Crispy Fish Fingers

Ingredients
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

Directions
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 cornflake
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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