Crispy Fish Fingers

Ingredients:

•  4 slices 100% whole-wheat bread (1-ounce each)
•  Extra Virgin Olive Oil
•  1/2 cup whole-wheat flour
•  1 teaspoon salt
•  1/8 teaspoon freshly ground black pepper
•  1 pound flounder fillets
•  2 eggs, beaten to mix
•  1/3 cup nonfat plain Greek-style yogurt
•  2 tablespoons real mayonnaise
•  1 1/2 tablespoons Dijon mustard
•  1/2 teaspoon Worcestershire sauce
•  1 tablespoon snipped fresh chives
•  Pinch cayenne pepper, optional

Preparation:

Put the bread in the bowl of a food processor and pulse until bread crumbs form. Toast the crumbs in a large, dry nonstick skillet over a medium-high heat, stirring frequently and breaking up the crumbs
with a spoon if they begin to stick together, until crisp and golden, about 2 minutes. Remove from heat. Preheat the oven to 400 degrees F. Coat a baking sheet with the olive oil. On a plate, combine the flour, salt and pepper. Cut the fillets into 4 by 1-inch strips. A few pieces at a time, dip the fish into the flour mixture, dusting off the excess. Dip the fish in the egg and then the bread crumbs. Arrange on the baking sheet and continue until all of the fish is breaded. Bake until golden and cooked through, about 10 minutes. Meanwhile, in a small bowl, stir together the yogurt, mayonnaise, mustard, Worcestershire sauce, chives and cayenne, if using. Season, to taste, with freshly ground black pepper.