Ingredients
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1/4 cup mayonnaise (plus 2 tablespoons)
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3 tablespoons sweet pickle relish (or to taste)
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1/8 teaspoon garlic powder (or to taste)
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1 tablespoon fresh lemon juice (can use more)
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salt and pepper
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5 cups corn flakes
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seasoning salt
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pepper
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1 tablespoon grated lemon peel
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1/4 cup butter, melted
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2 tablespoons fresh lemon juice
Instructions
- Set oven to 475°F (set oven rack to second-lowest position, or the middle rack).
- In a bowl mix together the mayo, sweet relish, garlic powder and lemon juice; whisk to blend, and season with salt and pepper, cover and refrigerate until ready to use.
- Process the cornflakes with a pinch of seasoning salt and black pepper on a processor until coarse crumbs form (leave the crumbs coarse, don't grind them to a fine texture) transfer the crumbs to a bowl and mix in lemon peel.
- In a small bowl mix together the melted butter with about 2-3 tablespoon fresh lemon juice until well combined.
- Season the fish with black pepper (and more salt if desired) then brush the fish with the lemon butter to coat on all sides.
- Dip the fish into the cornflake mixture coating completely.
- Arrange the fish on a lightly greased baking sheet.
- Sprinkle with any remaining cornflake mixture.
- Bake fish for about 7-10 minutes (depending on the size of the fish strips).
- Serve with the sauce.