Salt-and-Vinegar Potato Chip Fish
- Yield 2 servings
- Prep 5 mins
- Cook 12 mins
Coated in potato chips, this quick-and-easy fish is perfect with Remoulade sauce.
Use thick, kettle-cooked chips for best results in this simple twist on fish and chips. Serve with remoulade, of course.
- 2 (6-ounce) cod fillets, or other white fish
- 1/4 teaspoon coarse salt
- 2 teaspoons mayonnaise
- 1/2 cup coarsely crushed kettle-cooked salt-and-vinegar potato chips
- Preheat oven to 400F.
- 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.
—Recipe by Laraine Perri for Relish, Feb. 2011.