Corn Chip Fish Fingers (Printable)
Crispy corn chip coated fish strips ready in 35 minutes. Perfect family meal with dipping sauces.
# 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
# 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. 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 Tips:
01 -
- The crunch from the corn chips creates this incredible texture that regular breadcrumbs just cant match
- Its one of those dinners that comes together in under 35 minutes but feels like something special
02 -
- Overcrowding the baking sheet makes everything soggy instead of crisp. Work in batches if needed.
- Letting the coated fish sit for about 5 minutes before baking helps the coating set better.
03 -
- Use a ziplock bag and a rolling pin to crush the corn chips evenly without making a mess.
- Let the fish rest for 2 minutes after baking so the coating has time to set.