Crispy Fish Fingers

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Makes: 4  servings Prep 10 mins Cook 200°F 10 mins


  • 4 small tilapia or sole fillets (about 1 lb.)
  • 1/2 cup  buttermilk
  • 1/8 teaspoon  ground red pepper
  • 1 cup  cornflake crumbs
  • Vegetable cooking spray


1. Heat oven to 200 degree F. Cut each fillet lengthwise into 2 or 3 strips. Combine buttermilk and red pepper on a plate. Pour corn flake crumbs onto a sheet of waxed paper. Dip each piece of fish in buttermilk mixture and coat with crumbs. Place on a cookie sheet or large plate.

2. Coat a large nonstick skillet with cooking spray. Heat over medium-high heat 1 minute. Add half of fish. Cook 4 to 5 minutes, turning once halfway through, until fish is crisp, golden and opaque in center when tested with a small knife. Transfer cooked fish to cookie sheet and place in oven to keep warm. Repeat process with remaining fish.

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