This crispy fish stick recipe comes from Cooking Light magazine. Instead of using tilapia fillets, I used cod fillets instead and found that they worked great! I think cod is also a light white fish and works well breaded. I have never used cornflakes when breaded chicken or fish before, so I was curious how this recipe would turn out! I really liked how crispy the cornflakes make the fish sticks, and they are baked instead of fried so they are much healthier for you. Lemon and pepper add nice flavors to the crust. The recipe also included instructions on making a pineapple ketchup for a side, but I skipped that since I didn’t have any pineapple. Sounds delicious, though! Serve these crispy fish sticks with a side of lemon wedges and squeeze fresh lemon juice over them just before taking a bite.

Today after work I decided to peruse the makeup section at Macys, and one of the girls did my makeup for me. I love getting my makeup done once in a while to see different styles and products. It is also fun to go before a special occasion!