Corn Chip Fish Fingers (Print version)

Crunchy corn chip coating transforms classic fish fingers into crispy, kid-friendly favorites everyone will love.

# What you need:

→ Fish

01 - 1.1 lb firm white fish fillets (cod, haddock, or tilapia)
02 - Salt and black pepper to taste

→ Coating

03 - 5 oz plain corn chips (tortilla chips), crushed
04 - 1/2 cup all-purpose flour
05 - 2 large eggs, beaten

→ Optional Serving

06 - Fresh lemon wedges
07 - Tartare sauce or preferred dipping sauce

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or coat lightly with oil.
02 - Slice fish fillets into strips approximately ¾ inch wide. Pat thoroughly dry with paper towels. Season lightly with salt and pepper.
03 - Arrange three shallow bowls: place flour in the first, beaten eggs in the second, and crushed corn chips in the third.
04 - Working individually, dredge each fish strip in flour, shaking off excess. Dip into beaten eggs, then press firmly into crushed corn chips to coat thoroughly. Transfer to prepared baking sheet.
05 - Space coated fish strips evenly on the baking sheet, ensuring pieces do not touch for proper air circulation and crisping.
06 - Bake for 15-20 minutes, turning strips once halfway through cooking. Fish is done when coating is golden brown, fish is opaque throughout, and flakes easily with a fork.
07 - Serve hot accompanied by fresh lemon wedges and tartare sauce or your preferred dipping sauce.

# Expert advice:

01 -
  • The corn chip crust creates an irresistible crunch that puts breadcrumbs to shame while staying light and satisfying
  • Kids who claim to hate fish suddenly forget their objections when theres dipping involved
  • Everything bakes on one sheet pan so cleanup is almost suspiciously easy
02 -
  • Patting fish completely dry before coating makes the difference between crunchy success and soggy disappointment
  • Crush your corn chips to a medium texture too fine and they disappear, too chunky and they fall off during baking
03 -
  • Letting the coated fish sit for ten minutes before baking helps the crust set and reduces sliding during those first critical minutes in the oven
  • A light spray of cooking oil on the tops before baking guarantees that restaurant-quality golden finish

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