Salt-and-Vinegar Potato Chip Fish

  • Yield: 2 servings
  • Prep: 5 mins
  • Cook: 12 mins

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
1/4teaspoon coarse salt
2teaspoons mayonnaise
1/2cup coarsely crushed kettle-cooked salt-and-vinegar potato chips


  1. Preheat oven to 400F.
  2. 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.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 310
  • Fat 14g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 8g
  • Cholesterol 65mg
  • Sodium 570mg
  • Potassium 280mg
  • Carbohydrate 16g
  • Fiber 1g
  • Sugars 0g
  • Protein 29g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 4%
  • Calcium 2%
  • Iron 8%