Salt & Vinegar Potato Chip Fish Fillets

By ccavaletti

Ingredients

• DRESSING:
• 1/2 c mayonnaise
• 1 Tbsp Dijon mustard
• 1/2 tsp granulated garlic
• 1/2 tsp granulated onion
• Salt and pepper
• FISH:
• 1 bag (8 oz) salt-and-vinegar potato chips, crushed
• 1/4 c fresh dill sprigs, finely chopped
• 2 Tbsp fresh thyme, finely chopped
• 4 tilapia, grouper, or red snapper fillets (6 - 8 oz each)
• Salt and pepper
• Lemon wedges, for serving

Details

Servings 4

Preparation

Step 1

Preheat the oven to 450º. Line a baking sheet with parchment paper.

For the dressing: In a medium bowl, whisk the mayonnaise, Dijon, granulated garlic, and granulated onion; season with salt and pepper.

In a large shallow dish, mix the potato chips and herbs.

Season the fish with salt and pepper. For thinner fillets, using a pastry brush, slather both sides with the dressing. Press both sides of the fillets into the potato chips until coated. For thicker fillets, spread the dressing on top of the fillets; top with the chips. Place on the baking sheet.

Bake until the fish is just opaque in the center, 8 to 10 minutes, depending on the thickness of the fish.

Serve with lemon wedges.

We loved this!

From Ev eryday with Rachael Ray, April 2019.