1 large bag sweet potato chips, crushed (plantain chips work well too)
1 tbsp capers, chopped
1 tbsp chopped parsley
1 tbsp lime juice
salt and pepper
Preheat oven to 375F and line a baking tray with parchment.
In a large, shallow dish, beat eggs and season with salt and pepper. In another shallow dish, mix crushed chips and panko together. Rinse fish with cold water, pat dry with a paper towel, and slice into 1" thick 'fingers'.
Coat each fish finger with egg, then coat in the chip/and panko mixture, pressing chips to adhere.
Place fish on baking sheet and bake for 12 minutes turning once half way through baking.
While fish is baking, prepare dipping sauce by combining all ingredients and stirring to combine.