Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
- Cooking spray
- 2 cups cornflakes
- 1 tsp grated lemon rind
- ½ tsp freshly ground black pepper
- 1 tbsp fresh lemon juice
- 1 large egg
- 1 pound cod fillet, cut into 4 x 1-inch pieces (about 12 pieces)
- Preheat oven to 425°.
- Place a wire rack on a large baking sheet. Coat rack with cooking spray.
- Place cereal in a large zip-top bag; roll with a rolling pin until crushed. Place crushed cereal, rind, and ¼ teaspoon pepper in a shallow dish.
- Combine juice and egg in a shallow dish, stirring with a whisk.
- Sprinkle fish evenly with ¼ teaspoon pepper and salt.
- Dip fish in egg mixture; dredge in cereal mixture.
- Arrange fish on prepared rack and bake at 425° for 12 minutes or until fish flakes easily when tested with a fork. The fish should be opaque when done.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/crispy-fish-sticks/
3.2.2708