4 servings (serving size: 1 fish fillet, about 1 tablespoon mayonnaise mixture, and 1 lemon wedge)

We loved this halibut recipe so much, we gave it our highest rating. Make the mayonnaise-based aioli ahead, if you like.

How to Make It

Step 1

To prepare aioli, combine first 4 ingredients, stirring well.

Step 2

To prepare fish, combine milk and egg white in a shallow dish, stirring well with a whisk. Combine cornflakes, flour, salt, and black pepper in a shallow dish.

Step 3

Heat oil in a large nonstick skillet over medium-high heat. Dip fish in milk mixture; dredge in cornflake mixture. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with mayonnaise mixture and lemon wedges.

Ratings & Reviews

Cooked in cast iron skillet on grill, excellent!

June 27, 2015
I have made this several times, followed recipe except used reduced fat mayo instead of fat free. Cooked it in a cast iron skillet on the grill so the house wouldn't smell fishy, excellent!

Thekidd30's Review

October 29, 2013
Loved this! We love halibut and the cornflake coating was a great combo. The aioli has a kick to it but I think it's a must. Definitely a keeper!

SaraEllen's Review

February 20, 2013
I loved the crunch on the fish. I used tilapia because that is what I had, but I'm sure it would taste great on any white fish. The sauce was good too, however, I only had dried cilantro and I feel it would likely be better with fresh. Definitely a keeper!

bellablue05's Review

January 31, 2013
I have never given a 2 star review before but I had to with this one. The sauce is tasty, but the fish was just lacking. I think using panko crumbs alone is just as effective. Dunking the fish in egg whites an skim milk, bleh. I'd rather use straight egg. I know it's supposed to be a "light " recipe but the corn flakes did not stick to the fish at all as a result. I won't make this again :(

sweetpickles57's Review

January 24, 2013
We only cooked up the fish portion of this recipe. We thought it was a great way to transfer boring whiting or flounder fillets into something our children loved. Would definitely do this dish again for it's simplicity & crunchy yumminess.

cook2feed's Review

January 17, 2013
For the budget conscious, this recipe works with any white fish. Everyone here is excited for dinner when this is on the menu. Love it! Super good in fish tacos.

carolfitz's Review

September 09, 2012
Easy and reliable -- we've made this a couple times to recipe since it was chosen as "best fish" in 2007. http://www.cookinglight.com/eating-smart/from-the-editors/all-time-best-recipes-00400000041570/page22.html Last night we subbed Prudhomme's "blackened redfish" seasoning for the salt & pepper and cut the cornflakes & flour in half. We always seemed to have a lot left over, maybe cause we only crust the top & sides, leaving the skin-side "naked." Served with yellow rice and black beans. Not a fan of the aioli, but made it out of habit. This morning I'm wondering about all the recipes calling for panko -- would coarse-crushed cornflakes be a less-expensive sub?

audreykate's Review

December 29, 2011
I have made this recipe four or five times. The first few times, I was lucky--the mahi mahi I used came in just the right proportions. I made it again tonight with filets that were thick--it made me uncomfortable, concerned they wouldn't cook right. Sure enough, they didn't. Key point: if your fish filets are extremely thick, slice them so they are about 3/4" or they will take ten minutes per side and taste rubbery. Personally, I think the aioli makes the dish! But because I enjoy a little kick, I add either half the seeds of the pepper, or add another seeded serrano. And a squeeze of lemon in the aioli is nice too.

teafortwo's Review

December 05, 2011
This is a fabulous recipe, good enough for company but fast and easy enough for a weeknight. I have made it several times without changes to the recipe. Wonderful- make it tonight!

Buklbny's Review

January 06, 2011
We loved this!! My husband even liked it, and he doesn't like fish. This is a keeper for sure! I served with israeli couscous and roasted brussel sprouts.