Let's be real. Fried fish is delicious. But let me level with you. I will not be frying fish anytime soon. For the same reason I don't fry potatoes or anything else- I don't like to fuss. It's also not so good for you. You know, that whole bathing in oil thing? But mainly I don't have the damn time and I don't want the damn mess. So in walks my compromise. So yummy. No leftovers. And tastes like fried fish. The trick is to mix the crumbs first with some oil and toast it on the stove top. This will really seal the deal here.
If you don't have flounder you can do the same recipe with cod, just follow the adjustment for the cooking time below.
Preheat your oven to 425 degrees or 400 degrees convection. Line a baking sheet with parchment paper.
In a medium saute pan mix together (very well) your cornflake crumbs, thyme, garlic, olive oil and salt. Put the pan over a medium high flame and stirring almost constantly, cook your crumb mixture. You will notice that the crumbs will start to toast and begin to darken. It will smell pretty fragrant. This is what you want. When it is fully toasted transfer to a bowl. Take two other bowls- put the flour in one, and the egg and dijon mustard in the other.
Then take your fish and give it a nice rinse in cold water. Pat dry well with paper towels. Cut the fish into medium sized pieces about 4 inches long. Sprinkle salt and pepper on both sides of the fish. Then each piece of fish gets dredged in the flour bowl. You will likely use up all of your flour. Then each piece of fish gets dredged in the egg bowl, and finally each piece gets dredged in the cornflake mixture.
Lay all of the fish on your baking sheet. Cook for 6-7 minutes in your oven and then put on your broiler and finish your fish for an additional 1 minute under your broiler. (Cod cooking time: 9-10 min bake, 1-2 min broil) Serve immediately.
You can prep all the ingredients a few hours before you plan to cook, but just bake right before serving.
This dish is not impressive the next day. Although I don't mind it warmed up for myself, I won't be serving it to anyone that matters.