Corn Chip Fish Fingers (Print Version)
Crispy fish strips coated in seasoned crushed corn chips, oven-baked to golden perfection. A fun twist the whole family 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 - Lemon wedges
07 - Tartare sauce or preferred dipping sauce
# How to Prepare:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease with oil.
02 - Cut fish fillets into strips ¾ inch wide. Pat dry with paper towels and season lightly with salt and pepper.
03 - Place flour in a shallow bowl. Beat eggs in a second bowl. Arrange crushed corn chips in a third bowl.
04 - 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 - Repeat with remaining fish pieces, spacing them evenly apart on the baking sheet.
06 - Bake for 15-20 minutes, turning once halfway through cooking, until coating is golden and crispy. Fish should be opaque throughout and flake easily with a fork.
07 - Serve hot with lemon wedges and tartare sauce or preferred dipping sauce.
# Expert Advice:
01 -
- The corn chip coating creates this incredible crunch that puts breadcrumbs to shame
- Everything bakes on one sheet pan so cleanup takes literally three minutes
- Even fish haters end up reaching for seconds especially with the right dip
02 -
- Patting the fish dry is non negotiable. Wet fish makes soggy coating and nobody wants that
- Do not overcrowd the baking sheet. Those fingers need breathing room to get crispy on all sides
03 -
- Crush the corn chips to different sizes. Some finer some chunky creates the best texture
- Let the coated fish sit for 5 minutes before baking. This helps the coating set and stay put