Corn flake-crusted fish fillets with roasted tomatillo sauce and fried corn (Pescado "encornflecado" en salsa verde con esquites fritos) from Mexico One Plate At A Time (page 271) by Rick Bayless

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Notes about this recipe

  • hibeez on January 22, 2025

    This was really good, and easy. I made it with cooked salsa verde (homemade, frozen) which sped up the process. I used flounder, cut lengthwise and crosswise. Did not have enough cornflakes so subbed in wheat cereal - didn't really do the trick. Probably should have added some cornmeal. Would definitely make again - and will, since I had a glut of tomatillos this summer.

  • wcassity on June 20, 2020

    Delicious fish. Quick cooking. Used already-made tomatillo salsa in freezer, and frozen “roasted corn.”

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