Golden Fish Fillets (or Summer Squash) with Roasted Tomatillos and Fried Corn - Rick Bayless

Ingredients

• About 1/2 cup flour
• 2 eggs
• Salt
• About 1/2 of a 7-ounce box of corn flakes OR about 1 ½ cups panko bread crumbs
• 1 pound (10-12 medium) tomatillos, husked and rinsed
• 4 tablespoons vegetable or olive oil, fresh-rendered pork lard or bacon drippings (divided use)
• 1 medium white onion, sliced
• 3 garlic cloves, peeled and finely chopped
• Fresh hot green chiles to taste (roughly 3 or 4 serranos or a jalapeño or 2), stemmed, seeded (if you wish) and finely chopped. (divided use)
• 2 cups light fish, chicken or vegetable broth or water
• 1 large sprig fresh epazote, leaves roughly chopped, plus extra for garnish (divided use) OR about 2/3 cup chopped cilantro, plus extra leaves for garnish (divided use)
• 2 cups fresh corn kernels (you’ll need about 3 ears of sweet corn, though in Mexico they use fresh field corn at the “milk” stage—what we called roasting ears when I was a kid)
• Vegetable oil to a depth of ¼ inch for panfrying