Baked fish fingers with Greek-yogurt dip


  • Prep Time25 mins
  • Total Time35 mins
  • Makes3 Servings
Baked fish fingers with Greek-yogurt dip

Photo, Roberto Caruso.

Chatelaine Triple Tested


  • 1/4 cup all-purpose flour

  • 2 eggs

  • 2 cups cornflakes cereal, crushed

  • 3 tbsp finely chopped dill

  • 1/2 tsp salt

  • 400-g pkg frozen cod fillets, thawed

  • 1/2 cup fat-free Greek yogurt

  • 2 tbsp finely chopped dill pickles

  • lemon wedges, optional


  • Preheat oven to 450F. Spray baking sheet with oil. Pour flour into small dish. Whisk eggs in pie plate. Stir cornflakes with 1 tbsp dill and salt in a third dish.

  • Pat fish dry with paper towels. Cut into long sticks, about 15 pieces. Dip each piece first in flour, then in eggs, then in cornflake mixture. Lay on baking sheet. Lightly spray tops with oil.

  • Bake in centre of oven until golden brown, flipping halfway through, about 10 min.

  • Stir yogurt with pickles and remaining dill in a small bowl. Serve alongside fish fingers and garnish with lemon wedges.

Nutrition (per serving)

Calories 238, Protein 30g, Carbohydrates 22g, Fat 3g, Fibre 1g, Sodium 662mg.

Kid-friendly, party-friendly...what's not to love? These crunchy fish fingers are perfect for any occasion.

Prep Tip:

Crush cornflakes by placing in a bag and smashing with a heavy-bottomed pan or rolling pin.