Crispy Fish Fingers


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

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.

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.