This recipe can be used with cornflakes, bran flakes, Chex, Rice Krispies--whatever your heart desires though I would probably steer away from Fruity Pebbles or Cinnamon Toast Crunch. Alternatively, you can use potato chips or vegetable chips.
Each year before Passover arrives, the annual scramble to creatively rid my kitchen of hametz begins. These three recipes will wow your friends with carb-laden pre-Passover goodies, but they're good enough to make year round.
Ingredients
2white fish filets (flounder, tilapia, or cod) cut in pieces (or 2-3 chicken breasts cut into pieces) 2-3 cupsflour 1 teaspoonsalt 1 1/2 teaspoonspepper 1/2 teaspooncayenne pepper 2-3eggs 2 cupscereal of your choice, crushed oil
Cut fish or chicken into strips and set aside. Place cereal in a sealable plastic bag, and pound until broken up. You can use a pot, heavy bottle, or rolling pin for pounding.
In a shallow baking dish spread 2 cups of flour mixed with the pepper, salt, and cayenne pepper. In another bowl, crack eggs and beat lightly with a fork.
Take a strip of fish or chicken and dip it first in the flour mixture, then dip it in the egg, and finally dip it in the crushed cereal. Repeat until all strips are coated. This process is called dredging.
Coat a frying pan with oil and place on medium heat. When the oil is warm (but not so hot it is sizzling or smoking), place coated strips of fish or chicken in the pan and cook on each side. The cooking time is approximately 2-3 minutes per side, but it will vary depending on whether you are using fish or chicken and how large each strip is.
Serve with condiment of your choice.
Shannon Sarna is the baketress behind Sweeney Sweets: Traditional Challah with a Modern Twist. A lover of all things food, she spends her spare time glued to The Food Network, and baking at her favorite kitchen in Englewood, NJ. In her professional life, she serves as External Relations Coordinator for The Samuel Bronfman Foundation in NYC.
