The kids loved these. Not sure if it was because they were good, or because they are made with corn flakes. They giggled a lot when they saw me putting corn flakes on fish, so anything is possible. Base recipe came from food.com.

Ingredients

Sauce

1/4 cup mayonnaise (plus 2 tablespoons)
3 tablespoons sweet pickle relish (or to taste)
1/8 teaspoon garlic powder (or to taste)
1 tablespoon fresh lemon juice (can use more)
salt and pepper

Fish Sticks

7 cups corn flakes
salt and pepper
1 tablespoon grated lemon peel
1/4 cup butter, melted
2 tablespoons fresh lemon juice
1 1/2 lbs cod fish fillets, cut into about 3/4-inch strips (can use talapia or similar fish)

Directions

Preheat oven to 475°F (set oven rack to second-lowest position, or the middle rack).

In a bowl mix together the mayo, sweet relish, garlic powder and lemon juice; whisk to blend, and season with salt and pepper, cover and refrigerate until ready to use. This is the tartar sauce.

Put the cornflakes in a gallon sized ziploc bag along with the salt and pepper. Smash the cornflakes until coarse crumbs form (leave the crumbs coarse, don't grind all of them to a fine texture) transfer the crumbs to a bowl and mix in the lemon peel.

In a small bowl mix together the melted butter with about 2-3 tablespoon fresh lemon juice until well combined.

Season the fish with black pepper (and more salt if desired) then dip or brush the fish with the lemon butter to coat on all sides.

Dip the fish into the cornflake mixture coating completely.

Arrange the fish on a lightly greased baking sheet, and sprinkle with any remaining cornflake mixture.

Bake fish for about 7-10 minutes (depending on the size of the fish strips).

Serve with the sauce.