Blue Corn Chip Crusted Fish Sticks with Red Pepper Coulis (Make 8 Fish Sticks and 1/2 Cup of Coulis)

Prep Time: 8 mins Cook Time: 16 mins

nut free


  • 1 red bell pepper (you could also use roasted bell peppers in a jar)
  • 1/2 cup greek yogurt
  • juice from 1/2 lemon
  • 1/2 teaspoon kosher salt
  • 2 cups blue corn chips (about 30 chips)
  • 2 fish fillets, cut in 4 pieces (tilapia, orange roughy, snapper or halibut will work)
  • 1 large egg, beaten
  • 2 tablespoons flour
  • 2-3 tablespoons olive, vegetable, or canola oil


1. Place the chips in a food processor and pulse until completely fine, similar to sand.

2. Place the red bell pepper directly over a low flame on your stove. You want the skin of the pepper to turn black in spots. Keep turning the pepper with tongs every few minutes until it’s charred all over and starting to soften.

3. Place the pepper in a bowl and cover with plastic wrap or a towel. Let the pepper steam for several minutes.

4. Peel the skin off the pepper (it will easily peel off), cut it in half removing the seeds and stem.

5. Place the pepper, greek yogurt, lemon juice, and salt in a food processor and puree until smooth.

6. Place the egg, flour and the blue chip crumbs each into separate shallow bowls.

7. Roll the fish pieces in the flour and tap off to remove any excess.

8. Dip the fish in the beaten egg, letting any excess liquid drip off.

9. Roll in the blue corn chip crumbs making sure the fish is completely coated.

10. Repeat with the remaining pieces of fish.

11. When all the fish pieces are coated, heat a large saute pan over medium heat.

12. Heat the oil for 30 seconds.

13. Place the fish pieces in the pan and cook 2 minutes on each side.

14. Place the cooked fish on a paper towel lined plate.

15. Cool to room temperature (very important for the little ones) and serve.