Southern Baked Fish with Hot Honey Drizzle

Highly recommended! Make the honey sauce as hot and spicy as you like.

SERVES 4

• 4 fish fillets (tilapia, trout, or whatever you desire)
• ¹⁄₂ Tbsp vinegar
• scant ½ cup almond milk
• ¹⁄₂ tsp salt
• ¹⁄₂ cup cornflake crumbs
• 1¹⁄₂ Tbsp flour
• ¹⁄₂ tsp thyme
• pinch salt

HOT HONEY DRIZZLE

• 1 Tbsp olive oil
• 1 Tbsp + 1 tsp honey
• ¹⁄₂ tsp cayenne pepper
• ¹⁄₄ tsp chili powder
• ¹⁄₄ tsp smoked paprika
• ¹⁄₄ tsp garlic powder
• pinch kosher salt

Place fish fillets in a large ziplock bag. Combine the vinegar and almond milk in a small cup and let the almond milk curdle. Add the sour almond milk and ¹⁄₂ tsp salt to the fish. Toss well. Refrigerate for half an hour or overnight.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and spray with cooking spray. Mix cornflake crumbs, flour, thyme, and salt in a small bowl. Dredge the fish fillets in the crumbs, pressing gently to adhere. Place on prepared baking sheet. Lightly spray each fillet with more cooking spray.

Bake for 20 minutes, flipping halfway through if desired. Meanwhile, prepare hot honey drizzle: Place all drizzle ingredients in a small bowl. Microwave for 15 seconds until combined and slightly warmed. Serve over fish.

(Originally featured in Family Table, Issue 702)