DIRECTIONS
Preheat oven to 425 degrees.
Place oven rack in top third of oven.
Set a wire rack on a baking sheet and coat rack with cooking spray. Set aside.
In a bowl, whisk together the buttermilk, salt and pepper.
One at a time, place the fish fillets in the bowl and turn to coat evenly. Set aside.
In a food processor or blender, combine the cornflakes, chili powder, thyme and garlic powder. Pulse until mixture resembles coarse crumbs. Transfer to a shallow pie plate.
Dredge fillets through the cornflake mix. Coat both sides.
Place the fillets on the prepared rack. Coat both sides of fillets evenly with cooking spray.
Bake for 14 to 18 minutes, or until crumb coating is golden brown and crisp, and the fish is opaque at the center.
Serve with lemon wedges.
Serves 4