Corn Chip Fish Fingers (Printable)
Crispy corn chip coating transforms fish fillets into crunchy, golden strips perfect for dipping.
# 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, 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
# Steps:
01 - Preheat oven to 400°F. Line baking sheet with parchment paper or coat lightly with oil.
02 - Cut fish fillets into 3/4-inch wide strips. Pat completely dry with paper towels and season lightly with salt and pepper.
03 - Arrange three shallow bowls: flour in first, beaten eggs in second, crushed corn chips in third.
04 - Dredge each fish strip in flour, dip into beaten eggs, then press firmly into crushed corn chips to coat thoroughly. Transfer to prepared baking sheet, spacing pieces apart.
05 - Bake for 15-20 minutes, turning once halfway through cooking. Fish is done when coating is golden and crispy, and flesh flakes easily with fork.
06 - Transfer to serving platter. Accompany with lemon wedges and tartare sauce or dip of choice.
# Expert Advice:
01 -
- The corn chip coating creates this insane crunch that regular breadcrumbs just can't match, and the slight corn flavor pairs beautifully with mild white fish
- It turns fish fingers from a kids meal into something adults find themselves snacking on straight from the baking sheet
02 -
- I learned the hard way that wet fish makes the coating slide right off, so pat those fillets dry with paper towels before you start or you'll have a mess
- Crush your corn chips to a medium consistency, not too fine like flour and not too chunky, or they'll fall off during baking
03 -
- Use a lightweight plastic bag and rolling pin to crush corn chips, it's faster than a food processor and gives you better texture control
- Let the coated fish sit for about 10 minutes before baking to help the coating set and stick better