Crispy Cornflake Fish Sticks (Newfoundland)

canadian-newfoundland-crispycornflakefishsticks Crispy Cornflake Fish Sticks with an easy gluten free option too! Oven baked, not fried! Kids of all ages will love these crispy dippable fish fingers. They also make incredibly tasty fish finger sandwiches.

1½ lbs fresh cod fillets, or other white fish
sea salt
black pepper, freshly ground
2 cups cornflake, crumbs
½ cup all-purpose flour, unbleached, for dredging
2 eggs
2 Tbsp. water
3 Tbsp. Canola oil

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7)”. Preheat a 9x13" glass baking pan in the oven at the same time.

Crush the cornflakes until into small crumbs by placing them in a Ziploc bag and rolling over them with a rolling pin. I find this to be a better method than using the food processor for a more uniform crumb that doesn't turn to dust.

Cut the fish into about 1½” strips.

Season the fish with salt and pepper before dredging it completely in flour, covering it well on all sides.

Whisk together the eggs and water to create an egg wash.

Dip the floured fish pieces into the egg wash, then coat it well in the corn flake crumbs. Firmly press the fish into the cornflake crumbs on all sides to make it adhere well.

Drizzle half of the Canola oil onto the bottom of the preheating baking dish.

Place the fish sticks on the pan. They should not touch each other; preferably a half” apart.

Drizzle the remaining oil over the tops of the fish sticks.

Bake for 15 minutes and then flip the fish sticks and return the pan to the oven for an additional 5-10 minutes.

Makes 6.