Crispy Fish Sticks With Pineapple Ketchup

• Cooking spray
• 2 cups cornflakes
• 1 teaspoon grated lemon rind
• 1 teaspoon freshly ground black pepper, divided
• 1 tablespoon fresh lemon juice
• 1 large egg
• 1 pound tilapia fillets, cut into 4 x 1-inch pieces (about 12 pieces)
• 1/4 teaspoon kosher salt
• 1/2 cup cubed fresh pineapple
• 1/3 cup reduced-sugar ketchup (such as Heinz)
• 1 teaspoon lower-sodium soy sauce

1. Preheat oven to 425u0b0.
2. Place a wire rack on a large baking sheet. Coat rack with cooking spray. Place cereal in a large zip-top bag; roll with a rolling pin until crushed. Place crushed cereal, rind, and 1/4 teaspoon pepper in a shallow dish. Combine juice and egg in a shallow dish, stirring with a whisk.
3. Sprinkle fish evenly with 1/4 teaspoon pepper and salt. Dip fish in egg mixture; dredge in cereal mixture. Arrange fish on prepared rack; bake at 425u0b0 for 12 minutes or until fish flakes easily when tested with a fork.
4. Combine remaining 1/2 teaspoon pepper, pineapple, ketchup, and soy sauce in the bowl of a mini food processor; process until smooth. Serve ketchup mixture with fish sticks.

cooking spray, cornflakes, lemon rind, freshly ground black pepper, lemon juice, egg, tilapia, kosher salt, pineapple, sugar, lower

Taken from www.myrecipes.com/recipe/fish-sticks-pineapple-ketchup (may not work)