Crunchy Fish Fingers Recipe

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.