2 eggs
2 cups cornflakes, crushed (crush cornflakes by placing them in a bag and smashing with a rolling pin)
3 tablespoons chopped fresh dill
½ teaspoon salt
14 ounces cod (if frozen let thaw)
½ cup fat-free plain Greek yogurt
2 tablespoons finely chopped dill pickles
2 tablespoons finely chopped fresh dill
Oil cooking spray
lemon wedges optional
1 Preheat oven to 450F. Spray baking sheet with oil. Pour flour into small dish. Whisk eggs in pie plate. Stir cornflakes with 1 tablespoon fresh dill and salt in a third dish.
2 Pat fish dry with paper towels. Cut into long sticks, approximately 15 pieces. Dip each piece first in flour, then in eggs, then in cornflake mixture. Lay on baking sheet. Light spray tops with oil.
3 Bake in centre of oven until golden brown, flipping halfway through, about 10 mins. (Total cooking time 20 mins.)
4 Stir yogurt with pickles and remaining fresh dill in a small bowl. Serve alongside fish fingers and garnish with lemon wedges.
Serves 3 - recipe can be doubled
