500g skinless white fish fillets - I used Sole
2 tbsp milk
1 tsp chili powder
Salt and pepper
1 1/2 cups crushed cornflakes cereal
1/2 cup shredded Monterey Jack or Cheddar Cheese
4 cups shredded romaine lettuce
1 cup tortilla chips crumbled
- Preheat oven to 450F. Butter 1 large baking sheet.
- Rinse fish and pat dry. Cut into strips about 3" x 1/2". In a shallow bowl, whisk egg, milk, chili powder and 1/4 tsp each salt and pepper. Place corn flakes in a shallow dish.
- Working in small batches, add about 5 pieces of fish first into egg mixture then add to cornflakes and toss to coat. Shake off excess crumbs and place on one prepared baking sheet, spacing apart. Discard any excess egg and crumbs. Bake for about 10 minutes or until fish is firm and opaque.
- Place shredded lettuce on plate and top with fish, cheese and tortilla chips and drizzle with Ranch dressing.