Corn Chip Fish Fingers (Printable Version)
Crispy fish fingers coated in crushed corn chips, baked until golden. A fun twist on a classic that kids and adults love.
# 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 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 it.
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 sheet.
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 crunch to tender ratio is absolutely perfect every single time
- Kids who swear they hate fish will suddenly clean their plates without prompting
- Cleanup takes five minutes flat since everything bakes on one sheet
02 -
- Patting fish dry before coating makes a huge difference in how well the crumbs stick
- Crowding the baking sheet will make coating soggy instead of perfectly crisp
03 -
- For extra flavor, mix garlic powder or cayenne into the corn chip crumbs
- The same coating works perfectly on chicken strips for variety