Salt and Vinegar Potato Chip Fish

By á-3424

Use thick, kettle cooked chips for best results in this twist on fish and chips. Recommend serving with remoualade.

300 calories per serving, 16g fat, 55mg chol, 24g prot, 15 carbs, 1g fiber, 540mg sodium

Ingredients

• 2 (6-ounce) cod fillets, or other white fish
• 1/4 tsp. sea or kosher salt
• 2 tsp. mayonaise
• 1/2 cup coarsely crushed kettle-cooked salt and vinegar potato chips

Preparation

Step 1

Preheat oven to 400 degrees F.
Arrange fish on a small parchment lined baking sheet. Sprinkle with salt. Smear mayonaise 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