Fish Sticks Breaded In Lay’s® Dill Pickle Flavored Potato Chips

Ingredients

• 1 pound firm, white fish fillets
• 3 tablespoons of cornstarch
• 1 large egg
• 1 tablespoon of low-fat milk
• 3/4 cup of LAY’S ® Dill Pickle Flavored Potato Chips
• 1 tablespoon of canola oil
• 3/4 cup of plain non-fat Greek yogurt
• 1 tablespoon of gluten-free Dijon mustard
• 2 teaspoons of honey
• Preheat the oven to 445 degrees Fahrenheit.
• Pat the fish dry and cut it into 30 strips of 2 inches by 3/4 inches.
• Arrange an assembly line with three large bowls to coat the fish.
• Add cornstarch to the first bowl, whisk egg and milk in the second bowl, and add crushed potato chips in the third bowl.
• Add half the fish strips to the first bowl and toss to coat.
• Move the fish to the second bowl and again toss to coat.
• Move the fish to the potato chip mixture and toss to coat one last time. Repeat with the remaining strips.
• Line a baking sheet with aluminum foil and coat it with cooking spray.
• Arrange the fish strips on the foil and bake for 12-14 minutes, turning the strips over halfway through the cooking process.
• Whisk the yogurt, mustard and honey together in a small bowl for the dipping sauce.