9. 9. Squeeze the lime and mix the juice with the olive oil.
  10. 10. Cut the chili in half lengthwise, remove the seeds, and finely dice the flesh.
  11. 11. Mix the chili with the lime and oil mixture.
  12. 12. Season the marinade with salt and pepper.
  13. 13. Stir the chili marinade into the melon salad shortly before serving.
  14. 14. Place the cornflakes in a large freezer bag and squeeze out the air.
  15. 15. Seal the bag and crush the cornflakes into fine crumbs using a rolling pin.
  16. 16. Transfer the crushed cornflakes to a shallow dish.
  17. 17. Whisk the eggs in another shallow dish.
  18. 18. Place the flour in a third shallow dish.
  19. 19. Wash the tilapia fillets and pat them dry.
  20. 20. Season the fillets with salt and pepper.
  21. 21. Coat the fillets first in the flour, then in the egg mixture, and finally in the cornflakes.
  22. 22. Gently press the coating onto the fillets to help it stick.
  23. 23. Heat the oil in a frying pan to a depth of about one finger's width.
  24. 24. Fry the fish fillets over medium-high heat for 5 minutes until golden brown.

Nutrition per serving