Place oven rack in lower third of oven; preheat oven to 425ºF.  Line a baking sheet with foil; spray with nonstick cooking spray. In a wide, shallow bowl, combine flour, salt and pepper. Pour buttermilk into another wide, shallow bowl. In another, similar bowl, combine cornflake crumbs, lemon zest and chervil. Dip fillets in flour mixture to coat, shaking off excess. Dip each into buttermilk, then dip into cornflake crumb mixture. Place on prepared baking sheet; bake until lightly browned on the bottom, 8-10 minutes. With spatula, carefully turn over; bake until crisp, 6-8 minutes. Sprinkle with vinegar, if using. Yields: 4 Servings

Serving (3 oz) provides: 2 p, 1 b, 25 cal. Per serving: 122 cal, 1 g fat,0 g sat, 6 mg chol, 419 mg sod, 23 g car, 0 g fib, 5 g pro, 43 mg calcium.

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