Serves 4 (serving size: about 3 fish sticks and 2 tablespoons ketchup mixture)
Photo: Randy Mayor; Styling: Lindsey Lower
2 cups cornflakes
1 teaspoon grated lemon rind
1 teaspoon freshly ground black pepper, divided
1 tablespoon fresh lemon juice
1 large egg
1 pound tilapia fillets, cut into 4 x 1-inch pieces (about 12 pieces)
1/4 teaspoon kosher salt
1/2 cup cubed fresh pineapple
1/3 cup reduced-sugar ketchup (such as Heinz)
1 teaspoon lower-sodium soy sauce
How to Make It
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 1/4 teaspoon pepper in a shallow dish. Combine juice and egg in a shallow dish, stirring with a whisk.
Sprinkle fish evenly with 1/4 teaspoon pepper and salt. Dip fish in egg mixture; dredge in cereal mixture. Arrange fish on prepared rack; bake at 425° for 12 minutes or until fish flakes easily when tested with a fork.
Combine remaining 1/2 teaspoon pepper, pineapple, ketchup, and soy sauce in the bowl of a mini food processor; process until smooth. Serve ketchup mixture with fish sticks.
This was a good recipe. I kept the tilapia fillets whole rather than cutting them into pieces because I was afraid the delicate fish would fall apart. I would advise crushing the cornflakes to a fine consistency to improve their adherence to the fish. The pineapple ketchup was good.