Crusted Skillet Halibut Steaks With Chile-Cilanto Aioli

• 1 cup milk
• 1 large egg, slightly beaten
• 2 cups finely crushed corn flakes (measure 2 cups crushed)
• 14 cup flour
• 2 teaspoons seasoning salt
• 12 teaspoon lemon pepper (or to taste, or use black pepper)
• 1 teaspoon garlic powder
• 1 pinch cayenne pepper (optional)
• 4 -6 tablespoons oil
• 4 (6 ounce) halibut steaks
• 1 lemon, cut into four wedges
• 4 tablespoons minced fresh cilantro
• 6 -7 tablespoons mayonnaise
• 1 serrano chili, seeded and minced
• 1 teaspoon fresh minced garlic (or to taste)
• salt (optional)

1. For the aioli; mix all ingredients in a bowl and adjust to taste; chill until ready to use.
2. For the fish; in a small bowl whisk the milk and egg together; trensfer to a shallow dish.
3. In a shallow dish; mix the cornflake crumbs, flour, seasoned salt, black pepper, garlic powder and cayenne (if using).
4. Heat oil in a large skillet over medium-high heat.
5. Dip the halibut steaks into the egg/milk mixture and then coat well in the cornflakes mixture; using you hands pat down the mixture firmly to adhear to the fish.
6. Fry the fish for about 4 minutes on each side, or until the fish flakes easily with a fork.
7. Serve with the aioli and lemon wedges.

milk, egg, corn flakes, flour, salt, lemon pepper, garlic, cayenne pepper, oil, lemon, fresh cilantro, mayonnaise, serrano chili, garlic, salt

Taken from www.food.com/recipe/crusted-skillet-halibut-steaks-with-chile-cilanto-aioli-169650 (may not work)