Crispy Baked Fish Sticks with Honey Mustard Dipping Sauce {Recipe}

Serves 4 to 6. Makes 1 cup of dipping sauce.

Both kids and grown-ups like crispy fish sticks, and this recipe is just about as fast as heating frozen fish sticks. 

Ingredients for Fish Sticks

• 2 teaspoons of Cat Cora’s Kitchen by Gaea Kalamata D.O.P Greek Extra Virgin Olive Oil
• 3 cups corn flakes, preferably organic, plus more if needed
• 1/ 2 cup buttermilk (shake before measuring)
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1/ 2 cup all-purpose fl our
• 1/ 2 teaspoon kosher salt
• 1/ 4 teaspoon freshly ground black pepper
• 1 pound cod or snapper fillets, cut into 2-by-4-inch strips

Ingredients for Dipping Sauce

• 3/ 4 cup Dijon mustard
• 1/ 4 cup honey
• 1/ 2 teaspoon fresh lime juice

 Directions for Fish Sticks

• Preheat the oven to 425°F.
• Using your fingers, coat a 9-by-13-inch baking sheet with Cat Cora’s Kitchen by Gaea Kalamata D.O.P Greek Extra Virgin Olive Oil.
•  To crush the corn flakes, pour them into a large re-sealable 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.

Directions for 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