Crispy Baked Fish Sticks With Honey Mustard Dipping Sauce
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 teaspoons olive oil
- 3 cups corn flakes, preferably organic, plus more if needed
- 1⁄2 cup buttermilk (shake before measuring)
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1⁄2 cup all-purpose flour
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 lb cod fish fillet, cut into 2 x 4 inch strips (or red snapper)
-
Honey Mustard Dipping Sauce
- 3⁄4 cup Dijon mustard
- 1⁄4 cup honey
- 1⁄2 teaspoon fresh lime juice
directions
- Preheat oven to 425°.
- Using your fingers, coat a 13 x 9 inch baking sheet with olive oil.
- To crush the corn flakes, pour them into a large resealable plastic bag.
- Press down on the bag to push out most of the air, seal, and crush with a rolling pin.
- Stop rolling when the flakes still have some texture and pour them into a wide bowl or onto a plate.
- In a shallow bowl, whisk the buttermilk with the mustard and garlic powder.
- Pour the flour into a separate shallow dish or onto a plate and add the salt and pepper.
- Rinse each piece of fish, pat it dry, and dredge it in the seasoned flour.
- Shake off any excess flour and dip the fish into the buttermilk mix, then dredge it in the crushed corn flakes.
- Place the fish strips on the baking sheet about 1/2 inch apart.
- Bake until cooked through and crispy, about 20 minutes.
- Meanwhile, in a small bowl, whisk together the mustard, honey, and lime juice.
- Serve the fish either with the sauce in one bowl, or in individual ramekins, one for each person.
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