Ingredients:
7 Ounce(wt)s corn flakes
6 6-ozs halibut fillets 3/4-inch thick, skinless
2 Tablespoons oil, olive
2 Cups corn, fresh, yellow
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Directions:
Spread the flour on a deep plate or pie plate, and then stir in ½ teaspoon of salt. Break the eggs onto another deep plate and add 3 tablespoons water and 1/2 teaspoon salt. Beat with a fork until completely liquid. Spread the corn flakes on a third plate, and then use the back of a measuring sup to gently break then into ¼-inch pieces.
Dredge all sides of 1 fillet in the flour, and then lay it in the egg mixture. Use a large fork to flip it over, and then carefully transfer the drippy piece of fish to the plate of corn flakes. Sprinkle the flakes from the dish over the top of the fish and press them in firmly; the fish should be thoroughly coated with the flakes. Transfer to a baking sheet and then repeat with the remaining fillets. Refrigerate, uncovered, for at least 1 hour or up to 6 hours.
Roast the tomatillos and chilies on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast on the other side ? 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chilies that are soft and cooked though. Cool; then transfer everything to a food processor or blender, being careful to scrape up all the delicious juice that has run out onto the baking sheet. Process until smoothly pureed.
Set a heavy medium (4-quart) saucepan over medium heat and measure in 1 tablespoon of the olive oil. When hot, add the onion and cook, stirring regularly, until richly golden, about 7 minutes. Stir in the garlic and cook for 1 minute longer. Raise the heat to medium-high, and, when the oil is really sizzling, add the puree all at once. Stir until noticeably darker and very thick, 3 to 4 minutes. Add the stock and 1/3 cup of the cilantro. Stir everything thoroughly. Simmer, stirring often, over medium-low heat until the flavors mellow and the consistency thickens enough to coat the back of a spoon (but not too heavily), about 30 minutes. Taste and season with salt, usually about 3/4 teaspoon. Keep warm over low heat.
In a medium skillet, heat the remaining 1 tablespoon of the olive oil over medium. When hot, add the corn and stir frequently until nicely browned, 5 to 10 minutes. Set aside in the pan.
Turn on the oven to the lowest setting. Heat ¼-inch of vegetable oil in a large heavy skillet over medium to medium-high heat. When the oil is hot enough to make an edge of a breaded fillet really sizzle, fry the fillets in two batches. Do not crowd them in the pan. They will need to cook about 2 minutes per side to brown and be done enough to flake under firm pressure ? it takes a little practice to check this without breaking the crust very much. Carefully transfer the first batch of cooked fillets to a paper towel-lined baking sheet and keep warm in the oven while you fry the second batch.
Spoon the warm sauce (thin with a little water if needed) onto a deep warm platter and arrange the fillets, slightly overlapping down the center. Sprinkle the whole affair with the corn (reheat if needed) and the remaining 1/3 cup of cilantro. Garnish with cilantro sprigs and you are ready to make your triumphant entrance into the dining room. |
