Preheat the oven to 450 F.
Rinse the fish and pat it dry with paper towels. Spray a cookie sheet with oil.
In one bowl, beat the two eggs and mix in the mustard. In a pie tin, mix the cornflake crumbs with the spices.
Dip a fillet in the egg, thoroughly wetting both sides. Let the excess drip back into the bowl. Dredge the fish in the crumbs and lay on the cookie sheet.
Bake at 450 for 10 - 12 minutes, until fish flakes and is no longer translucent. Garnish with lemon wedges.
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