Title: Corn Flake Crusted Fish Fillets
Yield: 6 servings
Breading the fish.
Spread the flour on a deep plate (or pie plate), then stir in l/2 teaspoon salt. Break the eggs onto another deep plate and add 3 tablespoons water and l/2 teaspoon salt. Beat with a fork until completely liquid. Spread the corn flakes on a third plate, then use the back of a measuring cup to gently break them into VWnch pieces. Dredge all sides of l fish fillet in the flour, then lay it in the egg mixture. Use a large fork to flip it over, then carefully transfer the drippy piece of fish to the plate of corn flakes. Sprinkle flakes from the dish over the top of the fish and press them in firmly; the fish should be thoroughly coated with flakes. Transfer to another plate or baking sheet, then "bread" the remaining fillets. Refrigerate uncovered for at least l hour, or up to 6 hours
Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast on the other side 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles that are soft and cooked through. Cool, then transfer everything to a food processor or blender, being careful to scrape up all the delicious juice that has run out onto the baking sheet. Process until smoothly pureed.
Set a heavy medium (4-quart) saucepan over medium heat and measure in i tablespoon of the olive oil. When hot, add the onion and cook, stirring regularly,