January 27th, 2012
Recipe by Cat Cora and Ann Kruegar Spivack
Preheat the oven to 425°F. Using your fingers, coat a 9 x 13-inch baking sheet with the 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 ½ inch apart. Bake until cooked through and crispy, about 20 minutes.
Meanwhile, for the dipping sauce: 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.