Baked Fish Sticks and a Very Lemony Sauce

      Hard to believe... but there is occasionally someone in this house who does not like to eat what I'm serving for dinner.  Yes, it happens, and it happens all too often.  I could give you a little list of the likes and dislikes for each and everyone of them... nuts, olives, asparagus, peanut butter, eggplant, fish, zucchini, spinach, lamb, stuffed peppers, shrimp... yada, yada, yada.  And what do I do about this?  For the most part, I do nothing.  A little selfish?  Probably... but I believe, if they would only try it, they would like it... or better yet, they should just learn to like it !
        No complaints with this meal.  I've made these Breaded Fish Sticks before and I can always count on them being snapped up.  My favorite part is the lemony tartar sauce.  If you can make it early in the day or better yet, the day ahead, do so.  It seems to take on even more of a lemony taste if it can set for several hours in the refrigerator and infuse that zesty flavor.  This meal is perfect kid food.
      The recipe suggests using Orange Roughy fillets; substitute other white fish if you are unable to find Orange Roughy.  I used Tilapia this time and it was totally acceptable.  The Tilapia, however, was thicker than Orange Roughy and I needed to increase my baking time by several minutes.

                   Fish Sticks with Lemon Tartar Sauce

For the Fish:
• 1/4 cup cornmeal
• 1/4 cup fine, dry breadcrumbs
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon dillweed
• 1/8 teaspoon pepper
• 1 pound orange roughy fillets, cut into 1-inch strips
• 1/3 cup milk
• 3 tablespoons butter, melted
1.  Combine the first 6 ingredients in a dish.  Dip the fish in milk and dredge in cornmeal mixture.  Place in a lightly greased pan and drizzle with butter.
2.  Bake at 450˚F for 10 minutes.
For the Lemon Tartar Sauce:
• 1/2 cup mayonnaise
• 2 tablespoons finely chopped green onions
• 2 tablespoons dill pickle relish
• 1 teaspoon grated lemon rind (or a little more if you're a lemon-lover)
• 2 teaspoons lemon juice
1.  Combine all of the ingredients and keep chilled in the refrigerator until needed.