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Spicy cornflake-crusted fish

Savory recipes Spring Summer Fall Winter Under 30 minutes Medium difficulty Poêle
Prep time
15 minutes
Cooking time
6 to 9 minutes
4 people


  1. Break and beat the eggs
  2. Crush the cornflakes and mix with the breadcrumbs
  3. Add the salt, pepper, and spices
  4. Dip the fish fillets in the eggs and then in the breadcrumbs, repeat until they are coated completely
  5. Heat the olive oil in a frying pan, add the fish, and cook until golden brown, turning occasionally
  6. For the hummus: mix all the ingredients for the hummus, season, and top with the chopped herbs
  7. Serve the fish with a small bowl of the hummus


For the fish:

  • 4 haddock fillets of 160/180 g (5.6/6.3 oz) each
  • 80 g (2.8 oz) cornflakes
  • 80 g (2.8 oz) breadcrumbs
  • 4 eggs
  • Olive oil
  • Salt, pepper
  • ½ tsp cumin powder
  • ½ tsp ground coriander
  • A few pinches of Espelette pepper


For the chickpea & beet hummus:

  • 1 box (250 g or 8.8 oz) of chickpeas
  • 2 beets, vacuum-packed or roasted
  • 1 clove of garlic
  • Cumin seeds
  • Juice from one lemon
  • 2 tbsp tahini
  • Salt, pepper
  • Olive oil
  • Paprika powder
  • A few fresh cilantro leaves


Fry pan

Fry pan

The benefits of cooking with a frying pan

With its round and shallow shape, this versatile utensil allows you to cook to your taste a variety of foods, from steaks to whole fish, burgers, meatballs, and all sorts of sauteed vegetables, pasta or cereals.


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