Corn Chip Fish Fingers (Printable)
Crispy fish strips coated with crushed corn chips for a crunchy twist on a classic favorite.
# 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 for Serving
06 - Lemon wedges
07 - Tartare sauce or preferred dipping sauce
# How To Make It:
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 approximately ¾ inch wide. Pat dry thoroughly with paper towels and 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 one piece at a time, dredge each fish strip in flour, shaking off excess. Dip into beaten eggs, then press firmly into crushed corn chips to coat completely. Transfer to the prepared baking sheet.
05 - Repeat with remaining fish pieces, spacing them evenly on the baking sheet. Bake for 15-20 minutes, turning once halfway through cooking, until golden brown and crisp. Fish is done when opaque and flakes easily with a fork.
06 - Serve immediately with lemon wedges and your choice of dipping sauce.
# Expert Suggestions:
01 -
- The corn chip coating creates this ridiculous crunch that regular breadcrumbs just cant match
- Its basically the grown-up version of those frozen fish sticks you loved as a kid but way better
02 -
- Patting the fish dry is the secret step most people skip but it makes the coating actually stick properly
- Space the strips apart on the baking sheet or theyll steam instead of getting crispy
03 -
- Crush the corn chips by hand for varied texture rather than a perfectly fine crumb
- Let the coated fish sit for 5 minutes before baking to help the coating set better