Crispy Cornflake Crumbed Fishes for Mexican Tortillas

Super crispy and a great idea for those gluten free amongst us

1. pound some cornflakes in your mortar and pestle (I tried the food processer but it was a bit of overkill.....)

2. dip fish pieces in flour (corn or another variety) and then slip into some slightly beaten egg

3. roll around in the corn flakes 

4. 1cm of hot vegetable oil in the fry pan for a couple of minutes each side (depending on how fat your fillets)

5. put together with your favourite Mexican tortilla accompaniments; lime wedges, chargrilled corn salsa (lime juice, corn and coriander) sliced jalapenos (I personally go for the mild ones), sliced red peppers, sour cream, or a mexican sauce (peri peri) loaded mayonnaise, thinly sliced red cabbage.

6. Voila