|Nutrition Facts (per serving)|
|Servings: 5 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 1g||4%|
|Total Sugars 1g|
|Vitamin C 3mg||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you are looking for a new approach to fish and chips, here is your answer: potato chip-crusted fish fillets. The chips complement the fish perfectly, given their salty nature, and kids will be tickled pink at the idea of eating a fun twist on fish sticks. This recipe calls for baking the fish; however, you can also deep-fry or air-fry the fish fillets for a crunchier entree. Serve the fish with a light homemade lemon-garlic aioli on the side.
2 pounds white fish fillets, such as cod or haddock
3 large eggs, beaten
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 cup crushed potato chips
3/4 cup breadcrumbs
3/4 cup mayonnaise
1 tablespoon lemon juice
2 cloves garlic, minced
1/4 teaspoon freshly ground black pepper
Gather the ingredients.
Preheat oven to 450 F. Pat fish fillets dry with a paper towel.
In a small bowl, combine mayonnaise, lemon juice, garlic, and black pepper thoroughly. Refrigerate for 30 minutes while preparing and baking fish.
Combine garlic powder, paprika, crushed potato chips, and breadcrumbs in a shallow bowl. Put beaten egg in a separate shallow bowl.
Dip a fish fillet into beaten egg on both sides, and shake off excess. Dip it in potato chip mixture on both sides and again shake off extra. Place fillet on a prepared baking sheet. Repeat with remaining fillets.
Bake for 10 to 15 minutes, or until fish flakes easily when tested with a fork. Serve immediately with lemon-garlic aioli on side.
- Cooking time: It depends on the thickness of the fillets. One-inch fillets will take approximately 8 to 10 minutes. Adjust your cooking time accordingly for thicker or thinner fillets.
- Use the lemon-garlic aioli elsewhere: You can plan to serve the lemon-garlic aioli with other recipes, but add a 1/2 teaspoon of kosher salt to the recipe. Since the potato chip-crust adds saltiness to the fish recipe, the aioli recipe takes this into account and no salt is added to the aioli used here.
- Other meats: This recipe can also be used with boneless skinless chicken breasts or thighs, though they will need to be baked longer, depending on the thickness of the meat.
- Salt-and-vinegar fish: Replace regular potato chips with 1 cup of crushed salt and vinegar-flavored potato chips. Serve with a homemade remoulade: Combine 1 cup mayonnaise, 2 tablespoons spicy mustard, 2 cloves minced garlic, 1/2 tablespoon pickle juice, 1 teaspoon hot sauce, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon Cajun seasoning.
- Tortilla chip-crusted fish: Replace the potato chips with 1 cup of crushed tortilla chips and add 1/4 teaspoon of red cayenne pepper to the dry mixture. Add 1 tablespoon of fresh lime juice to the beaten eggs and prepare as directed. Serve with Jalapeno tartar sauce, made by combining 3/4 cup mayonnaise, a seeded and diced jalapeno, two minced garlic cloves, 1 tablespoon lime juice, and 2 teaspoons chopped cilantro, as well as salsa or pico de gallo.
- Dorito-crusted fish: Replace the potato chips with 1 cup crushed Doritos chips (choose your favorite flavor). Eliminate the garlic powder and paprika from the recipe. Prepare the rest of the recipe as directed. Serve with tartar sauce.