Ingredients

            nonstick cooking spray

5          ounces potato chips

½         pound thin fish fillet similar to sole

1          cup coconut milk

Instructions

Preheat the oven to 400°F. Line a baking sheet with foil and lightly coat with nonstick cooking spray.

Insert the steam blade into the work bowl. Working in two batches of 2 cups each, process the potato chips by pulsing using about 15 quick pulses. Put the finished crumbs in a shallow dish for dipping.

Prepare fingers by dipping first into coconut milk and then rolling in the crushed chips.

Bake for about 15 to 20 minutes, turning tray midway through baking, until crispy and golden and cooked through.

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