4 fillets of your favorite white fish (cod, haddock, or flounder)
2 cups all-purpose flour
1 tbsp. paprika
4 tbsp. fish seasoning (pepper, salt, oregano, basil, coriander, etc.; I use a store brand)
2 large eggs
3 tbsp. mayonnaise
3 tbsp. heavy cream
3 cups corn flakes (crushed and fine)
4 tbsp. butter for topping fillets (optional)
4 tbsp. shortening (Crisco; to grease pan with - more is better!)

Rinse and pat dry fillets (paper towels work best). Set aside on plate.

Combine flour, paprika, and fish seasoning in large bowl or a good deep cooking tray.

Beat eggs with mayonnaise and heavy cream in separate bowl (large mixing bowl works best).

Take fillets and dip into egg mixture, let access mixture drip off back into egg mixture bowl, place fillets (one at a time) into flour mixture (turning about four or five times to evenly coat fillets), place on dry plate and let set.

After a few minutes (three or so) return the fillets to the flour mixture to evenly coat and to eliminate any uneven coverage to the fillets.

Place fillets back on the plate to sit for a few more minutes.

Take crushed cornflakes and place on tray or a plate.

Heat oven to 250°F (it only takes a few minutes), place a greased cookie sheet in to oven and let warm up, be careful to not let the pan get to a smoking point (about 5 minutes).

Take cookie sheet out and place on thermal surface or rack, take fillets and dip back into remaining egg mixture (one at a time), then transfer to cornflakes (be sure to coat entire fillet), place on cookie sheet. Place in oven for ten minutes and then add pads of butter to the top of the fillets (this can be skipped for those watching the calories - but I don’t suggest it if you want the true flavor).

Bake in slow (250°F) oven for 20 minutes to twenty five minutes depending on your oven (the tops should start to turn a golden brown). Remove and enjoy with a good tartar sauce!!!!

Prep time: 20 minutes; Cook time: 20-25 minutes.

Serve with oven potatoes for a good meal!

Submitted by: Stefan Durisek