Corn Chip Fish Fingers (Printable)
Golden crispy fish strips with corn chip coating
# What goes in:
→ 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 - Lemon wedges
07 - Tartare sauce or favorite dip
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly oil the surface.
02 - Cut the fish fillets into strips about ¾ inch wide. Pat dry with paper towels and season lightly with salt and pepper.
03 - Place the flour in a shallow bowl. Beat the eggs in a second bowl. Place the crushed corn chips in a third bowl.
04 - Working one piece at a time, dredge each fish strip in flour, then dip in beaten eggs, then coat thoroughly with crushed corn chips. Place on the prepared baking sheet.
05 - Repeat with all fish pieces, spacing them apart on the baking sheet to ensure even cooking.
06 - Bake for 15–20 minutes, turning once halfway through, until golden and crisp. The fish should be opaque and flake easily with a fork.
07 - Serve hot with lemon wedges and your favorite dipping sauce.
# Expert Advice:
01 -
- The corn chip coating creates an irresistible crunch that stays crispy even after baking
- Its a fun way to get everyone excited about fish, even picky eaters who usually turn their noses up at seafood
02 -
- Patting the fish completely dry before coating prevents soggy spots where the coating slides off
- Crush the corn chips to a coarse texture rather than fine dust for the best crunch
03 -
- Use a rolling pin or food processor to crush corn chips quickly and evenly
- Let coated fish sit for 10 minutes before baking to help the coating adhere better