Crispy Cod

Recently we tried a different type of fish for supper. We tried some cod, however, I didn't really want to just use the typical breadcrumb coating we use for pan-fried haddock. Now could we plank it and grill it as we do salmon. After searching through some suggested recipes for cod and other similar fish, and discovering we didn't have cornmeal, cornflakes, or panko bread crumbs on hand, I came up with this, untypical coating - crisp rice cereal. It's similar to using bread crumbs, or cracker crumbs, or crushed cornflakes. So, we tried it. 
The procedure:
cod fillets
all-purpose flour
beaten egg
salt & spices
lightly crushed crisp rice cereal

Dredge the cod fillets in the flour mixed with desired herbs and spices, then the egg, then the cereal. Place on a lined baking pan and bake at 375◦F for 15-25 minutes until cooked through, and fish flakes easily with a fork. The amount of baking time will vary depending on the thickness of the fillets. Once they are cooked, brush the tops with a little oil or melted butter if desired (or leave plain) and broil them for a minute or two for an extra-crispy top coating.

The result? A nice change from regular breadcrumbs - crispy on the top and a moist coating on the bottom. The flavor was different, but not really reminiscent of breakfast cereal. The coating doesn't have the usually problem of slipping right off either, due to the flour, egg, cereal process. And the flavor may be altered depending on what herbs and spices are added to the flour.