Ingredients
Serves 4 to 6. Makes 1 cup of dipping sauce.
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
Dipping Sauce:
3/ 4 cup Dijon mustard
1/ 4 cup honey
1/ 2 teaspoon fresh lime juice
Preparation
