Corn Chip Fish Fingers (Printer-friendly)
Crispy oven-baked fish strips coated in crushed corn chips for a fun, crunchy twist on the classic. Ready in 35 minutes.
# What you'll 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
→ Optional for Serving
06 - Lemon wedges
07 - Tartare sauce or favorite dip
# Method:
01 - Preheat oven to 400°F. Line baking sheet with parchment paper or lightly oil surface.
02 - Cut fish fillets into 3/4 inch wide strips. Pat dry with paper towels. 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 in beaten eggs, then coat thoroughly with crushed corn chips. Place on prepared baking sheet.
05 - Space coated fish pieces apart on baking sheet, ensuring none overlap for even crisping.
06 - Bake for 15-20 minutes, turning once halfway through, until golden brown and crisp. Fish should be opaque and flake easily when tested with fork.
07 - Serve hot with lemon wedges and favorite dipping sauce.
# Expert Tips:
01 -
- The texture is unreal and way more satisfying than普通 breadcrumbs
- They come together in under 40 minutes with ingredients you probably have
02 -
- Pat the fish completely dry or the coating slides right off
- Flip them carefully halfway through so both sides get golden and crisp
03 -
- Use stale corn chips since they crush better and absorb less oil
- Let the coated fish sit for 5 minutes before baking so the coating sets