1 pkg frozen fish, thawed
2-1/4 cups (550 mL) cornflakes
2 tbsp (25 mL) minced fresh parsley
1/4 tsp (1 mL) each salt and pepper
1 tbsp (15 mL) vegetable oil
This recipe makes 8 1 tbsp (15 mL) servings
1/3 cup (75 mL) light mayonnaise
2 tbsp (25 mL) chopped cornichons or sweet green relish
1 tbsp (15 mL) chopped rinsed drained capers, (optional)
1 tsp (5 mL) lemon juice
1 pinch salt
1 pinch pepper
Cut fish into 1-inch (2.5 cm) wide strips. In plastic bag crush cornflakes to make 1 cup (250 mL) crumbs. Add parsley, salt and pepper.
In large, shallow bowl, beat egg. Dip in fish, turning to coat. Add to cornflake mixture, shaking bag to coat.
Brush vegetable oil onto rimmed baking sheet. Heat sheet in 450°F (230°C) oven for 5 minutes. Arrange fish on hot sheet. Bake, turning once, until golden and fish flakes easily when tested, about 8 minutes.
In small bowl, mix together mayonnaise, cornichons, capers (if using), lemon juice, salt and pepper.