Make the chili tartar sauce: in a small bowl stir together 7 ounces plain Greek yogurt, 2 tablespoons finely chopped capers, 1 teaspoon lemon zest, 2 tablespoons lemon juice (adjust to taste), 1 tablespoon finely chopped parsley, 1 tablespoon finely chopped chives, 1/4 teaspoon paprika (or piment d'espelette if available), and 1/4 teaspoon salt. Taste and adjust lemon juice if desired. Set the sauce aside in the refrigerator while you prepare the fish.

Prepare the coating station and fish: place 1 cup flour in one shallow container, beat the 2 eggs in a second container, and place 4 cups coarsely crushed cornflakes (crush with your hands) in a third container. Pat the 1 pound of fish fillets dry with paper towels.

Coat the fillets: working one fillet at a time, dredge a fillet in the flour and shake off excess, dip it into the beaten eggs letting excess drip off, then press it into the crushed cornflakes to coat both sides well. Shake off any loose crumbs and set the coated fillet on a plate or rack. Repeat with remaining fillets. (Work in batches if needed so coatings stay dry.)

To bake: preheat the oven to 365°F. Oil a baking sheet (spray or brush with oil), arrange the coated fillets on the sheet in a single layer, and bake for 15 minutes or until the coating is golden brown and the fish is cooked through.

To fry: heat enough canola oil in a skillet over medium heat for shallow frying. When the oil is hot, add coated fillets in a single layer without crowding and fry until the cornflake coating is golden brown and the fish is cooked through, turning once. Transfer cooked fillets to a plate lined with paper towels to absorb excess oil and sprinkle lightly with salt if desired.

Serve the cornflake-crusted fish immediately with the chili tartar sauce alongside.