A delightful twist on the classic fish and chips, these crispy baked halibut fingers are easy to prepare and perfect for any occasion.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Lining the baking sheet with parchment paper prevents sticking and makes cleanup easier.
Cut the halibut into even-sized fingers or cubes, ensuring uniform cooking.
Using a sharp knife makes cutting the fish easier and ensures clean edges.
In a bowl, whisk the eggs until smooth. In another bowl, mix the panko breadcrumbs and crushed potato chips.
Mixing the breadcrumbs and chips thoroughly ensures an even coating.
Dip each piece of fish into the egg mixture, then coat it with the breadcrumb mixture, pressing gently to adhere.
Using tongs keeps your hands clean and ensures even coating.
Place the coated fish pieces on the prepared baking sheet and bake for 20 minutes, or until golden and cooked through.
Check the fish for doneness by ensuring it flakes easily with a fork.
Serve the crispy baked halibut fingers hot with your favorite dipping sauce or a side salad.
Serving immediately ensures the coating remains crispy.
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