Potato Chip-Crusted Fish Fillets with Lemon-Garlic Aioli

Baked fish coated with Panko and Parmesan
Getty Images/Paul Poplis
Ratings (10)
  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Yield: 5 to 6 servings
Nutritional Guidelines (per serving)
263 Calories
8g Fat
9g Carbs
37g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 5 to 6 servings
Amount per serving
Calories 263
% Daily Value*
Total Fat 8g 10%
Saturated Fat 4g 20%
Cholesterol 105mg 35%
Sodium 480mg 21%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 2%
Protein 37g
Calcium 171mg 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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you're looking for a new approach to fish and chips, here's 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.

Ingredients

  • 2 pounds white fish fillets, such as cod or haddock
  • 3 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 black pepper

Steps to Make It

  1. Preheat oven to 450 degrees F. Pat the fish fillets dry with a paper towel.

  2. In a small bowl, combine the mayonnaise, lemon juice, garlic, and black pepper thoroughly. Refrigerate for 30 minutes while preparing and baking the fish.

  3. Combine the garlic powder, paprika, crushed potato chips, and breadcrumbs in a shallow bowl. Put the beaten egg in a separate shallow bowl.

  4. Dip a fish fillet into the beaten egg on both sides, and shake off the excess. Dip it in the potato chip mixture on both sides and again shake off the extra. Place the fillet on a prepared baking sheet. Repeat with remaining fillets.

  5. Bake for 10 to 15 minutes, or until fish flakes easily when tested with a fork. Serve immediately with the lemon-garlic aioli on the side.

Tips

  • Cooking time 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.
  • If you plan the serve the lemon-garlic aioli with any other recipe, add a 1/2 teaspoon of kosher salt to the recipe. The potato chips in the fish's crust will add enough salt when combining the fillets and the aioli.
  • 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.

Recipe Variations

  • Salt-and-vinegar fish: Replace the 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 (Choose your favorite flavor). Eliminate the garlic powder and paprika. Prepare as directed. Serve with original tartar sauce.