Season each cod fillet with 1/2 teaspoon smoked paprika, salt, and pepper. Squeeze one lime half over each fillet.
Spread the crushed cereal into a wide, shallow bowl. Gently press cod fillets into the cereal to coat and shake gently to remove loose, excess crumbs. Place breaded fillets onto a plate while breading the rest; do not stack.
Heat oil in a skillet over medium-high heat until hot but not smoking.
Fry coated in the hot oil until the bottom is golden brown, 5 to 7 minutes. Flip the fillets, reduce heat to medium-low, and continue cooking until golden brown and the fish flakes easily with a fork, 5 to 7 minutes more.
Pollock or any similar fish will work well in this recipe in place of the cod.
You can use any breakfast cereal you prefer for this.
The nutrition data for this recipe includes the full amount of the cereal. The actual amount of the cereal consumed will vary.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.