Salt-And-Vinegar Potato Chip Fish

By Grandmax4

“Use thick, kettle-cooked chips for best results in this simple twist on fish and chips. Serve with remoulade, of course. Recipe Source: Relish Mag”

Ingredients

• 2 (6 ounce) cod fish fillets or 2 (6 ounce) other white fish
• 1 ⁄4 teaspoon sea salt or 1⁄4 teaspoon kosher salt
• 2 teaspoons mayonnaise
• 1 ⁄2 cup coarsely crushed kettle-cooked salt-and-vinegar potato chips

Details

Servings 2
Adapted from geniuskitchen.com

Preparation

Step 1

Directions

Preheat oven to 400°F.

Arrange fish on a small parchment-lined baking sheet. Sprinkle with salt. Smear mayonnaise over top of each fillet. Cover completely with crushed chips, patting gently. Bake 12 to 15 minutes, depending on thickness of fish, until fish flakes easily with a fork.

Submit a Correction

Directions

Preheat oven to 400°F.

Arrange fish on a small parchment-lined baking sheet. Sprinkle with salt. Smear mayonnaise over top of each fillet. Cover completely with crushed chips, patting gently. Bake 12 to 15 minutes, depending on thickness of fish, until fish flakes easily with a fork.

Submit a Correction