Potato chips give classic fish sticks an addictive savory, salty punch. Your picky eaters will dig right in!
Crunchy Fish Fingers Recipe
Potato chips give classic fish sticks an addictive savory, salty punch.
Ingredients
Crunchy Fish Fingers Ingredients
- 1 Cup Greek yogurt
- 1 tablespoon fresh dill finely chopped
- 1 tablespoon fresh parsley finely chopped
- 1 tablespoon wansoy finely chopped
- 1 tablespoon finely chopped mint
- 3 tablespoons extra virgin olive oil
- Salt to taste
- ground black pepper to taste
- 1 446-ml bottle tomato sauce or bottled pasta sauce or store-bought arrabbiata sauce
- 3 tablespoons curly parsley freshly chopped
- 1 1/2 Cup all-purpose flour
- 1 60-gram pack potato chips plain salted, crushed in a food processor
- 2 60-gram packs potato chips barbecue flavored
- 1/4 teaspoon Salt
- 1/4 teaspoon freshly ground black pepper
- 2 medium eggs
- 2 fillets cream dory
- 1 Cup vegetable oil
Instructions
- Make the herbed yogurt dip: Mix all ingredients in a small bowl. Cover and chill until ready to use (you can make this ahead of time; mixture lasts up to 5 days in the refrigerator).
- Make the marinara sauce: Heat arrabbiata sauce in a pan over medium heat. Mix in parsley.
- Place all-purpose flour and combined crushed potato chips on two separate plates. Season flour with salt and pepper. Break eggs into a bowl and whisk until yolks and whites are completely combined.
- Coat each fish finger in seasoned flour, dip in egg, then coat with crushed potato chips.
- Pour oil into a nonstick frying pan over medium heat until it comes ½ inch up the sides of the pan. When oil is hot, fry fish until golden brown, about 6 to 8 minutes. Serve immediately with herbed yogurt dip.
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